Starters

Fantail of honeydew melon with red-berry sorbet

Selection of homemade soups with fresh focaccia

Duo of hot and cold smoked salmon with lemon creme fraiche and pickled vegetables

Terrine of Ayrshire ham hock served with toasted sourdough and macerated gold raisins

Goat's cheese and roasted red pepper salad with a balsamic caramel

Chicken liver paté served with garden chutney and a crusty bloomer

Plum tomato and mozzarella salad on micro-herb rocket

Prawns served on a zesty salad with crusty bread and a side of seafood sauce

Main Course

Pan-seared salmon with shallot and leek cream

Sirloin of Ayrshire beef with a traditional Béarnaise sauce

Wild mushroom risotto with asparagus and Harelaw Farm poached eggs

Roast rib of Ayrshire beef served with a traditional pepper sauce

Breast of chicken stuffed with haggis served with a whiskey and shallot cream reduction

Leek and pea risotto with parmesan shavings

Braised shin of Ayrshire beef, pearl onion and sun-blushed tomatoes with a hint of tarragon

Breast of chicken served with ratatouille, green beans and a mustard jus

Wild mushroom and asparagus lasagne served with rocket

The main course is served with your choice of potatoes and seasonal vegetables

Dessert

Sticky toffee pudding with a vanilla-bean ice cream

Traditional Cranachan served with raspberries

Mixed sorbet

Vanilla cheesecake accompanied by a strawberry coulis

Profiteroles

Pistachio creme brûlée with homemade shortbread

Chocolate tart with caramel sauce and vanilla ice cream

Lemon tart with vanilla Crème Anglaise and fresh raspberries

Afters

Tea and coffee served with homemade shortbread and Scottish tablet