This menu show cases just some of the dishes I have come up with. Each menu should be personally designed for each occasion and to reflect the host so only use this menu as a guide.
Smoked pigeon breast served with garlic chatarell mushrooms and a port and thyme jus panko pigeon hearts
Seared king scallops served with a sea parslane butter and a hearts on fire micro salad
Smoked trout ravioli with a rich tomato and wild garlic sauce topped with Parmesan and pine nuts
Roast loin of Ardgay venison blackberry and dark chocolate jus potato fondent and buttered greens
Dark chocolate marquise Cherry heering cream and a mulled wine syrup
Sticky toffee pudding salted caramel ice-cream and a vanilla custard