Starters

Smoked mackerel pate
with seasonal salad and oatcakes

Haggis pancakes
Served with whisky sauce

Melon balls set in orange jelly
Topped with fruit garnish and mint

Fresh goat’s cheese topped with homemade gooseberry chutney, served with seasonal salad and pine nuts

oOo

- MAIN COURSES -

Grilled Trout Fillets
Topped with a lemon crust, served with boiled potatoes and roasted vine tomatoes

Escalope of Venison Pan Fried
Served on a bed of colcannon, finished with a redcurrant and apple gravy

Traditional Roast Turkey
With all the trimmings

Fillet of Pork
Stir fried with ginger and lime, served on a bed of egg noodles, finished with soy sauce and sesame seeds

Baked Flat Cap Mushrooms
Filled with vegetable Provencal, topped with mozzarella served with seasonal salad

Cold Poached Salmon
With lemon and dill mayonnaise and fresh seasonal salad

oOo

- Desserts -

Apple and peach spiced crumble
served with custard

Dark & white chocolate marble cheesecake
Served with raspberry sauce
and vanilla ice cream (contains nuts)

Fresh fruit salad
Served in a brandy basket, topped with passion fruit sorbet

Warm Christmas Pudding
topped with Brandy sauce

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Coffee or tea
Served with a mini mince pie

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Head Chef Jenny Thomson and her team are committed to using the finest local produce to ensure that you have a great dining experience in our Restaurant.
Enjoy your Meal!

Please note: all food is prepared in our kitchen where sesame seed and nuts are used.