*American Fish Soup with Garlic Croutons and Spiced Rouilly Sauce

*Fresh Oyster Platter with a Shallot and Cider Dressing

*Columba Chicken and Lamb Liver Pate with Pumpkin Chutney and Port Wine Jus

*Pearls of Galia Melon with Black and White Grapes and orange and Mint Syrup

*Warm Basil Pancake with a Spinach and Wild Mushroom filling flamed in Malt Whisky

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*Grilled Brochette of Chicken and Smoked Bacon with Tarragon and Coated by a Garlic and White Wine Sauce

*Grilled West Coast Sea Bass rolled in Crystal Salt and Accompanied by a Nutmeg Beurre Blanc

*Roast Noisette of west Highland Lamb on a Potato Galette with a Hot Leek and Chilli Relish

*Steamed Escalope of Loch Fyne Salmon served on a Roast Sweet Pepper with a Lime and Cinnamon Cream Sauce

*Pan Fried Collops of Prime Scottish Beef Fillet Glazed with a Mashed Onion and Red Wine Sauce

*Pan Fried Haunch of Inveraray Venison with Caramelised King Scallops and a Saffron and Pine Kernel Veloute

*Fresh Potato Gnocchi on a bed of Steamed Lettuce Grilled with Dunsyre Blue Cheese and White Wine Sauce

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*Selection of Puddings or Scottish Cheeses with Oatcakes

See the Restaurant