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Dinner Menu 1


Leek & Potato Soup (v)
Tomato and Basil Soup (v)
Red Pepper & Tomato Soup (v)
French Onion Soup (v)
Pea & Ham Soup
Red Split Lentil

Fish Starters

Smoked Haddock and Spinach Mornay
Smoked Salmon & Dill Roulade
Steamed Mussels with a White Wine, Tomato and Garlic Sauce
Smoked Mackerel with Horseradish Sauce

Meat Starters

Grilled Haggis on a Crouton with a rich Drambuie Sauce
Parmesan Chicken Goujons with Home-made Garlic Mayonnaise
Chicken Liver Pate served with Melba Toast

Salads & Vegetarian starters

Avocado and crispy Bacon Salad, served with croutons and Vinaigrette dressing
Pan fried Mushrooms cooked in a Garlic & Brandy Creamy Sauce

Main Courses

Roast Pheasant Breast stuffed with Black Pudding served with a Rich Burgundy Gravy
Roast Pheasant with a creamy Spinach & Almond Sauce
Braised Lamb Shank with Parsnip Puree
Breast of Chicken in a Mushroom and White Wine Sauce
Roast Chicken with Bread Sauce
Chicken Cacciatora (Chicken cooked in Tomato, Garlic & Pepper Sauce)
Breast of Chicken stuffed with Haggis served with a creamy Drambuie Sauce
Smoked Haddock & Spinach Mornay
Penne Pasta with Smoked Salmon and Prawn creamy Sauce
Beef Casserole cooked in Red Wine
Venison Sausages on a mustard Mash and Red Onion Gravy
Mushroom, Leek and Cashew Nut Risotto (v)


Apple Tart
Rhubarb / Apple Crumble
Caramel & Apple Tart
Profiteroles with warm Chocolate Sauce
Bread & Butter Pudding
Sticky Toffee Pudding
Lemon Meringue Pie
Creme Caramel
Chocolate Roulade

(for other suggestions please contact us)

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