On The Menu – 30th November 2016

Starter: Saltire Soup (Root Veg Soup).
Main: Dauphinessie Tatties (Potato Dauphinoise, Ratatouille and Salad).
Dessert: Highland Pud & Crème Écosse (Orange Upside Down Cake with Custard).

2016-11-30-three-course-photo

See all of the photos from our meal on St. Andrew’s Day (30th November).

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