8 Course Banquet

Canapés

Warm Parmesan Shortbread

Rare Fillet of Venison on Horseradish Bruchetta

North Berwick Chilli Crab Spoons

Belhaven Smoked Salmon and Rocket Forks

Starter

Scottish Asparagus with Hollandaise Sauce or Virgin Oil and Parmesan Shavings

North Berwick on a Plate (lobster, crab and smoked mackerel)

Shot Glass of Thai Prawn Broth

Main

Grilled Loin of Lamb with Pearl Barley Risotto and Wild Garlic Gravy

Fillet of Beef with Mushroom Duxelle on Wilted Spinach with Pommes Dauphinoise

Lemon Verbena Sorbet in Prosecco

Dessert

Cardamom Pannacotta with Sweet Geranium Infused Berries

Chocolate Fondant Pudding with Vanilla Cream

Farmhouse Cheeses with Homemade Oatcakes and Chutney

Coffee with Homemade Tablet and Brodies Chocolates