Monday - Sunday from 5.00pm Last meal orders pm

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Imogen Webb
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1 A LA CARTE Monday - Sunday from 5.00pm Last meal orders pm STARTERS CRAB AND LANGOUSTINE 8.50 Hand picked fresh crab and langoustine tails bound in saffron mayonnaise, served on warm ciabatta topped with fennel salad BOUILLABAISSE 9.50 Squid, scallops and tiger prawns cooked in a crayfish bisque served with rouille and garlic toast CAULIFLOWER 8.50 Tempura cauliflower florets served with spiced giant couscous, pomegranate and creme fraiche PIGEON AND DUCK LEG 9.50 Seared pigeon breast and confit duck leg served with sautéed curly kale, sugar snaps, beetroot and dark chocolate jus PORK 8.50 Slowly cooked pork belly and ham hock, shaved radish salad, hazelnut crumble and wasabi cream MAINS SEABREAM Whole sea bream baked with smoked bacon, turned potatoes, shallots, garlic, sun touched tomato and a caper butter sauce TARTIFLETTE Potato, onions slowly cooked in cream topped with reblouchon cheese served with parmesan twist and a rocket and fennel salad SCALLOPS Seared king scallops served with Stornaway black pudding, parsnip puree, baby leek and orange reduction LAMB Pan fried rump of lamb, provencal vegetable ragout, fondant potatoes and aubergine caviar CHICKEN Duo of chicken breast and chicken ballotine with a mushroom and asparagus farce, barley risotto and natural jus

PRE THEATRE STARTERS 1 / 2 / 3 Courses 15.90 / 18.90 / 21.90 Monday - Sunday 5.00pm - 7.

2 PRE THEATRE STARTERS 1 / 2 / 3 Courses / / Monday - Sunday 5.00pm pm SOUP DU JOUR Please check special board for our freshly prepared soup du jour which is accompanied with basket of bread STEAMED MUSSELS Mussels steamed in a white wine and curry cream sauce with coriander and sesame seeds SALAD DU CHEF Seasonal salad leaves topped with slowly cooked ham hock, smoked bacon, crispy potatoes caramelised pear and honey mustard dressing PARFAIT Homemade duck liver parfait served with toasted brioche, fig relish and orange jelly GRILLED VEGETABLES Grilled baby vegetables with feta crumble, toasted walnuts, hummus and spiced oil MAINS BEEF SHIN Slowly cooked beef shin in a creamy horseradish sauce with savoy cabbage, baby potatoes, celeriac and parsnip PORK ESCALOPE Breaded pork escalope served with olive mash potato, carrot gratin, caper and sage beurre blanc RUMP STEAK ( 3 supplement) Pan fried scotch rump steak served with chilli sautéed, tender-stem broccoli, french fries and cafe du paris butter PAPPARDELLA Pappardelle pasta and grilled vegetables tossed in fresh mint and creme fraiche HAKE Pan fried hake fillet with provencal vegetables potato gnocchi in a crayfish veloute PLAT OR POISSON DU JOUR (See Black Board) DESSERTS CHESTNUT TIRIMISU Layers of sponge fingers soaked in amaretto and coffee with a chestnut and mascarpone cream CREME BRULEE Rhubarb and ginger creme brûlée with a crisp sugar topping CHOCOLATE MOUSSE Chocolate mousse served with morello cherry compote with pistachio ice cream BREAD AND BUTTER PUDDING Made with croissants and brioche served with toffee sauce and creme anglaise CRÊPES Handmade crêpes with a choice of flavours choose from lemon, chocolate or toffee OR, why not go for the traditional? CRÊPE SUZETTE ( 1 supplement)

