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ORKNEY BRAISED STEAK WITH ONIONS, SLOW COOKED TO ENSURE DEEP FLAVOURS AND MELT IN THE MOUTH BEEF, SERVED WITH MASH POTATOES, PEAS, SWEETCORN AND CARROTS.

£15.50

ROASTED SILVERSIDE OF BEEF, SERVED WITH ROAST POTATOES, YORKSHIRE PUDDING, PEAS, SWEETCORN AND CARROTS.

£15.50

SLOW COOKED LOCAL VENISON FLAVOURED WITH BRANDY, PORT, RED WINE, PORT & GIN. A BOOZY RICHNESS FIT FOR A LAIRD

£16.50

VENISON GOULASH, MILDLY SPICED AND SERVED WITH RICE

£15.50

CHICKEN STROGANOFF, STRIPS OF CHICKEN WITH MUSHROOMS & ONIONS, FLAMED IN BRANDY, FINISHED WITH CREAM. SERVED WITH RICE

£13.50

SCOTTISH SALMON POACHED FOR A SOFT TEXTURE, SERVED ON A BED OF BUTTERED MASH, GARLIC PEA PUREE, FINISHED WITH TARRAGAN BUTTER

£16.50

A REAL TASTE OF SCOTTISH SEAFOOD

HIGHLAND TRIO

A PLATTER OF SALAR HOT SMOKED SALMON, WESTRY CRAB CLAWS AND LANGOUSTINES, SERVED ON MIXED SALAD WITH MARIE-ROSE DIP AND GARLIC MAYONNAISE DIP ALONG WITH OATCAKES

£28.00

MAIN COURSE LANGOUSTINES

£24.00

 

 

 

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