AMUSE BOUCHE
Chorizo Jam with Celeriac Puree
STARTERS
Tian of beetroot layered with goat’s cheese mousse, pear compote, walnuts, celery oil
(handmade banquet rolls & truffle salted butter)
FISH
Hand picked Eyemouth crab salad, avocado puree, red pepper salsa & focaccia croutes
MAIN COURSES
‘Shaw's Pork two ways’
Slow cooked pork belly & braised pig cheek, with colcannon, apples & anise jus
INTERMEDIATE
Raspberry Sorbet
DESSERTS
Crab apple parfait, toffee puree, brandy snap biscuit, apple syrup
CHEESE
"Tasting plate of Scottish Cheeses"
Blue Murder, Clava Brie and Auld Reekie Smoked Cheddar with quince jelly, celery, grapes and oatcakes
Wines selected by Christian for the Dinner
Perle d'Or Rosé Cremant de Bourgogne Louis Bouillot NV
Macon Uchizy Domaine Talmard 2014
Barbera D'Alba Giulia Negri 2014
Monbazillac Châteaux Septy 2013