Menu

Nibbles

Mixed Olives & Sundries

Homemade Bread & Vegan Pesto

Homemade Bread with Olive Tapenade Pesto & Humous

Small Plates

Vegetarian

Rosemary Polenta – Sun blush Tomato Salsa (V +,GF)

Tempura Cauliflower – Salsa Verde (V+)

Fire Roasted Halloumi – Roast Red Pepper (GF)

Sweet Potato & Chilli Fritters – Limed Crème Fraiche (GF)

Tagine Style Vegetable Pearl Couscous

Crispy Hen Eggs – Asparagus – Béarnaise

Fish

Sea Loch Mussels (GF)

Garlic & White Wine Cream

Italian Herb & Roast Pepper

Scottish Salmon Tartar with Yuzu Salsa Salad(GF)

Monkfish Scampi & Wild Garlic Aioli

Kedgeree Arancini – Cayenne Aioli

Seafood Bouillabaisse(GF)

Crab Pate – Avocado Puree (GF)

Meats

Seared Orange Pork Belly (GF)

Mango & Tarragon Chicken Breast (GF)

Roast Duck – Poached Pear – Walnut Stuffing

Hot Smoked Beef – Horseradish & Parsnip Puree (GF)

Pigeon Breast – Pickled Brambles – Williams Pear (GF)

Roast Lamb Rump – Salsa Verde – Baby Leaves (GF)

Argentine Grill Menu

Burgers Cooked Over Hot Embers and Served on a Brioche Bun with Fries & Salad

8oz Steak Burger with Ayrshire Cheddar & Bacon

8oz Venison Burger with Goats Cheese & Black Pudding

Halloumi & Aubergine Burger with Beetroot

Prime Scotch Beef served with Fries, Dressed Salad, Shallots & Seared Tomato

10oz Rib-eye
10oz Sirloin
12oz Rump Steak

Sauces:
Blue Cheese Butter, Béarnaise, Peppered Mushroom or Cayenne Aioli

Cote Du Boeuf (800g) Perfect for 2
Slow Roasted Rib-eye on the Bone, carved and served with Fries, Salad and Selection of Chefs Sauces

Soup & Sandwich available at Lunch

Specials Menu in the Evenings

Side Dishes

Hand-Cut Chips

Sweet Potato Fries

Pommes Frites

Marinated Aubergine & Courgette Salad

French Dressed Salad

Chefs Steamed Vegetable Medley

Roast Ratatouille Vegetables