> The fact that it was called out as "Scottish" but not "wild" made me think this wasn't going to be a particularly good dish. Might not the perception of the

> The fact that it was called out as "Scottish" but not "wild" made me think this wasn't going to be a particularly good dish. Might not the perception of the average client and not oneself be more important in determining the intentions of whoever wrote that menu? I imagine that if you're going to put one adjective in your dish name, "Scottish" might elicit a better perception in more clients than "Wild". I agree with your perception, though. From a client's point of view, "Wild" should be better.