Hot-smoked Uist salmon presented on dressed leaves with a grape and dill creme fraiche

Poached baby pineapple with a refreshing passion fruit sorbet cordoned in a blackpepper caramel

Chicken and duck liver terrine with a sweet onion marmalade and toasted ciabatta bread

Cream of watercress and spinach topped with nutmeg croutons

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Pan fried Sirloin steak topped with Stornoway black pudding cordoned in a red wine jus

Baked fillet of cod stuffed with mature brie and wrapped in parma ham presented on a julienne of fresh vegetables with a champagne and chive sauce

Roast Rack of Harris Lamb with a Dijon mustard herb crust set on a rosemary and port wine reduction

Supreme of Barbarie duckling set on a potato rosti enhanced with a redcurrant sauce

Baked aubergine stuffed with fresh vegetable and Strathdon Blue cheese risotto accompanied by garlic bread and seasonal salad

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Hazelnut and chocolate meringue roulade with chantilly cream

Selection of Scottish cheese with celery, apple and grapes

Fresh fruit salad in a brandy basket

Warm treacle tart with clotted cream

Assorted ice creams and sorbets

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Coffee with mints