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Vegetarian / Plant Based



 
Vegetarian diets are catered for with 24hrs advanced notice or inform
us when you book.

( Although I could attempt to create a
nice vegan dish I really find it
too challenging with my limited
plant based cooking skills )


Dress code is smarter - casual 
Feel free to dress up as much as you want. Please no ripped jeans - vests - football tops sports shorts, beach footwear Thank you



I change our menu
from time to time -
sometimes without notice

Certain ingredients
are not always available
so content and price
could be slightly different from
the actual menu when you join
us for dinner.

Thank you Chef Jon


 I don't have a
children's menu
 or High Chairs .

 

 Dinner Menu 

July - August


 

   ~  Home made Seafood Bisque  ~

        Fresh crab - prawns - mussels and chives  - Puff Pastry twists    £10

 

  ~ Warm pigeon breast with sweet pear and bacon

Pea shoot leaves - caesar dressing - parmesan crisp   £13

 

 ~ Pan seared scallops with Campbell's black pudding ~ 

   - Spring onion risotto - lightly curried hollandaise -  £16

 

  ~ Hot Smoked Scottish salmon  ~

  New potato salad - baby capers - lemon gel - mini oatcakes  £14

`

  ~ Twice baked 3 cheese souffle ~ 

  Cheddar - Stilton - Gruyere - creamed leeks   £12

****

~  Pan cooked Tenderloin of Venison ~ 

  Potato puree - plum and shallot jam - savoy cabbage - Port Jus £32

~  Fillet of Salmon and crayfish tails ~ 

    White wine parsley sauce - fennel - Saute new potatoes  £29

~  Corn fed Chicken Supreme in Bacon  ~

 Haggis bon bon - butternut squash - gratin potato - grain mustard cream  £25

~ Classic grilled Scottish Sirloin Steak (10oz) ~

    Grill garnish - onion rings -  home fries - peppercorn sauce   £37

~ Roast Rump of Lamb - Moroccan Spices ~ 

   Crushed new potatoes with mint - roast celeriac - red wine jus  £32

 

~ Fillet of Scottish Beef  “Surf and Turf” - shelled king crevettes ~ 

Dauphinoise Potato - Glace caraway carrots - Madeira Jus £42

All our main course dishes are served suitably garnished

 

But you could add a side dish too….

Mature cheddar Cauliflower Cheese  -  Battered Onion rings - creamed spinach

Hand cut twice fried chips plain or with parmesan shavings and truffle oil    

 

£6  each

 Dessert - after dinner cocktails - coffee

      ~ Baked Lemon citrus tart ~

Light biscuit base - raspberry ice cream

        ~  Caramelized apple tarte tatin cinnamon -

                vanilla ice cream      

 

~ Sticky Toffee and golden syrup pudding ~

         Salted caramel sauce - walnut and chocolate shard

        ~ Belgian white chocolate Panna Cotta  ~     

   sweet rhubarb - pistachio shortbread cookies

 

                                                    £9 each                                              

 

           ~ A selection of Fine Cheese  ~

         Chutney - Apple - walnuts - wheat crackers  

         £13 

     

      Dessert Espresso Martini cocktails or Special Coffee  

      

  A Classic or try Baileys or even one with Amaretto Velvet 

         or perhaps a traditional liquor Coffee   

       £12

Coffee or selected teas with tablet £4.25



Allergies and Dietary Restrictions

If you have any known allergies, dietary restrictions or serious intolerances please make this known to us at the time of booking as I need this info in advance.

If others are joining you as guests kindly ask them before you book. 

My kitchen area is within one room - Meaning I store, prepare,

cook and serve all your food from this area.

This is particularly important to anyone with an "airborne" nut allergy. 

I cannot guarantee that any ingredients have remained
free from allergens before and after
delivery, during prep, cooking and serving - however
I will personally within reason do what I can to ensure your
food is safe to eat.

(Our suppliers also have their own disclaimers)

I prepare the meat and fish but it's
possible that some small bones/shells remain.

If you wish to discuss any of the above or have a specific
request then please call me and I will really try to help.



Thank You

Jon


 

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