Rich duck liver mousse, pistachio and date salad dressed with honey mustard vinaigrette, fruit toast
or
Confit of local salmon, watercress crème fraiche, keta and parsnip crisp

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Asparagus consommé with truffle dumplings, chervil
or
Prosecco sorbet with raspberry popping candy

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Ballantine of farmhouse chicken breast with a filling of wild mushroom mousse, Pommery mash, burnt carrot wedge, celeriac puree, tarragon emulsion
or
Roasted fillet of North Sea monkfish wrapped in Parma ham, Parisienne potatoes, ragout of smoked garlic, purple kale and samphire, rich port wine jus

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Selection of cheese by I J Mellis served with honeycomb, celery, apple, oatcakes, and biscuits
or
The Barony castle baked Alaska!
Individual whisky and caramel baked Alaska with warm chocolate sauce