Traditional Highland Broth with Oatcakes
Lemon Sorbet
served in a sweet pastry case
Pan Fried Medallions of Beef
with a wild mushroom and rioja jus,
roasted chateau potatoes, green beans
and glazed carrots
Trio of Citrus Mousse
finished with a strawberry and
mint coulis
Freshly Brewed Coffee and
Petit Fours
