Fresh vegetable soup of the day. 3.50

Shellfish bisque with rouille, gruyere and croutons. 4.00

Bang bang chicken salad with spicey peanut dressing. 5.50

Roast field mushroom bruschetta with rocket, parmesan and pesto. 5.00

Crisp fried haggis cakes with pickled red onions and HP.5.00

Grilled goats cheese and black pudding salad with plum tomato chutney(vegetarian opt available). 5.50/5.00

Crayfish cocktail with apple, avocado and Melba toast. 5.50

King prawn or vegetable tempura with ponzu dipping sauce.8.00/5.00

Duck and ginger spring roll with sweet chilli vinegar. 6.00

Seared scallops with chorizo, plum tomato and rocket salad with balsamic dressing. 8.00

Chicken liver parfait with oatcakes and red onion marmalade.5.50

MAINS

Garlic and thyme roast chicken with maple-cure bacon, spinach and a sweetcorn and black-eyed bean

succotash~mash or fresh cut chips 13.00

5 spice and honey roast Gressingham duck breast with sweet potato fondant, pak choi and shitake mushroom jus. 16.00

Char-grilled Caledonian Crown steaks; sirloin or rib-eye with onion rings, roast tomato, pepper sauce

and fresh cut chips. 17.50/16.00

Slow braised lamb korma with fragrant rice, coriander chutney and roti. 14.00

Char-grilled beef burger with skinny fries and tomato relish 9.00;

cheese, bacon, onions, fried egg, bbq or pepper sauce .75 supp

Nasi Goreng – spicy fried rice with chicken, bacon, shrimp, a soft fried egg and cucumber salad. 10.00

Fresh fish and chips with tartare sauce. 11.00

Finnan haddi fishcakes with salad, peas, Mornay sauce and a soft poached egg. 12.50

Grilled seabass fillet with a rosti potato cake and rocket green bean and silver anchovy salad~caesars dressing. 14.00

Grilled salmon with sun-blushed tomato, fennel, crab and basil risotto. 12.50

Shellfish spaghetti of lobster, scallops, king prawns and mussels with lemon, parsley and garlic. 19.00

Macaroni cheese with plum tomato, parmesan gratin and crostini. 8.50

Risotto primavera with asparagus, lemon and almonds.9.00

Goats cheese, ratatouille and spinach tart with a roast red pepper sauce. 11.00

SALADS

Classic caesars salad with croutons, baby gem lettuce, silver anchovies and parmesan shavings –

chicken or crayfish. 7.50/8.50

Roast chicken, Ayrshire gammon and avocado salad with honey mustard dressing. 8.50

Seared beef salad with crispy noodles and a spicy peanut, coconut and lime dressing. 8.50

SANDWICHES

Open steak sandwich with rocket, onions and mustard mayo on toasted garlic bread. 7.50

Quesadillas with jalapenos, cheddar, salsa and sour cream; chicken, beef or vegetable. 7.00

Roast peppers, red onion and toasted brie on focaccia with side salad. 7.00

SIDES

Wok seared greens 3.50

House salad 3.50

Skinny chips 3.50

Fresh cut chips 3.50

Mash 3.50

KIDS

Cheesey/tomato pasta 4.50

Fresh chicken goujons & chips 4.50

Fresh fish fingers & chips 4.50

DESSERTS

Hot chocolate brownie with honeycomb ice cream. 5.50

Lemon curd cheesecake with strawberries and chantilly cream. 5.50

Frozen raspberries with hot white chocolate sauce. 5.00

Caramel shortcake – as you like it. 5.00

Crème brulée 5.00

Affogato; shot of espresso over vanilla ice cream. 4.50

Selection of cheese and biscuits. 7.00

Discretionary 10% service charge will be added to tables of 6  or more.