ABERDEENSHIRE FILLET STEAK SERVED WITH A CREAMY
MUSHROOM, SHALLOT, FRENCH MUSTARD AND RED WINE JUS FINISHED WITH COGNAC
SAUTEED CHICKEN BREAST COOKED WITH ONIONS,
MUSHROOMS AND WHITE WINE FINISHED WITH CREAM
ROAST RACK OF LAMB SERVED WITH A MINT AND REDCURRANT GRAVY
POACHED HALIBUT STEAK GARNISHED WITH FRESH ASPARAGUS AND CHEESE SAUCE
CANNELLONI FILLED WITH RICOTTA & SPINACH TOPPED WITH TOMATO CONCAS AND CHEESE
SELECTION OF HOMEMADE DESSERTS
OR
CONTINENTAL CHEESE BISCUITS