70 Made with croissants and brioche served with toffee sauce and creme anglaise CRÊPES 6.

3 DESSERTS CHESTNUT TIRIMISU 6.70 Layers of sponge fingers soaked in amaretto and coffee with a chestnut and mascarpone cream CREME BRULEE 6.70 Rhubarb and ginger creme brûlée with a crisp sugar topping CHOCOLATE MOUSSE 6.70 Chocolate mousse served with morello cherry compote with pistachio ice cream BREAD AND BUTTER PUDDING 6.70 Made with croissants and brioche served with toffee sauce and creme anglaise CRÊPES 6.50 Handmade crêpes with a choice of flavours choose from lemon, chocolate or toffee OR, why not go for the traditional? CRÊPE SUZETTE 7.90 CHEESE PLATTER A selection of cheeses served with crusty bread, salad, red onion chutney, grapes 3 Cheeses Cheeses 7.90 Honey truffle 1.90 ISLE OF ARRAN ICE CREAMS & SORBETS Mint chocchip, Scottish tablet, strawberry, vanilla, chocolate, raspberry sorbet, passion fruit & mango sorbet 1 scoop: scoops: scoops: 5.70 SUNDAY ROAST JOIN US SUNDAYS FOR OUR ROAST SCOTCH BEEF FILLET - SERVED ALL DAY Served with all the trimmings 16.95

4 APPETIZERS MENU CLASSIQUE SOUP OF THE DAY Please see our special board for the freshly prepared soup of the day 5.20 MARSEILLE STYLE FISH AND SHELLFISH SOUP A rich flavoursome fish soup with fresh seafood pieces and mussels accompanied with grated gruyère cheese, garlic croutons and saffron mayonnaise Starter 7.90 Main GRILLED SNAILS A dozen snails grilled in their shell with a garlic parsley and pernod butter SEAFOOD PLATTER to Share A selection of cured, smoked seafood, gherkins, garlic ciabatta, caperberries and aioli BAKED CAMEMBERT to Share Whole camembert baked until melting served with crispy pancetta, crusty baguette and red onion chutney ANTIPASTO to Share A selection of cured meats, pork rillete, grilled vegetables, baby mozzarella, stuffed peppers, gherkins and olives all accompanied with grilled ciabatta bread GOAT S CHEESE SALAD Grilled goat s cheese served with seasonal salad, roast beetroot, figs, poached pear, walnuts, dried cranberries and a wholegrain mustard and honey dressing 7.90 / SEAFOOD SALAD Smoked Scottish salmon, smoked mackerel and crayfish tails served with seasonal salad, orange segments, mozzarella, caper berries and a sun touched tomato dressing, accompanied with garlic ciabatta 7.90 / MOULES MARINERE Classic french way of steamed mussels in white wine, garlic, shallots, and chopped parsley 1/2 kilo kilo 13.90

5 CLASSIC STEAK CUTS All served with a choice of potato gratin or rustic chips, sautéed vegetables and sauce RUMP 250g Popular cut because of the flavour, best served pink RIBEYE 300g The fat of the eye makes the ribeye one of the most flavoursome cuts FILLET 280g The fillet steak is the prime cut, tender and full of flavour STEAKS FOR TWO CHATEAUBRIAND 500g Chateubriand is a taste sensation to share with family or a friend. It comes from the tenderloin fillet and just melts in your mouth with the most wonderful burst of flavour accompanied by your choice of two sauces SURF AND TURF Grilled tiger prawns 4.95 Baby scallops & crayfish Cafe de Paris butter 4.95 STEAKS COUNTRY OF ORIGIN: FARMED BY: DAYS DRY AGED ON THE BONE: BREED: SUPPLIER: 100% SCOTCH ABERDEEN & ANGUS FARMS DAYS GRASS FED BLACK ANGUS & LIMOUSIN (YORK S BUTCHER DUNDEE) KIDS MENU Please ask a member of staff for details 6.90 SIDES: Rustic chips with truffle salt or roast garlic aioli 3.95 Rocket and parmesan salad with balsamic reduction 3.95 Potato gratin topped with gruyére 2.95 French beans with garlic butter 2.95 Creamed spinach 3.95 Mixed salad 3.95 EXTRA SAUCES 1.90 Brandy & peppercorn Garlic butter Bearnaise Diane

Banquet Menus. Banqueting Menu A 28 per person. Roasted Tomato Soup, Basil Crisp (V) Ham Hock Terrine, Apple & Cider Chutney, Toasted Croute

Banquet Menus. Banqueting Menu A 28 per person. Roasted Tomato Soup, Basil Crisp (V) Ham Hock Terrine, Apple & Cider Chutney, Toasted Croute Banquet Menus Banqueting Menu A 28 per person Roasted Tomato Soup, Basil Crisp (V) Ham Hock Terrine, Apple & Cider Chutney, Toasted Croute Smoked Mackerel Pate, Yellow Chilli Jam, Rye Bread Roasted Chicken