Starters

Soup of the day made with fresh market produce                                                

4.50

North Atlantic fish and shellfish soup with char grilled bread

5.25

Dolcelatte cheese, fresh fig and red chard salad with roasted garlic and parsley oil

5.50

Grilled asparagus, Chaume cheese and diced tomato with truffle salad

5.95

Cured Parma ham, melon and fresh fig platter with lemon and herb oil dressing 

5.95

Sliced buffalo mozzarella, tomato and avocado with chilli oil dressing 

5.75

Spanish style tapas of honeyed figs with ground coffee beans, spicy meat ball with salsa, pan fried chorizo with onion and smoked paprika, fried potatoes with chilli

5.95

Tower of haggis, neeps and tatties with creamy whisky sauce and air dried chips

5.25

Thinly sliced Italian meats with rocket salad, parmesan shavings and truffle oil

5.95

Warm salad of bacon, black pudding, chorizo sausage, mushroom and onion with soft poached egg

5.95

Seared duck salad with raspberries, orange segments, cherry tomato and pine nuts with a hazelnut oil dressing

 5.95

Homemade smoked haddock fish cake with spring onion, cherry tomato and sweet chilli salsa

5.95

Tempura battered tiger prawns with marinated cucumber and sweet chilli sauce

6.25

Smoked salmon with prawn cocktail in a filo basket and a wedge of fresh lemon

6.25

Seared king scallops on sweet corn puree with truffle dressing

6.50

 Main Courses

Linguini pasta with spinach, spring onions, garlic, cherry tomato, pine nuts, radicchio and basil topped with parmesan shavings

 8.95

Orecchiette pasta with red onions, garlic, basil, charmela paste and ricotta cheese

 8.95

Wild mushroom risotto with parmesan cheese and truffle oil    

11.50

Trio of fish done three ways ( Deep fried fish in batter with peas, Baked filo fish with Mediterranean vegetables and Teriyaki fish with sweet chilli egg noodles )

15.50

Seared fillet of sea bass on minted new potatoes with a lemon, basil and sundried tomato coulis garnished with grilled lemon

15.50

Pan fried fillets of lemon sole on a bed of baby spinach and pine nuts salad with fresh lime juice and balsamic vinegar

16.95

Spanish style Paella made with fresh market fish, chicken, prawns, mussels, chorizo, squid rings, peas, mixed peppers, saffron and fresh chopped herbs

15.75

Pan fried diver caught king scallops in a cheese sauce served in a shell with duchesse potato and side salad with hazelnut oil and balsamic dressing

16.95

Char grilled Poussin on fried potatoes with cherry tomato, red onion and lime salad

14.50

Oven baked cornfed chicken stuffed with haggis on clapshot potatoes with a whisky cream

13.95

Seared duck breast with gratinated dauphinoise potatoes and a sloe gin and blueberry reduction

15.50

Pan fried calves liver and crispy bacon on spring onion mash with onion and red wine jus

13.50

Confit of lamb shank on rosemary mash with wild mushroom sauce

15.95

Rare grilled ostrich fillet on roasted red pepper and potato with port jus and mushroom duxele

16.95

Char grilled medallion of beef on Lyonnais potatoes with tomato and mozzarella salad and "Cafe du Paris" butter

15.95

10oz Char-grilled sirloin steak with tomato, mushrooms and French fries

17.50

8oz Char-grilled fillet steak with tomato, mushrooms and French fries

18.95

 Side Orders

Diane sauce 1.95

Pommes Frittes 2.50    

Rocket salad 2.95

Pepper sauce 1.95

New Potatoes 2.25    

Mixed salad 2.50

Madeira Sauce 1.95

MashedPotatoes 2.25    

Green Salad 2.50

Sauteed Spinach 2.50    

Green Beans2.50

Garlic Ciabatta 2.50

Mixed Vegetable2.50    

Mange Tout   2.50

Garlic Flat Bread 2.50