Intermediate Course

• Creamed celeriac veloute with white truffle
  
  
• Steamed fillet of lemon sole with crème fraiche, chive and tomato concasse sauce

Palette cleanser

• Iced lemon vodka sorbet shot
  
  
• Granny smiths apple sour sorbet shot
  
  

Main Courses

• Highland venison Wellington, rich game jus, caramelized swede, carrots and baby onions and fondant potato
  
  
• Fillet of Aberdeen angus beef with a pesto crust, asparagus tips, baby carrots, gratin dauphinoise and a light tomato jus
  
  
• Poached fillet of turbot on wilted baby spinach with champagne sauce, baby leeks, steamed asparagus, turned carrots and glazed cocotte potatoes with chives

Desserts

• Grand assiette of desserts, comprising of
  
  
• Lemon tart, miniature crème brulee, raspberry pavlova, chocolate diplomate crème choux bun and handmade ice cream
  
  
• Coffee and petit fours