starters |
|
goats cheese and roast sweet potato |
4.70 |
thai fishcakes with a sweet chilli sauce |
5.50 |
prawns chilli coriander mayonnase |
5.00 |
fresh melon and parma ham |
4.50 |
seared scallops balsamic glaze |
5.50 |
filo basket filled with sautéed mushrooms,
madeira and thyme |
4.50 |
gravalax and crème fraiche dill |
5.20 |
soup of the day |
3.00 |
mains |
|
grilled seabass with a lemon and herb butter |
12.00 |
steak pie with fries or potatoes and vegetables |
9.50 |
fresh haddock battered or breaded with fries |
10.00 |
stack of haggis, neeps and tatties with a mustard sauce |
9.50 |
pancetta rolled chicken with pesto and red pepper sauce |
11.00 |
pan fried venison with juniper and redcurrant sauce |
15.50 |
seared salmon with a black pepper and sesame crust |
8.50 |
meatballs with pasta in a light tomato and basil sauce |
7.50 |
fillet of beef with tomato, mushrooms, onion rings and fries |
18.00 |
roast vegetable lasagne and side salad |
8.50 |
thai chicken or vegetable curry with rice |
8.50 |
sweet potato and leek cakes and salad |
8.50 |
peppercorn or diane sauce |
1.75 |
side orders |
|
fries |
2.00 |
battered onion rings |
1.50 |
mixed salad |
1.50 |
vegetables |
1.50 |
Note: We apply a discretionary 10% service charge on all tables of 8 or more which goes directly to our staff gratuities
