Starters             

Soup of the day

 Crab soup    

 House speciality made with local partens.   

   Red Pepper Bruschetta     

   Roasted red peppers, black olives and pine nuts on toasted ciabatta served with mixed leaves and a red pepper and herb dressing.   

 Cajun Prawns   

 King prawns marinated in cajun spices served with a mango salad, drizzled with a chilli and lime dressing.        

 Scallops   

 Seared scallops served with chargrilled asparagus tips and light honey and shallot dressing   

 Duck and Hoi Sin Terrine   

 Duck confit, hoi sin sauce and spring onion terrine served with Arran oatcakes and a caramelised onion chutney.   

 Sun Blushed Tomato Tartlet   

 Sun blushed tomato, basil and smoked Applewood cheese tartlet served with a dressed tomato and rocket salad.      

 Mussels of the day on the specials board.     

Main Courses

 Beer Battered Haddock   

 Haddock fillet coated in a real ale batter served with chips and homemade tartare sauce.   

 Fillet of Salmon   

 Baked fillet of salmon served on a bed of linguine, steamed vegetables and a clam  broth. .   

 Duo of Rock Turbot and Scallops   

 Grilled rock turbot served with an Arbroath smokie croquette accompanied by buttered greens and an asparagus and champagne cream sauce.   

 Seabass   

  Seared seabass fillets served on sautéed samphire accompanied by Parmentier potatoes and a curried cream sauce.     

 Seafood Platter for Two     

  Platter of the day, accompanied by homemade chunky chips, seasonal vegetables and a selection of dips (see the specials board for details).     

 Lamb Fillet   

  Roast fillet of lamb coated in a rosemary and thyme crust served with mini sweet potato fondants, roast vegetables and a port and lemon thyme jus.     

 Quail     

 Oven roasted quail stuffed with Stornoway black pudding, wrapped in pancetta and served with creamed potatoes, braised savoy cabbage and whisky sauce.     

 Gressingham Duck Breast   

 Seared duck breast served with a smoked duck potato cake, honey roasted baby carrots and a red wine jus.   

 Corn Fed Chicken Supreme   

 Oven roasted corn fed chicken supreme served with dauphinoise potatoes, braised savoy cabbage and a pancetta and port jus.   

 Cannelloni   

  Roasted vegetable, spinach and ricotta cannelloni served with a mixed salad and garlic ciabatta.     

 Vegetable Tagine   

 Vegetable and sweet potato tagine served with coriander cous cous.  

 Grilled Aberdeen Angus Steaks   

Fillet   

 Sirloin   

 Steaks are served with grilled vine tomatoes, wild mushrooms and chips.   

Desserts  

 Gingerbread Pudding   

 Sticky gingerbread pudding served with toffee sauce, vanilla ice-cream and seasonal berries.      

 Chocolate Truffle Torte   

 A rich chocolate torte served with Chantilly cream, raspberry coulis and berries.   

 Strawberry and Marshmallow Mousse   

 A light strawberry and marshmallow mousse topped with mini marshmallows and a strawberry coulis.   

 Crème Brulee   

 Classic crème brulee accompanied by an espresso ice cream and berries.   

 Lemon Tart   

   A sweet tart case with a zesty lemon filling served with a citrus ice cream.    

 Cheese and biscuits