Monday 22nd July 2019

Starter

• Slow Cooked Beef with Red Cabbage
• Pan Fried Red Mullet with Lemon Thyme Noodles
• Pan Fried Red Mullet with Lemon Thyme Noodles

Mains

• Roast Loin of Pork with Black Pudding
• Rump of Lamb with Wild Mushroom Sausage
• Braised Butternut Squash with Quorn

Desserts

• Cappuccino Crème Brȗlée
• Warm Poached Fruits
• French Onion Flan

Tuesday 23rd July 2019

Starter

• Warm Noodle and Sesame Chicken Salad
• Roast Tomato Soup

Main

• Roast Beef, Yorkshire Pudding, Roast Potatoes with Jardinière of Vegetables
• Smoked Haddock, Poached Egg with a Beurre Blanc, Bubble & Squeak
• Ricotta and Spinach Gnocchi

Desserts

• Coconut and Lime Tart, Chocolate Sauce, Strawberry Salsa
• Sticky Toffee Pudding, Toffee Sauce, Vanilla Ice Cream
• Selection of Scottish Cheeses with Oatcakes

Wednesday 24th July 2019

Starter

• Chicken and Ham Hough Terrine
• Creamed Broccoli Pithivier
• Shellfish Bisque

Main

• Fillet of Lamb Tapenade, Mini Shepherd’s Pie
• Breast of Duck with Duck Faggot and Confit
• Spaghetti Carbonara

Dessert

• Vanilla Brȗlée, Passion Fruit Cream
• Chocolate Fondant
• Blackberry & Raspberry Gratin

Thursday 25th July 2019

Starter

• Twice Baked Cheese Soufflé Served with Rocket & Herb Salad
• Chicken, Mushroom & Lemongrass Broth

Main

• Roasted Pork Loin, Braised Fennel, Wholegrain Mustard Mash
• Pan Fried Cod Served with Linguine and Smoked Bacon, Salmon & Capers
• Aubergine & Polenta Tower, Buttered Spinach with Tomato Sauce

Dessert

• Warm Griddled Pineapple with Mango, Chilli & Ginger Sorbet
• Chocolate and Banana Bread & Butter Pudding with Fresh Egg Custard
• Selection of Scottish Cheeses with Oatcakes

Friday 26th July 2019

Starter

• Sweetcorn Cakes with Prawns and Avocado Salsa
• Spiced Parsnip and Apple Soup

Main

• Lamb Tagine with Lemon and Coriander Couscous
• Poached Chicken with Garlic and Chilli Dressing with Fried Rice
• Tomato and Grilled Courgette Polenta Pizza with Dressed Rocket Salad

Dessert

• Raspberry and White Chocolate Brȗlée with Homemade Shortbread
• Steamed Lemon and Plum Sponge with Ginger Anglaise and Ice Cream

Starter

• Blooming Beetroot
• Wood Pigeon with Blackberries
• Cullen Skink with Stornoway Black Pudding Tuille

Mains

• Cannon of Lamb Served with Lancashire Hot Pot, Fig Jam and Rosemary Jus
• Chargrilled Tuna, Warm Niçoise Salad and a Grain Mustard and Lemon Emulsion served with Parmesan and Truffle Fries
• Meze Platter

Desserts

• Rich Chocolate and Raspberry Torte with White Chocolate Ice Cream
• Individual Strawberry Pavlova
• Sticky Toffee Pudding with Butterscotch Sauce and Clotted Cream