STARTERS

Haggis, Neeps and Tatties with a Whisky Drizzle

Roasted Garden Tomato and Basil Soup, Marscapone and Crushed Olive (V)

MAIN COURSE

Steamed Scottish Salmon, Tomato Topped Colcannon, Grilled Courgettes and a White Wine Lemon Butter Sauce

Herb Crusted Loin of Lamb, Garlic Scented Fondant Potato, Artichoke, Aubergine and Sun Dried Tomato, Pesto Cream Sauce

Red Peppers filled with Lemon and Herb Cous Cous, Grilled Cougettes and Goats Cheese (V)

DESSERT

Raspberry and Vanilla Creme Brulee with Lemon Sorbet, Chocolate Snobinette, Homemade Shortbread

Freshly Brewed Coffee/Tea with Fudge

Delegates are asked to make their dinner choices at the time of booking to ensure your preferred option.

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