Sample Luncheon Menu 1
Courgette and Parmesan Soup
Venison Terrine with Red Onion Confit
Warm Chorizo, Apple and King Prawn Salad
Trio of Salmon with a Saffron and Dill Dressing
Saute Lambs Liver with Mint Salsa
Smoked Mackerel & Citrus Salad
******
Braised Lamb with Crushed Potatoes and Mint Jus
Pan Fried Breast of Chicken with Parsnip Puree and Caramelised Apple
Poached Salmon with Lemon Crushed Potatoes & Saffron Sauce
Grilled Haddock with Creamed Leeks topped with Crispy Bacon
Suet Pastry Tart with Leek and Blue Cheese
Venison with a Berry Jus and Creamed Potatoes
Roast Courgette Risotto with Red Pepper Coulis
STEAKS
Aberdeen Angus Sirloin Steak Garni 8oz [£9.50 Supplement]
Peppercorn Sauce [£2.75]
******
Cheese and Biscuits
Vanilla Cheesecake with Ice Cream
Lemon Panacotta
Baked Apples Tartine
Chocolate Brownie Truffle
******
1 Course £9.95
2 Courses £15.50
3 Courses £19.50
We buy boneless fish however small bones may be found
The use of nuts in our kitchen cannot guarantee that every dish is nut free
Sample Luncheon Menu 2
Poached Trout, Green Bean and Potato Salad
Leek and Stilton Parcels with Baby Pea Salad and Apple Puree
Haggis, Neeps and Tatties with a Whisky Cream Sauce
Potato & Thyme Soup
Seafood Chowder
Shetland Mussels in a Chilli and Garlic White Wine Sauce
Smoked Haddock & Salmon Terrine with Dill Dressing
******
Venison Loin, Roasted Beetroot, Turnip and Mash Tower with Redcurrant Jus
Pork Loin, Black Pudding and Baby Onion Jus
Breast of Chicken Pomme Anna with Mushroom Sauce
Cod Fillet served with Crab Risotto Balls and Herb Dressing
Terriaki Tuna Steak served on a bed of Spaghetti and Mussels in a Garlic Cream
Courgette and Tomato Risotto with Dressed Rocket Leaves & Parmesan Shavings
Tournedos of Fillet Steak topped with Chicken Liver Pate & Crouton in a Port Wine Reduction
Goujons of Haddock, Tartar Sauce and Real Chips
Venison Burger, Peppered Sauce, Real Chips and Tossed Salad
STEAKS
Pan Fried Aberdeen Angus 6oz Fillet Steak Garni [£9.50 Supplement]
Peppercorn Sauce [£8.50 Supplement]
******
Cheese & Biscuits with Fruit Chutney
Sticky Toffee Pudding with Vanilla Ice Cream
Filled Brandy Basket with Berry Compote & Sorbet
Chocolate Praline Truffle
Chocolate Brulee
*******
1 Course £9.95
2 Courses £15.50
3 Courses £19.50
We buy boneless fish however small bones may be found
The use of nuts in our kitchen cannot guarantee that every dish is nut free
Sample Luncheon Menu 3
Seafood Chowder
Vegetable Burger with Poached Egg & Herb Dressing
Smoked Salmon with Capers and Lemon
Smoked Haddock and Mackerel Mousse with a Beetroot Puree
Cauliflower & Potato Soup
Haggis Neeps and Tatties
Butternut Squash Ravioli with a Tomato Coulis
Peppered Mushrooms with Toasted Brioche
******
Tuna Steak with Green Beans and Pine Nut Potato Salad
Corn Fed Breast of Chicken with Haggis in an Arran Mustard Sauce
Cumberland Sausage, Mustard Mash & Caramelised Red Onions
Venison Loin with Puy Lentil Cassoulet
Grilled Sea Bass with Lemon and Caper Linguine
Spinach, Potato and Wild Mushroom Torte
Butternut Squash and Courgette Risotto
Confit of Duck Leg with Orange Polenta Cake
STEAKS
Aberdeen Angus Sirloin Steak Garni 8oz [£9.50]
Peppercorn Sauce [£2.75]
******
Panacotta with Winter Berries
Raspberry Cheesecake with Oat and Honey Base
Chocolate and Hazelnut Sponge with Vanilla Ice Cream
Sticky Toffee Pudding with Vanilla Ice Cream
Baked Apples with a Brandy Basket
******
1 Course £9.95
2 Courses £15.50
3 Courses £19.50
We buy boneless fish however small bones may be found
The use of nuts in our kitchen cannot guarantee that every dish is nut free
Sample Luncheon Menu 4
Chorizo Sausage, Bacon and Apple Salad with Balsamic Dressing
Chef's home made soup of the day
Crab and salmon bisque with cream and brandy
Fanned Honeydew Melon with citrus fruits and raspberry coulis
Smoked Mackerel mousse with a beetroot puree
Venison terrine with red onion confit and oatcakes
Smoked salmon and white crab salad with herb dressing
Grilled goats cheese, tomato and aubergine pastry bake
*****
Roast Sirloin of Aberdeen Angus Beef with a Yorkshire Pudding
Roast pork loin, black pudding, and a baby onion jus
Haddock fillet wrapped in Parma ham with a mussel and fish veloute
Mushroom risotto with herb dressing and Parmesan shavings
Poached Scottish salmon with wilted spinach and creamed nutmeg mash
Smoked Mackerel and grilled oak smoked haddock with leek sauce
Breast of chicken with haggis and an Arran mustard sauce
Grilled sea bass fillet with Mushroom risotto
Courgette and tomato lasagne with tossed salad
STEAKS
Pan fried Aberdeen Angus 8oz Sirloin Steak Garni [£9.50 Supplement]
Peppercorn Steak [£2.75 Supplement]
*****
Warm Apple and Meringue Tart with Vanilla Ice Cream
Sticky Toffee Pudding with Vanilla Ice Cream
White Chocolate Cheesecake with Raspberry Coulis
Lemon Cream Tart with Berry Compote
Autumn Berry Trifle
Selection of Ice Creams and Sorbets
*****
1 Course £9.95
2 Courses £15.50
3 Courses £19.50
We buy boneless fish however small bones may be found
The use of nuts in our kitchen cannot guarantee that every dish is nut free
Sample Luncheon Menu 5
Chef's home made soup of the day
Scottish salmon mousse with soused herring and saffron mayonnaise
Chef Duncan's house pate with onion and balsamic vinegar confit
Norwegian prawns in a Marie Rose sauce with dressed salad leaves
Oregano and Garlic Cream Mushrooms served on ciabatta bread with parmesan shavings
*****
Scottish mix grill with home chips
Grilled fillet of mackerel finished with capers and shrimps in a lemon butter
Poached Scottish salmon with tarragon cream, mustard mash potatos and crisp vegetables
Aberdeen Angus burger topped with chilli served with fries and salad
Breast of chicken with haggis finished in an Arran mustard sauce
Breaded fillet of haddock with tartare sauce and fries
Wild mushroom and tarragon risotto
*****
Twin chocolate mousse with berry compote
Lemon and chocolate tart with cream and rum & raisin ice cream
Strawberries and Cream
Selection of Ice Creams
*****
1 course £9.95
2 courses £15.50
3 courses £19.50
We buy boneless fish, however the odd small bone may be found at times.
The use of nuts in our kitchen cannot guarantee any dish to be totally nut free