First Course
Roast tomato soup, basil foam
Second Course
Foie gras terrine, spiced bread crumble, pickled apple, calvados jelly
Inverawe smoked salmon, rye toast, lime gel, avocado salad, crisp vegetable julienne
Warm chargrilled vegetables and goats cheese in filo pastry, rocket salad and black olive tapenade
Third Course
Slow cooked goose, orange glaze, roast potatoes, braised red cabbage, Chantenay carrots, roast parsnip
Fillet of beef, truffle jus, truffle creamed potatoes, fine beans, roast shallot
Pan fried turbot, clam and sage butter sauce, Samphire, pomme anna, celeriac
Tortellini filled with ricotta and truffle, spinach, roast butternut, noisette butter
Fourth Course
Isle of Mull cheese with oatcakes and chutney
Fifth Course
Homemade Christmas pudding with brandy sauce
Praline yuletide log, milk ice-cream, chocolate soil, praline butter cream
Iced clementine parfait, coffee sauce, honeycomb, Jamaica cake