Three crispy haggis spring rolls, salad garnish and plum sauce dip

Served with salad garnish and a crème fraiche and dill dressing

Freshly sourced salmon, coley and King prawns in a dill cream sauce with leeks golden puff pastry

Slowly braised beef brisket, red wine, shallots, garlic and button mushrooms

Mackenzies favourite, brisket slow cooked with Deuchars Ale; golden puff pastry

Classic chicken curry finished with fresh coriander and yoghurt

Moroccan style, flavourful slow-cooked lamb shoulder with dates, apricots, bell peppers and tomato

Tails of fillet steak in a cream sauce of onion, mushrooms, tomato, brandy, paprika and lemon juice

Fresh butternut squash, baby corn, green beans, shallots, tenderstem brocolli, bell peppers and potatoes in a Thai green curry sauce, suitable for vegans

Maris piper potato mash with buttered leeks

Parsnips, red onion, carrots and butternut squash roasted with fresh rosemary

Served with a Drambuie cream sauce, fondant potato and vegetable bundle

Seared lamb rump, roasted with garlic and rosemary, minted red wine jus

Fondant potato and vegetable bundle (GF)

Two medallions of prime fillet steak, haggis and a whisky Arran mustard sauce

Fondant potato and vegetable bundle

Fresh vegetables with garlic and herbs, tomato sauce, fondant potato and vegetable bundle