Starters
Arbroath Smokies with poached duck egg
Pumpkin and sage risotto with pancetta
Tomato tart with basil marscapone
Mains
Hanger steak with bone marrow and wild mushrooms
Rack of lamb with braised shoulder, confit baby leeks and potato rosti
Roast fillet of beef on pushed new potatoes, sautéed brussels sprouts with red wine sauce
Middle pork chop with creamed mustard onions and crackling
Puddings
Hot chocolate pudding with praline ice cream
Lemon posset with ginger shortbread
Creme brulee