Goats cheese and onion: tart with
black forest ham with leaves and
honey balsamic dressing
5.95
Galia melon: with black cherry compote and cherry sorbet
5.15
Chicken liver terrine: with pink peppercorns, served with port
and redcurrant sauce and oatcakes
5.25
Scottish scallops: pan seared with chive cream sauce and
a toasted brioche
8.50
Wild mushroom ravioli: with a Parmesan sauce
4.95
Confit of quail: on Chinese green leaves with a peanut pesto
8.50
Potted smoked salmon: with dill, lemon yoghurt dressing and crostini
5.65
Light Dishes
Butternut squash and seafood broth: with roasted red pepper and chilli rouille and
croutons
5.95
Chicken and apricot parfait: with red wine jus and lambs lettuce salad
6.50
Breast of guinea fowl: pan fried on egg noodles with a
pineapple salsa
9.95
Fillet of Scottish salmon: with tomato and basil salad and red onion chutney
9.70
Sweet pepper, courgette and basil quiche: with mixed salad and walnut vinaigrette
8.50
Sweet dill herring: with lambs lettuce and potato salad
8.75
Fresh linguine pasta: with; Chicken, cherry tomato and pine nut sauce
or
Fennel and artichoke sauce
or
Smoked salmon and chive cream sauce
7.65
Grills
Scottish fillet of beef: (250g uncooked weight)
17.50
Scottish sirloin of beef: (250g uncooked weight)
16.50
Sauces to accompany your grill: green peppercorn / dijon mustard
2.00
All the grills are served with slow roasted tomatoes, wild mushrooms and potato rosti.
Salads
Chicken caesar salad: cos lettuce, warm breast of chicken, anchovies
and parmesan shavings with caesar dressing
9.15
Breast of honey roast duck salad: with lambs lettuce and raspberry dressing
12.50
Main
Baked fillet of halibut: with a pine nut and basil crust and a mussel
and artichoke broth
15.95
Corn fed supreme of chicken: wrapped in ayrshire bacon with Arran
smoked cheese stuffing on buttered mash
and garlic sauce
13.50
Pan fried fillet of cod: with shallot and red wine sauce on puy lentils
13.75
Tournedos of Scottish beef: with wild mushroom jus and fondant potato
18.95
Fillet of perthshire pork: coated in Parmesan and basil with an apple
and bramble compote and café au lait sauce
13.75
Rack of border lamb: roasted with honey and thyme with buttered
mash and minted jus
14.50
Sweet pepper, mushroom and cashew nut Wellington: with tomato and beetroot salsa
10.15
all main courses are served with a selection of
Side Bowls
Rocket and parmesan
Lamb’s lettuce and pine nuts
Goats cheese and tomato with basil pesto
Seasoned fries
all side bowls 3.00
Dessert
Marmalade and whisky crème brulee
5.85
Apple tart tatin glazed: with sabayon sauce
5.85
Sticky toffee pudding: with vanilla ice cream and butterscotch sauce
5.85
Strawberry Romanoff: with tuille basket and vanilla ice cream
5.85
Treacle tart: with caramel ice cream
5.85
Three chocolates: torte, brownie and ice cream
5.85
Poached pear: with white chocolate ice cream and raspberry coulis
5.85
Cheese
Selection of 3 cheeses: with walnut loaf, oatcakes and rhubarb chutney
6.00
Howgate brie: a traditionally made Brie from Scottish
pasteurised cows milk
Isle of mull: traditional farm house cheddar, made from
unpasteurised cows milk on Sgriob-Ruadh farm
Dunsyre blue: an unpasteurised cows milk blue cheese
made by award winning humphrey errington
Arran smoked: from toplyn creamery and made from
pasteurised cows milk
Inverloch: 100% goats cheese from campbletown dairy,suitable
for vegetarian
All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.
All prices are in Great Britain Pounds (GBP£) unless otherwise specified.