Festive Private Dining To Start Carpaccio of estate venison, capers & parmesan, venison tartare Home-cured & smoked cod 3-ways
Terrine of scallops and lobster, lime gel & sea herbs Tomato pave, tomato consommé & tomato espuma
***** Sorbet To Follow Roast & confit goose, slow roast pork, herbed potato & braised cabbage, classic citrus jus Pan-fried fillet of brill, lemon butter squid noodles & langoustine parcel Beef wellington, truffle, foie gras, wilted greens & goose fat roasted potatoes Salt-baked seasonal roots, herbs, aromats & herb nage ***** To Finish
Rich chocolate soufflé & salted caramel sauce Poached clementine & clementine ice cream Apple streusel tart, crème fraîche & apple jelly Macleod House clootie dumpling & whisky cream Truffled stilton, heather honey & port reduction
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