Menus
Our kitchens are expertly run under the watchful eye of our talented head chef, Mr. Leemark O’Dean, and we are very proud of our reputation for food.
We believe that second rate ingredients produce second rate results, so it has always been our policy to source only the best produce available. Be it Aberdeen Angus steak and roast beef from Speyside - hand cut in our kitchen, smoked salmon and trout from the West coast of Scotland, fresh fish from British coastal waters or more exotic fish flown in, on ice, from all over the world.
Use the links above to view our menu choices.
Main Courses
'Kiln smoked' salmon & rocket fish cake with sweet chilli dressing
Risotto of the day
Fish and chips; cod coated in Fullers London Pride ale batter, served with chips, peas & salad garnish
Sausages of the day with mashed potato & red onion gravy
Home made Steak & Kidney pudding with vegetables, mashed potato & Guinness gravy
Chicken breast with piri-piri seasoning on mixed leaf salad & sauté potatoes
Fillet of Aberdeen Angus beef stroganoff with rice
Chicken pie cooked with with shallots, tarragon & button mushrooms in a white wine sauce, served with vegetables & sauté potatoes
Steak served with thick cut chips, tomato, mushroom, side salad & onion rings. (Sirloin or fillet steak, all hand cut and trimmed)
Chicken stuffed with Boursin & served with sautéed potatoes, vegetables & tarragon sauce
Slow roasted lamb shank on herb mashed potato, vegetables covered in rosemary gravy.
Spinach & Ricotta tortellini with tomato, goats cheese & mushroom sauce.
Kiln smoked salmon fillet with cream and whisky sauce, tarragon mash and vegetables.
Smoked pork loin steaks topped with a parsley cream sauce served with braised red cabbage & tarragon mash.
Aberdeen Angus sirloin steak with porcini mushroom and red wine sauce served with gorgonzola dauphinoise potatoes and vegetables
