• Starters

    • Green split pea and vegetable soup

    • Chicken liver pate with oatcakes, caramelised onions and salad

    • Bowl of steamed Shetland mussels mariniere

    • Warm salad of Stornoway black pudding with coleslaw and crisped ham

    • 3 Langoustines cooked in garlic butter with salad and aioli

      £3 supplement

    • Salad of mozzarella, rocket and tomato with olive oil

    • Mains

    • Roasted beef sirloin with buttered mash, horseradish sauce and Yorkshire pudding

    • Roast chicken breast with buttered mash and a chanterelle mushroom and pea cream sauce

    • Roast rump of lamb with dauphinoise potatoes

    • 6oz rump steak with tiger prawns in garlic butter, onion rings and French fries

    • Dessert

    • Sea buckthorn and passion fruit panna cotta

    • Caramelised rum bananas with ice cream

    • Sticky toffee pudding with butterscotch sauce

    • Trio of crème brulee

    • Iain Mellis cheeseboard with biscuits and quince

      Isle of Arran smoked garlic cheddar, Tain Minger, Brie and Blue Murder (£4 supplement)


    • Main Course only £16.00

      2 Courses £20.00

      3 Courses £25.00

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