Please read over the menu options below and inform us of your choice for each course, as well as any dietary restrictions or allergies (if not previously mentioned), via email at mayamarcin2025@hotmail.com by April 14th.

First

Roasted Asparagus Spears

Shaved Spanish ham, parmesan, aged balsamic syrup, pea shoot & rocket salad

(gf, df alt)

OR

Glazed Goats Cheese, Salted Onion Marmalade

Beetroot carpaccio, brioche crouton, herb oil, micro salad shoots

(v, gf, df alt)

Second

Slow-Braised Drumtochty Venison

Potato dauphinoise, braised red cabbage, pancetta red wine gravy

(gf alt, df alt)

OR

Roasted Scottish Chicken

Skirlie, baby potatoes, seasonal vegetables, roast chicken gravy

(gf alt, df alt)

OR

Mixed Mushroom, Leek, & Herb Risotto

Parmesan crisp

(v, vg, gf alt, df alt)

Third

Homemade Sticky Toffee Pudding

Salted butterscotch sauce, vanilla bean ice cream

(v)

OR

Classic Vanilla Crème Brûlée

Butter shortbread

(v, gf alt)

Coffee & Tea Service

gf = gluten free

v = vegetarian

vg = vegan

df = dairy free