Pan seared diver scallop with parsnip puree and Dijon brown butter crispy bacon.

Hot smoked salmon crostini with goat's cheese pickled beets, candied walnut and orange essence.

Pan seared foie gras with a black cherry mostarda.

Butternut and acorn squash soup served in a roasted heirloom pumpkin.

IRN-BRU sherbet.

Lamb lollipops with a blueberry vinaigrette and crispy brussels sprouts.

Hanger steak with black garlic, port wine jus and confit tomatoes.

“Traditional Fish and Chips” - Fried Chilean sea bass, pea puree, potato pavé.

Devil’s food cake, chocolate mousse, buttermilk black cherry ice cream.

Chocolate-dipped banana walnut bundt cake with a banana mousse.