Sample Menu


Fettuccine with wild mushrooms and spinach and garlic

Smoked Breast of Duck in extra virgin olive oil and balsamic vinegar

Fresh Scottish Mussels Marinara

Main Courses

Calf’s Liver with Pancetta and Onions

Seabass Baked in foil with White Wine Herbs and Garlic

Half Crispy Boneless Bombay Duck in Honey Sauce



Creme Brulee

Fresh Strawberries in Cream with Portams Brandy