To start:

Inverlochy smoked salmon with chive-shallot crème fraiche, dill pickled cucumber and buttermilk pancakes

Roquefort, caramelized apple, celery and candied walnut salad with dijon vinaigrette

Honeyed duck, roast beetroot, orange and pomegranate salad with aged balsamic vinegar

Butternut squash, tiger prawn and chorizo veloute with almond crumb

To follow:

Collies matured beef fillet with roast winter vegetables and bourgignon sauce

Roast loin of venison with braised red cabbage and port-juniper jus

Scottish salmon with braised fennel and tarragon-grain mustard beurre blanc

Cauliflower, sweet potato and chickpea curry with sea salt-cumin bread

To finish:

Lemon meringue pie with raspberry sorbet

Dark chocolate-orange delice with candied orange peel and dark chocolate-cointreau ice cream

Crème brulee with ginger Florentines

Date and toffee pudding with toffee sauce and vanilla ice cream

2 courses £29.95 / 3 courses £32.95

(There is a £4 supplement for the beef fillet)

Corkage: £3 per person

Selection of French and Scottish cheeses with homemade seasonal chutney and oatcakes

£9.50