Hogmanay in the Old Masters

Champagne and canapes
*
Seared Oban scallops with their own light mousseline and a herb nage

Timbale of flaky duck confit with a sweet apricot and brandy jus
*
Frothy cream of asparagus soup
*
Seared medallions of Aberdeen Angus beef resting on a spinach pancake surrounded by a foie gras cafe au lait sauce

Poached breast of maize fed chicken carved around steamed ribbons of vegetables accompanied by a Morel butter sauce

Open ravioli of sun dried tomato and ricotta cheese with a lemon and coriander butter sauce (v)
*
Hot raspberry souffle with its own sorbet

Iced white chocolate pyramid with chocolate shavings
*
Tasting of Scottish cheeses with oatcakes
*
Coffee and petit fours