Starter
Ballochneck Hot Smoked Salmon served on a layer of mixed leaves light summer dressing
Main Course
Breast of Ballochneck Pheasant, braised in Madeira and prunes Potatoes sautéed with pancetta and garlic Seasonal Vegetables
Dessert
Chocolate soufflé cake, served warm with Blairgowrie raspberries and cream or Plum crumble with cream
Cheese
Strathdon Blue Howgate Brie Mull of Kintyre Cheddar
Coffee and Tablet back
