Current Menus
Lunch Menu - February/March
- Soup of the day & bread
- 3.75
Sandwiches
- Bacon, lettuce & tomato
- 5.65
- Smoked salmon, celery & pear salad, wasabi dressing
- 5.85
- Lemon chicken, avocado, home-made mayonnaise
- 6.20
- Mushrooms, goats cheese & pesto
- 5.95
- Hummus, char-griddled aubergine, baby spinach
- 5.85
- Soup & sandwich combo
- 6.00
- Soup & salad combo
- 7.00
Other Things
- Seared scallops, black pudding, cauliflower puree, salad leaves
- 8.50
- Salmon, prawn, tomato & basil pasta, parmesan shavings
- 7.75
- Vegetarian haggis in filo, blue cheese, apple & walnut salad
- 6.75
- Chicken & roast vegetable fajitas, mango salsa, soured cream
- 7.75
- Free-range gammon steak, pineapple, pea puree, new potato & chive salad
- 7.50
- Saffron, raddichio & rocket risotto
- 7.25
Dinner Menu - February/March
Starters
- Warm salad of bacon, lentils & mushrooms
- 5.20
- Vegetarian haggis in filo, blue cheese, apple & walnut salad
- 5.10
- Sauteed scallops, cauliflower puree, cauliflower beignets, curry oil
- 6.50
- Saffron, raddichio & rocket risotto, parmesan shaving
- 5.75
- Prawn cocktail
- 6.00
Main Courses
- Mixed but roast, seasonal leaves, ratatouille
- 10.75
- Hake fillet, fresh anchovy mayonnaise, pea, potato & broad bean salad
- 13.00
- Free-range veal rib-eye steak, chunky chips, thyme-baked mushroom, green vegetables
- 14.50
- Salmon fillet, fresh herb crust, tomato & courgette dressing, lemon couscous
- 13.00
- Chicken breast stuffed with chorizo, wilted spinach, mango slasa, spiced rice
- 12.50
Puddings
- Baked nectarines, toasted almonds, Crabbies green ginger ice-cream
- 5.00
- Dark chocolate mousse with caramel & salted praline layers
- 5.00
- Orange & lemon tart, orange syrup, creme fraiche
- 5.00
- Cheese, oatcakes, apple compote
- 6.25