FOR THE TABLE
(v) Mug of Olives
small 4.00 large 7.00
big Spanish olives marinated in garlic & chilli
STARTERS
(v,g,n) Soup of the night 4.50
(n,d) Crispy Stornoway black pudding Scotch egg 6.00
cracked pepper aioli, tomato chutney
(g,n,d) Smoked trout fillet 6.50
crayfish, caper & chive mayo tattie salad, roasted red pepper salsa
Haggis, neeps & tatties (veggie haggis available)
starter 5.50 main 11.00
caramelised red onion relish or Arran mustard & whisky cream sauce
(v,g) Baked Portobello mushroom, fondant sweet potato & smoked brie 5.50
rocket, tomato & hazelnut pesto
(p,n) Cullen Skink
starter 5.50 main 11.50
creamy smoked haddock, leek & tattie soup, crispy brioche croutons
(Haggis, neeps & tatties and Cullen Skink available as main course)
MAINS
(n) Roasted Burnside farm roe deer haunch 18.00
venison haggis puff pastry tart, celeriac & potato gratin, Madeira gravy
(2.00 supplement on set menu)
(g,n) Pan-roasted chicken breast 14.50
butternut squash, scallion and chilli potato cakes,
coriander creamed corn, crispy pancetta
(n,d) Grilled salmon fillet 15.00
chorizo & dill mash, sauce vierge & Dijon mayo
add Shetland king scallops 19.00 (4.00 supplement on set menu)
(v,g,n) Slow cooked tomato, chickpea & cauliflower stew 11.00
Inverloch goats’ cheese & herb potato rosti
(p,g) Roasted coley fillet 14.00
kedgeree risotto, toasted almonds, lemon oil
add Shetland king scallops 18.00 (4.00 supplement on set menu)
Chargrilled Border’s farmed 10oz sirloin steak 24.00
Portobello mushroom, Stornoway black pudding, rustic chips
caramelised onion chutney or green peppercorn cream sauce
(6.00 supplement on set menu)
Surf & turf: add Shetland king scallops 28.00
(10.00 supplement on set menu)
All meals served with fresh bread & butter.
(v) vegetarian (p) Pescetarian (g) gluten free (n) nut free (d) dairy free
SIDES
Side salad
3.50
Steamed greens
small 1.50 large 2.50
Steamed baby potatoes
small 1.50 large 2.50
Rustic chips tossed in Maldon sea salt & cracked pepper
small 3.65 large 5.00
For reference, we hope that a small serving will
be enough for two sharing and large for four.
CHILDREN’S MENU
Chargrilled chicken escalope
Grilled salmon fillet
Grilled pork sausage
Above served with rustic chips or mashed tattie,
baked beans or side salad
Mac ‘n’ cheese
Mac ‘n’ bacon
Cullen skink
All 5.00
DESSERTS
Banoffee sundae 5.00
Double chocolate cheesecake, cherry ripple mascarpone, praline 5.00
Warm apple, cinnamon & vanilla sponge cake
honeycomb ice cream, maple syrup 5.00
Green apple sorbet, bramble & stem ginger compote 3.00 (g,n,d)
Cheese slate
Lucas ice cream - 1 scoop 1.50, 2 scoops 2.50. 3 scoops 3.50