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a traditional menu



Locally produced grilled haggis served on a crouton with a rich Drambuie sauce 

Chef's chicken liver pate with traditional Melba toast

Avocado & crispy bacon salad served with croutons and vinaigrette dressing

Warm asparagus wrapped in Parma ham with a Hollandaise Sauce

Roasted vegetable bruschetta with parmesan shavings (V)

Spanish béchamel croquettes (ham/fish/stilton & sherry) with a sweet chilli dip and side salad

Dumfries & Galloway smoked venison, chilled melon and a sweet Port sauce

Feta cheese, bacon & asparagus salad with balsamic syrup

Smoked Trout pate with toasted pitta bread and mixed leave salad

Scottish smoked salmon parcel filled with traditional North Atlantic prawns and Marie Rose sauce


Main Courses

(All served with vegetables and potatoes of your choice)


Traditional roast beef & Yorkshire pudding

Roasted fillet of pork with a creamy pear and stilton sauce

Venison sausages on a mustard mash and red onion gravy

Traditional roast lamb & mint sauce

Braised lamb shank with parsnip puree and a rich gravy

Breast of chicken stuffed with haggis served with a creamy Drambuie Sauce

Breast of chicken stuffed with mascarpone cheese, roasted red pepper and thyme, wrapped in bacon

Poached pheasant breast stuffed with black pudding and crashed juniper berries, served with a burgundy jus

Roast Pheasant with a creamy spinach and almond sauce

Roasted breast of Duck with an orange and ginger sauce

Fillet of Salmon with a garlic and parsley butter

Fish and spinach pie with a saffron mash

Mushroom, leek and cashew nut risotto (V)

Roasted Butternut Squash stuffed with roasted vegetables, goat’s cheese, parmesan and a herby breadcrumb topping (V)




Dark Chocolate and Bailey’s roulade

Strawberry Cheesecake

Profiteroles filled with fresh cream and served with chocolate and orange sauce

Warm sticky toffee pudding

Fresh fruit Pavlova

Lemon posset served with fresh raspberries and amaretto biscuit

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