Skye Scallop with Cured Pollock, Black Olive
Tapenade and Romesco
Roasted Pigeon with Foie Gras Tortellini, Ceps and Watercress
Leek and Potato Cream with Skye Langoustine and Truffle.
24 hour Roasted Sirloin with Mash Braised Shin Gravy and Horseradish Emulsion
Chocolate, Banana, and Salted Caramel
Coffee and Petit Fours
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