To Start:
Fresh Scottish Oat Bread
Roasted Garlic and Potato Soup

Mixed Spring Greens in Clove-Honey Vinaigrette

Main Courses:
Lamb Osso Bucco with Bean Ragout and Parsley Oil
Grilled Halibut Cheeks with Tomato-Kalamata Olive Confit
Hand-Made Beetroot Gnocchi with Nettle Cream Cheese, Spinach, Walnuts and Sun-Dried Tomatoes

Dessert:
Dried Apricot, Dark Chocolate and Almond Baklava with Cardamom Crème Anglaise