1. Cream of vegetable soup with fresh herbs and croutons.
   Roast fillet of salmon with tomato, red pepper and basil sauce, seasonal vegetables and potatoes.
   Chocolate mousse with whipped cream and chocolate curls.

2. Smoked salmon cake with tomato salsa.
   Chicken supreme with seasonal vegetables in mustard and whisky sauce and potato rosti.
   Seasonal fruit Pavlova.

3. Roast vegetable salad with mozzarella and herb-oil dressing.
   Duck breast with Cassis sauce, seasonal vegetables and potato gratin.
   Tiramisu.

4. Prawns with Thai dressing.
   Roast beef with red wine gravy, seasonal vegetables and roast potatoes.
   Fruit gratin with butterscotch sauce and ice cream.

5. Thai avocado and cucumber salad.
   Chicken goujons with button mushrooms in a lemon grass and coconut sauce, vegetables and seeded rice.
   Exotic fruit salad with zabaglione glaze.

6. Roasted vegetable terrine with basil oil.
   Roast pork with caramelised apples and cider-cream sauce with garden vegetables and potatoes.
   Warm peach tart with vanilla cream.

7. Chicken and ham terrine with lemon mayonnaise.
   Coubillac (salmon stuffed with rice and herbs wrapped in puff pastry with fresh tomato sauce) and a bouquet of garden vegetables.
   Dark chocolate mousse.

8. Home made whisky pate with oatcakes.
   Plaice parcels with prawns and fresh herb butter, carrots, sugar-snaps and new potatoes.
   Gateau Diane – layers of meringue with chocolate butter-cream and candied almond slivers.

9. Smoked haddock timbale with fresh mango salsa.
   Collops of venison in red wine sauce with garden vegetables and colcannon.
   Red fruit gateau with whipped cream and fruit coulis.

10. Finely sliced salmon cured with lime juice, Drambuie and fresh herbs.
    Lamb gigot steaks with minted gravy, a leek tart and creamed potatoes.
    Very sherry trifle.

11. A modern prawn cocktail.
    Braised beef with red wine, green beans and scalloped potatoes.
    Caramel and apricot parfait.
    

12. Cullen skink.
    Roast lamb cutlets in herb crust with creamed leeks and herbed potatoes.
    Cranachan.
    

13. Asparagus with lemon butter.
    Roast gigot of lamb with orange and mint jelly, a selection of vegetables and roast parsnips and potatoes.
    Baked Alaska.

14. Barley, mushroom and leek “risotto” with grilled goat’s cheese.
    Seared salmon fillet with buttered sweetheart cabbage and sauté potatoes.
    Macerated strawberries with vanilla vodka and ice cream.

Vegetarian main course alternatives
- one per menu:

1. A basket of mushrooms and peppers topped with a mixed nut crust.
2. Baked barley with crème fraîche, tomatoes and herbs.
3. Leek and potato strudel with Parmesan and fresh tomato sauce.
4. Tricolour galette – layers of pancake filled with spinach, fennel and tomato.

1. Breaded chicken fillets with herbed potato wedges and dipping sauces.
2. Pasta with meatballs in tomato sauce.
3. Homemade cottage pie with vegetables.
   Followed by fruit strudel, ice cream, fresh fruit or yoghurt.