TRADITIONAL MENU

Starter

Grants Smoked Salmon

Served with dill crème fraîche and lemon

Main Course

Sirloin of Lamb

Served with roasted celeriac purée, roasted butternut squash, crushed new potatoes and blackberry sauce

Dessert

Warm Chocolate Fondant

Served with chocolate sauce and Caledonian cream

VEGETARIAN MENU

Starter

Chestnut Mushroom Tartlet

Served with pickled brown shimeji mushrooms, chicory, candied walnuts, green apple and truffle dressing

Main Course

King Oyster Mushroom & Truffle Schnitzel

Served with red cabbage, roasted shallot, sage mashed potato and morel mushroom cream sauce

Dessert

Chocolate Mousse

WINE SELECTION

White Wine

Mâcon-Villages, Cave de Lugny, Chardonnay

Burgundy, France

Red Wine

Château Beau Rivage de By, Médoc

Bordeaux, France

DIETARY REQUIREMENTS & MENU SELECTION

Guests are kindly requested to select their preferred menu (Traditional or Vegetarian) when registering for the event and to indicate any food allergies or specific dietary requirements.

Please note that the vegetarian menu options are suitable for vegetarians but not for vegans. Guests requiring vegan meals or other dietary accommodations must inform the organisers by Friday, 20 November 2026, to allow time to arrange with the venue.

Special dietary requests received after this deadline may not be accommodated.