Tempura of Loch Linnhe Prawns with a Spiced Ratatouille Isle of Sky Crab between Buckwheat Blinis and Horseradish Potatoes Pave of Home Smoked Salmon with a Cucumber Spaghetti and Oscietra Caviar Ballotine of Foie Gras with a salad of French Beans and a Madeira Jelly Home Cured Venison Bressola with a deep fried Goat's Cheese Ravioli and a light Mustard Dressing. Roast Tomato soup scented with Basil Oil Roast Tail of Monkfish with a Ravioli of local Lobster Panfried Fillet of Cod with a Tapenade Crust and Sauce Vierge Panfried Fillet of Veal with Local Wild Mushrooms and a Madeira Sauce Beef two ways: Grilled Fillet served on a bed of Braised Oxtail Shallots and Smoked Bacon Roast Breast of Mallard with a Sauce of Orange and Armagnac A selection of Cheeses with Homemade Oat Cakes and Walnut Bread A trio of Sorbets with Fresh Fruit and Lime Syrup Hot Passion Fruit Souffle with its own Sorbet Hot Chocolate Tart with a Salad of Spiced Oranges Caramel Mousse with Honey Roasted Pears Pistachio Crème Brulee Roasted Salmon Provencale Vegetable Terrine with Basil Oil Half a Roasted Scotch Lobster with Fennel and Tomato Jerusalem Artichoke Mousse with a Fricassee of Local Wild Mushrooms Filo Pastry and Tomato Tart with Cured Ham and Shavings of Parmesan Terrine of Duck Confit and Foie Gras with Smoked Duck Breast Lentil and Smoked Bacon Soup Panfried Darne of Halibut with Freshly Opened Mussels and Saffron Sauce Grilled Escalope of Turbot with Roasted Scallops and a Chive Vermouth Jus Roast Loin of Venison with Caramelised Apple, a Cider Fondant Potato and a Peppery Port Sauce Roast Teal with Creamed Endive, Quince and St. Emilion Sauce Roast Best End of Lamb with a Herb and Mustard Crust A Selection of Cheeses with Homemade Oatcakes and Walnut Bread A Trio of Sorbets with Fresh Fruit and Lime Syrup Hot Orange Souffle for two persons (1 hours notice) Individual Lemon Tart with Roasted Fig and Roasted Peach Filo Pastry and Pear with a Honey Ice Cream Pistachio Crème Brulee