Dinner Menu

into Spring

 

   ~  Freshly made Butternut squash and carrot soup ~

       A swirl of cream and fresh herbs   £8

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  ~ Warm pigeon breast "en croute" ~

Soft poached free range egg - bacon - mustard cream sauce   £13

 

 ~ Pan seared scallops with black pudding ~ 

   - Parsnip puree - fresh herbs - garlic and lime olive oil  £16

 

  ~ Smoked salmon 2 ways ~

  Flaky Hot Smoked and traditional sliced with lemon £14

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  ~ Twice baked savoury cheddar and leek soufflé ~ 

    creamed garlic spinach     £13

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~  Pan cooked Tenderloin of Venison ~ 

  Dauphinoise  - plum jam - jus - mixed buttered vegetables £33

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~  Prime cut fillet of Halibut with king prawns~ 

    Crushed new potatoes - crispy leeks - Pak choi - dill cream sauce  £30

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~  Roast Chicken breast - haggis bon bons ~

 Neeps and tatties -  vegetables - whisky cafe au lait cream  £26

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~ Classic grilled Scottish Sirloin Steak (10oz)  ~

    Grill garnish - onion rings -  home fries - peppercorn sauce   £38

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~  Rump of roast lamb  ~ 

     Rosemary and Port jus - buttery mash - mint sauce - root vegetables  £32

 

~  Fillet of Scottish Beef with Mushrooms and truffle oil  ~ 

Dauphinoise Potato - Glace caraway carrots - French beans £42

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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