| Homemade Scottish Traditional Mulled Wine |
| * * * |
| Wild Mushroom Cappuccino |
| * * * |
| Mussel Brose served with a Seared West Coast Scallop |
| Roast Breast of Partridge with Pan Fried Goose Liver & Sauternes Jus |
| Stilton and Pear Soufflé set on a Walnut & Celery Salad |
| * * * |
| Sorbet |
| * * * |
| Assiette of Roast Goose with All the Trimmings |
| Seared Fillet of Wild Seabass set on a Lemon & Herb Risotto |
| Leek and Chestnut Pithivier with an Orange & Cranberry Sauteed Dressing |
| * * * |
| Mini Fig and White Chocolate Crème Brûlée with Homemade Shortbread |
| * * * |
| Traditional Christmas Pudding with Brandy Sauce |
| Grand Marnier Trifle with Valencian Orange Fillets |
| Hot Dark chocolate Fondant with Wild Mulled Cherries |
| * * * |
| Port or Sherry |
| * * * |
| £75.00 per person in the Rooftop Restaurant Restaurant |
| £85.00 per person in the Oak Restaurant |
| Homemade Tomato & Basil Soup |
| Fantail of Seasonal Melon with Mint Syrup & Mixed Berries |
| Home Cured Scottish Salmon with Capers & Aran Mustard Dressing |
| West Coast Mussels Served with Fresh Bread |
| Chicken & Blue Cheese Terrine Garnished with Homemade Mango Chutney |
| Goat Cheese Orange & Leaf Salad Finished with Toasted Pine Nuts |
| * * * |
| Roast Rib Eye of Beef with Rosemary Fondant Potato, Braised Red Cabbage & Mini Shallot Tarte Tatin Finished with Red Wine Jus |
| Roast Turkey with all the Trimmings |
| Fillet of Salmon on a Bed of Provencale Vegetables & Potatoes |
| Pan Seared Sea bass Fillet Accompanied with Creamy Leeks |
| Crisp Potato Gnocchi served with Wild Mushrooms & Sun Dried Tomatoes Topped with a Coriander Dressing |
| Roasted Red Pepper & Goat Cheese Roulade served with Mini Sakura Salad & Basil Pesto |
| * * * |
| Hot Chocolate Fondant served with Banana Ice Cream & Fresh Berries |
| Traditional Christmas Pudding with Brandy Sauce |
| Plum & Vanilla Creme Brulee Accompanied with Home Made Shortbread |
| Selection of Scottish Cheese with Oatcakes & Homemade Chutney |
| Raspberry Clafoutis served with Ice Cream |
| Red Wine Poached Pear with Blueberry Sauce & Absinth Sorbet |
| * * * |
| £30.00 per person for three courses |
| £25.00 per person for two courses |
| Salads |
| Spicy Moroccan Couscous |
| Tomato & Basil Salad |
| Cucumber Salad with a Lemon & Mint Dressing |
| Honey Mustard Marinade |
| Potato Salad |
| Black Olive & Feta Cheese Salad |
| * * * |
| Meats (cold) |
| Roast Beef |
| Salami |
| Chorizo |
| Meats (hot) |
| Beef Bourguignon |
| Vegetable Stir Fry |
| * * * |
| Fish – Hot, Cold & Smoked |
| Tiger Prawns |
| Smoked & Cured Salmon |
| Prawn Marie Rose |
| Grilled Salmon Fillets |
| * * * |
| Mirrored Selection of Desserts |
| Amuse Bouche |
| * * * |
| Hot Roast Smoked Salmon with Tomato & Avocado Salsa |
| Confit Duck Leg & Goose Liver Tian with Toasted Brioche |
| Crotin Filo Parcels set on an Orange & Grape Compote |
| * * * |
| Sorbet |
| * * * |
| Venison Fillet with a Chorizo Dauphinoise, Braised Savoy Cabbage with Red Wine Jus |
| Pan Seared Turbot with Seasoned Baby Vegetables, Crushed New Potatoes & a Lemon Butter Sauce |
| Wild Mushroom Risotto with a Cepe Foam, Parmesan Crisp & Salad |
| * * * |
| Pre Desert |
| * * * |
| Chocolate Fondant with a Poached Clemintine |
| Strawberry and Cointreau Parfait with a Mint Syrup |
| * * * |
| Selection of Cheeses |
| Tea or Coffee |
| * * * |
| Live Music from The Lex Keith Band |
| * * * |
| £75.00 per person |
| Home Cured Salmon with Hollandaise |
| Duck Pate with Toasted Brioche & Red Onion Marmalade |
| Chunky Vegetable Broth with Herb Dumpling |
| * * * |
| Beef Wellington with Braised Red Cabbage & Fondant Potato |
| Herb Crusted Fillet of Cod with Spinach on a Chorizo Dauphinoise |
| Wild Mushroom Risotto with Parmesan Crisps |
| * * * |
| Bread & Butter Pudding with a Gran Marnier Sauce |
| Chilled Passion Fruit Tart with a Peach Sorbet |
| Mochachino Brulee with a Caramel Wafer |
| * * * |
| £30.00 per person |