Starters: Choice of Soup (Minestrone, Leek and Potato or Chicken and Sweetcorn)
Mussels with a chive and white wine sauce served with crusty bread
Duck and Lentil Terrine served with toasted Brioche
Smoke Salmon with caper and red onion salad
Main Courses: Grilled Salmon with herb hollandaise sauce
Paupiettes of Lemon Sole with a smoked salmon and dill sauce
6oz Sirloin Steak with garnish served with chips
Pan fried chicken stuffed with Haggis and a Whisky cream sauce
Rump of Ayreshire Lamb with a herb crust and rosemary jus

Desserts: Banana Pie served with vanilla anglais, Chocolate Torte, Cheese and Biscuits
Quennelles of Athol Brosse with a butterscotch sauce

To End: Tea or coffee