Sample Menu

First Course

White onion and thyme soup 5.95

Pan seared cod, shaved radish, wilted kale and apple batons with a butternut squash puree 8.25

Peppered Pastrami, charred asparagus, chicory, quails egg with a hollandaise sauce 7.95

Lanark Blue cheese and candied walnut salad, roast golden beets, with a beetroot puree 7.45

Pan seared Scallops, lemon curd, Glayva jelly, pickled broccoli with a carrot puree 8.95

Main Course

Pan seared salmon, with pomme dauphine, pancetta, charred shallots, and a wild garlic and samphire broth 17.95

Seared loin of lamb with roast nuts, buttered savoy cabbage, mange tout, peas and spring onion, sweet potato fondant, glazed cherry tomatoes and red wine jus 17.95

Pan seared pork loin, broccoli, plums, turnip fondants with a red wine jus 16.95

Wild mushroom risotto with truffle crème fraiche 15.95

Ribeye or Fillet steak, roast confit cherry tomatoes, flat cap mushrooms, hand cut chips with a pink peppercorn sauce 19.95/26.95

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