Fillet of Scottish hake with langoustines and langoustine broth
Pot roast breast of woodpigeon with potato rosti and 'Jimmy's Chimichurri'
Hand-dived Isle of Skye scallops with local chanterelles
Wild mushroom tart tatin with red onion marmalade and garden salad leaves
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 Roast saddle of 'Balhelvie Farm' lamb with lamb neck confit and roast root vegetables
Selection of local seafood with boulanger potatoes, seasonal vegetables and saffron sauce
Roast breasts of Angus grouse with red cabbage, skirlie, wild mushrooms and rowan jelly
Roast fillet of Scotch beef with slow cooked featherblade, cabbage stir fry and red wine sauce
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  Steamed victoria plum syrup sponge with cream custard and plum ripple ice cream
Vanilla buttermilk pannacotta with compote of summer fruits in damson gin and garden rhubarb sorbet
Oat meringues with strawberry mascarpone ice cream, strawberries and raspberry sauce
Raspberry almond tart with honey yogurt ice cream