A restaurant in Scotland during 2005 that did whisky dinners with Dr. David Wishart. Local food with local drink! Two different menus in two days. Each course had the whisky cooked into the dish as well as a tasting sample served.

Day 1 Menu

Seared Scallops flamed in Glenturret 10 with Pea Puree and Mint Butter Sauce.

White Onion and Strathdon Cheese Soup with Tullibardine 1993 Cream and Croutons.

Lemon, Ginger and Glenfiddich Liqueur Granite

Shoulder and Loin of Scottish Lamb, Wild Mushrooms, Garlic Roast Potatoes, Rosemary and Springbank 10 Reduction

Dark Chocolate and Benromach 15 Pot with White Chocolate and Almond Biscotti

Coffee and Handmade Truffles laced with Dunkeld Athol Brose, served with Glenfiddich Solera 15 or Athol Brose

Day 2 Menu

Tien of Smoked Salmon marinated in Glen Farclas 12 with Creme Fraiche and Avruga

Wild Mushroom Consome with Glenrothes 1992 and tarragon

Cranberry, Apple and Drambuie Sorbet

Breast of Gressingham Duck, Pearl Barley and Spinach Risotto, Highland Park 12, Lime and Heather Honey Jus

Apricot and Vanilla Parfait with Balblair 10 Syrup and Cumin Shortbread

Coffee and truffles like the previous menu.