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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.

Christmas 2011 - pre Xmas menu and feast

Use the links above to view our menu choices.

Various dishes

Appetisers

Soup

Home made soup of the day with crusty bread.

Avocado and crayfish

Topped with homemade sweet chili mayonnaise.

Game terraine

Wild boar, duck and venison, served with wild rocket, onion comfit garnished with a fig and pear white balsamic coulis.

Moules marinirere

Mussels cooked in a white wine, onion and parsley sauce served with warm crusty bread.

Warm smoked goose breast

Served with rocket and baby spinach salad garnished with orange and cranberry coulis.

Oven baked field mushroom.

Topped with Stilton and chive cream rested on Italian bread.

Baked goats cheese

On filo pastry with roasted beetroot and baby onions.

Crab and king prawn fish cake.

Served with a sweet chilli dressing.

Risotto.

Home made risotto of the day