PLEASE ADVISE CHEF OF ANY ALLERGIES

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1 TO START SOUP OF THE DAY SERVED WITH WARM CRUSTY HOMEMADE BREAD OVEN BAKED CAMEMBERT WITH HONEY, WALNUTS & ROSEMARY ACCOMPANIED WITH RHUBARB COMPOTE & LIGHTLY TOASTED HOMEMADE BREAD 6.50 WEST COAST SCOTTISH LANGOUSTINE RISOTTO WITH PEA & GARLIC PUREE HAGGIS BON BONS QUENELLE OF BUBBLE & SQUEAK, RED ONION CONFIT & A PLUM & WHISKY SAUCE ARBROATH SMOKIE TARTLET DELICATE FLAKES OF SMOKED HADDOCK, CRÈME FRAICHE & LEEK, SOFT POACHED HEN S EGG & WHOLEGRAIN MUSTARD SAUCE CHILLI & CHEESE NACHOS (vegetarian option available) TORTILLA CHIPS, SALSA, GUACAMOLE & SOUR CREAM PAN SEARED PARTRIDGE BREAST STORNOWAY BLACK PUDDING, CANDY BEETROOT, TARRAGON CRÈME FRAICHE, ROASTED HAZELNUTS, CRISPY PANCETTA & BACON JAM

2 TO FOLLOW PAN-ROASTED SADDLE OF LOCAL RED DEER TRUFFLED CREAMED POTATOES, POACHED BABY MILAN TURNIP, HONEY ROASTED GOLDEN BEETROOT, CRISPY KALE LEAVES SERVED WITH A GREEN PEPPERCORN AND CHILLI SAUCE OZ ABERDEENSHIRE ANGUS BURGER WITH HAGGIS & LAIRIG GHRU CHEDDAR SERVED WITH SALAD, COLESLAW AND HAND-CUT CHIPS HERB CRUSTED FILLET OF SUFFOLK LAMB PEARL ONIONS, SAVOY & SHEPHERD S PIE PARCEL, ROASTED SHALLOT PUREE, HERITAGE CARROTS, WITH A ROSEMARY & LAMB GRAVY CRISPY BATTERED FRESH FILLET OF HADDOCK SERVED WITH GARDEN PEAS, HAND-CUT CHIPS AND CHEF S OWN TARTAR SAUCE ESCALOPE OF WILD SEA BASS SAUTEED SMOKED PANCETTA, BABY POTATOES, WILTED CHICORY, CELERIAC PUREE, SWEET RED ONIONS & RUNNER BEANS WITH A RED WINE REDUCTION TRADITIONAL STEAK & ALE PIE SERVED WITH HAND-CUT CHIPS OR POTATOES AND SEASONAL VEGETABLES CHICKEN KORMA SERVED WITH BASMATI RICE & NAAN BREAD 9.95 WHOLETAIL SCAMPI SERVED WITH GARDEN PEAS, HAND-CUT CHIPS AND CHEF S OWN TARTAR SAUCE

3 RESTAURANT MENU AVAILABLE FROM 12 NOON UNTIL 9 PM TO FOLLOW SUPREME OF PHEASANT SMOKED AYRSHIRE BACON, STUFFED WITH PORK SAUSAGEMEAT, APPLE & RHUBARB WITH PICKLED RED CABBAGE, BRAISED FENNEL, FONDANT POTATO & TARRAGON JUS HIGHLAND VENISON & STILTON BURGER WITH CARAMELISED RED ONION MARMALADE SERVED WITH SALAD, COLESLAW AND HAND-CUT CHIPS CAMEMBERT, FIG, CHESTNUT, CRANBERRY & CARAMELISED RED ONION STRUDEL (v) WITH ROAST PARSNIPS & SEASONAL VEGETABLES VEGETARIAN AUBERGINE & COURGETTE MOUSSAKA (v) QUINOA & POMEGRANITE SALAD, APPLE TZATZIKI & TOASTED PITTA BREAD STEAKS 10OZ PRIME ABERDEEN ANGUS SIRLOIN STEAK OZ PRIME ANGUS FILLET STEAK ALL STEAKS SERVED WITH ONION RINGS, MUSHROOMS, TOMATO CONFIT AND HAND-CUT CHIPS CHOICE OF: GARLIC BUTTER, PEPPERCORN, DIANE, OR BLUE CHEESE SAUCE (EXTRA 2.50) SIDES HAND-CUT CHIPS 3.00 FRENCH FRIES 2.50 ONION RINGS 3.00 GARLIC BREAD 3.00 HOMEMADE COLESLAW 2.50 MIXED SALAD 2.50 VEGETABLES 3.00 MOZZARELLA CHEESE GARLIC BREAD 3.25

4 TO FINISH BRAEBURN APPLE & TOFFEE PAVLOVA LIGHTLY POACHED SLICES OF BRAEBURN APPLE SERVED ON A SOFT CENTRED PAVLOVA WITH WHIPPED VANILLA CREAM AND DRIZZLED IN TOFFEE SAUCE TRADITIONAL SCOTTISH CRANACHAN TOASTED OATMEAL FOLDED WITH MASCARPONE, CREAM, HIGHLAND WHISKY & HONEY LAYERED WITH A SWEET RASPBERRY COMPOTE DARK CHOCOLATE & SALTED CARAMEL TORTE CRÈME CHANTILLY, FROZEN CHOCOLATE SHORTBREAD PASSIONFRUIT COULIS & HONEYCOMB DECONSTRUCTED LEMON & WHITE CHOCOLATE CHEESECAKE MASCERATED BLUEBERRIES, KIRRIEMUIR GINGERBREAD & LEMON CURD ICE CREAM CLOOTIE DUMPLING BURNT ORANGE JELLY, VANILLA POD CUSTARD & TREACLE CREAM SCOTTISH CHEESE SELECTION BLUE MURDER, LAIRIG GHRU CHEDDAR, SMOKED CONNAGE DUNLOP, MORANGIE BRIE, BANNOCKS, CRACKERS, TOMATO & CHILLI JAM 8.95

5 KID S MENU MAINS MACARONI CHEESE SERVED WITH GARLIC BREAD BATTERED FRESH HADDOCK FISH FINGERS SERVED WITH PEAS, CARROTS AND HAND-CUT CHIPS BATTERED CHICKEN NUGGETS SERVED WITH BEANS AND HAND-CUT CHIPS BEEF BURGER SERVED WITH HAND-CUT CHIPS AND COLESLAW 6.50 SWEETS DUO OF ICE CREAM SELECTION OF STRAWBERRY, VANILLA OR CHOCOLATE 2.00 KID S MEAL INCLUDES A DILUTED JUICE OR SIMPLY FRUIT

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