Dinner menu

January 2014

(v) Soup of the night

£4.50

(p) North Sea Cullen Skink

Kintyre cheddar scone £5.95 (main course £10.95)

Poached Gressingham duck egg

potato and confit duck rosti, Arran mustard sour cream £6.95

(p) ‘Hot smoked’ peppered mackerel fillet

creamed crab and leek puff tartlet with rhubarb compote £5.95

(v) Buffalo mozzarella, scallion & beetroot bruschetta

tarragon yoghurt £4.95

Haggis, neeps and tatties

horseradish and chervil cream sauce or tomato & baby onion relish

(vegetarian haggis also available)

starter size £5.45…main course size £11.95

(veg) Poppy seed & sage polenta chips

orange & Drambuie marmalade £4.95

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Roast fillet of Kinlochbervie ling

chorizo & shallot roasted new potatoes with rocket pesto & cherry vine tomatoes £15.95

Pan seared Scottish chicken breast

Smoked ham hock & Lockerbie cheddar tattie cake with pickled red onions & a cider cream sauce £14.95

Pan seared saddle of venison

sweet potato & ginger puree, wee Stornoway black pudding bridie, redcurrant & juniper jus £19.95

(v) Macsweens vegetarian haggis & Gruth Dhu stuffed black onion seed pancakes

beschamel topping £11.95

(v) Roast courgette, chestnut mushroom & vegetarian black pudding “Wellington”

with a confit garlic & baby spinach veloute £11.95

(p) Baked “Finnan Haddie”

mushy peas, slow roast tomato tarte tian & sauce hollandaise £16.95

Grilled 10oz Borders farmed sirloin steak

grilled Portobello mushroom, haggis, balsamic and tomato relish, spiced tattie wedges £24.95

All meals served with fresh bread and butter

Additional bowls of bread £1.00

Side orders: Mixed side salad £3.50, Spiced tattie wedges £3.50

Potato dauphinoise/ Mixed steamed greens/ Cauliflower gratin £1.95 small/ £2.95 large each

(v) vegetarian (veg) vegan (p) pescetarian