TO START

Smoked Salmon Mousse with dill crème fraîche
and
Scotch Broth with a wedge of bread & homemade salted butter

TO FOLLOW

Macsween of Edinburgh Haggis with neeps ‘n’ tatties and a whisky & thyme cream sauce

TO FINSIH

Cranachan - cream folded with roasted oats, honey and raspberries, presented with Scottish shortbread.