Starters

Cream of sweet potato soup

Salmon, monkfish and leek terrine with lemon dressed rocket

Warm salad of Stornoway black pudding with pancetta crisp

Main Courses

Smoked haddock and leek tagliatelle

Char grilled calves liver with buttered mash and pancetta

Sunblushed tomato and roasted pepper cous cous with pesto

Creamy garlic chicken casserole with steamed rice

Desserts

Brie and blue cheese with biscuits

Vanilla panna cotta with caramelised blueberries 

Strawberry cheesecake