Cheesy Mushrooms fresh mushrooms filled with a smoked cheddar cheese and garlic coated in a light crispy batter draped with a spring onion oil

East Coast Mussels cooked in white wine and garlic bouillon with winter vegetables and served with a crusty rock salt bread

Sun Blushed Tomato and Goats Cheese Tartlet oven baked and served with a spinach and walnut salad finished with rosemary oil and crispy onions

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Fresh East Coast Scampi in a Light Madras Crust presented with a lime salad, French fries and a coriander and yoghurt dip

Braised Shank of Lamb studded with Garlic and Thyme complimented by a haricot bean and smoked bacon jus served on an onion and mustard mash

Highland Venison and Sage Dumpling Casserole in a rich redcurrant and port wine gravy, served with market vegetables and boiled potatoes

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Belgian Chocolate Sundae a duo of Belgian white and dark chocolate ice creams with shortbread snippets, toffee sauce and cream

Scottish Sundae, vanilla ice cream topped with home made tablet crumbs and fudge sauce

Frosted Pineapple real fresh pineapple chunks splashed with a cointreau and lime syrup topped with a natural Greek yoghurt

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Freshly filtered coffee and chocolate mints