(december – february)
golden sultana and banana brulee spiked with brandy
espresso crème brulee with amaretti biscuits
wine poached pear with hazelnut mousse, handmade shortbread and vanilla sauce
caramelised banana tart and toffee sauce
orange curd and mascarpone cheesecake with coffee chocolate sauce
chilled chocolate tart with coffee cream sauce
white chocolate and pecan parfait with kiwi sauce
christmas pudding cheesecake and chilled rum custard
cranachan parfait - raspberries, whisky, honey and cream set on an oat biscuit base with raspberry puree and dark chocolate fan
basil and lime cheesecake with orange coulis and caramelised kumquats
trio of small desserts: nougatine parfait, lime and mango tart, spiced fruit brulee
hot pecan pie with chantilly cream and honey
warmed treacle tart with nutmeg spiced mascarpone cheese and ginger syrup
hot valrhona chocolate tart with pistachio custard
cheese platter of dunsyre blue, brie and mull cheddar with dried apricots, walnuts and a selection of wafers and biscuit