Chef Garry’s More Traditional Cuisine

Summer Menu 2010 

Appetiser 

Chilled cucumber and green onion soup

Garnished with sliced cucumber and fresh parsley

5.00 

Home smoked salmon salad with cottage cheese, walnuts and grapefruit

topped with a poached egg and dressed with a soy and honey vinaigrette

8.95 

Haggis, neeps and potato bridie with mescaline of leaves

served with a whole grain mustard and onion sauce

 6.25

Confit of ham hocks served warm with red lentils,

grain mustard and beetroot reduction

 6.75

 

Main Course

 

Catch of the day ~ When available ~               Priced daily

 

Breast chicken with a pastrami, leeks and creamed garlic crepe

served with au gratin potatoes, broccoli, and a chicken veloute sauce

 16.00

Slow roasted lamb shank

dressed in black olive tapenade, served with a braised savoy cabbage,

potato and boursin cake, apple mint chutney and natural jus

 18.00

10 oz gold standard sirloin steak served with sautéed mushrooms and onions,

duphinoise potatoes and  steamed broccoli served plain or with your

choice of an Au poivre, Diane sauce or Café de Paris butter

 22.50

 

Dessert

 

Vanilla pod, honey and cinnamon cheesecake

with Granny Smith apple preserve and whisky syrup

 6.50

Trio of homemade ice creams and sorbets

6.00 

Selection of cheese served with oatcakes, celery

  8.50