Starters

Seasonal Soup with fired bread. (v)(g)
Methi Perfumed Sweet Potato Fritters with Beetroot Crème Fraiche Puree. (v)(g)
Smoked Haddock and Mussel Fishcake with Langoustine Shellfish Bisque. (g)
Freshly Prepared Ravioli with Blushed Tomato, Black Olive Stuffing and Mascarpone Sauce. (v)
Smoked Ham Hough and Chicken Pate served with Arran Mustard Glaze. (g)

Main Course

Roast Turkey Escalope with Cranberry Sweetened Cherry Stuffing and Gluehwein Glaze. (g)
Roast Pork Loin with Apricot and Apple Stuffing served in Calvados Sauce. (g)
Polenta and Parmesan Loaf with Cherry Tomato and Spinach Leaf Puree. (v)(g)
Roast Chicken Fillet with Mulled Cheddar and Whiskey Cream Sauce. (g)
Baked Salmon Fillet with Pesto Mash and Aioli. (g)
Roast Beef with Yorkshire Pudding and Red Onion Rosemary Gravy. (g)
All mains served with char-grilled vegetables and all the trimmings. (g) 

Desserts

Christmas Pudding with Crème Anglaise. (g)
Scottish Cheeseboard with Oatcakes and a Dalmore Whisky Marmalade. (g)
Dark Chocolate Cherry Red Trifle. (g)
Selection of Ice Creams. (g)