Grilled Wild Halibut Supreme served with New Season Potatoes, Grilled Asparagus and Parsley Buerre Blanc.
SEARED OBAN SCALLOPS
Scallops served on a warm Potato and Stornoway Black Pudding salad with Truffle oil
KING PRAWNS AND SALMON LINGUINE
Served in a Creamy Langoustine Bisque sauce topped with wild Rocket, Garlic Bread and Fresh Parmesan
Roast Breast of Duck, Dauphinoise Potatoes, Medley of Chefs Vegetables and served with a port and redcurrant jus.