Appetizers

Seared Scallops

With caramelized leeks and soft polenta

Kipper pate en croute

Light pate of kipper in a roti bread, served with Scottish smoked salmon and crispy melba toast

Mains 

Pan Roasted Monkfish Chops

With saffron risotto, ciopollini onion relish and lobster glace

Seared Lemon Sole with Crispy Risotto Cake

Warm Shiitake mushroom salad, tomato beurre blanc sauce

Desserts
Crisp Apple Tart “Tatin”

With caramel and ice cream

Chocolate cinnamon mousse

Rich chocolate mousse layered with brandy cherries & chocolate sauce