Pan fried Scallops with Petite pois puree, Stornoway black pudding and Pancetta crumbs




Rolled Lamb shoulder with fresh apricots, almond cous-cous and chanterelles

Red cooked Pork Belly (Hong Shau Rou) with rice, pok- choi and sesame

Seafood Pasta with Salmon, Scallops and Mussels

Honey and Arran mustard glazed confit duck leg with spelt barley, anise carrot puree and rainbow chard



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