À La Carte Menu

Mains

Trio of Venison, Pheasant & Duck (GF)
Trio of venison, pheasant and duck served with creamed mash potato, asparagus and finished with a redcurrant jus
£19.95

Fillets of Sole (GF)
Fillets of sole stuffed with a spinach mousse served with dill crushed potatoes, wilted samphire and a tomato and caper salsa
£17.95

Herb Crusted Lamb Cutlets
Herb crusted lamb cutlets, dauphinoise potatoes, braised red cabbage and a mint and apricot sauce
£18.95

Chicken Supreme
Oven roasted chicken supreme, haggis bon bons, clapshot, green beans and finished with a whisky sauce
£17.95

Grilled Cajun Salmon
Grilled fillet of Cajun salmon served on a bed of stir-fried vegetables and rice noodles bound in a teriyaki sauce
£16.95

Roasted Red Pepper Tart
Roasted red pepper, beetroot and goats cheese tart served with a crisp salad and pesto dressing
£12.25

Wild Mushroom Linguini
Linguini coated in a wild mushroom, garlic and pea cream finished with grated parmesan
£10.50

Please note that all dishes are cooked to order from fresh ingredients and therefore can take longer to prepare.

Sweets

Toffee apple crumble tart topped with clotted cream ice cream – £7.25

Trio of Luca’s sorbet; raspberry, lime and passion fruit (GF) – £5.95

Gingerbread cheesecake, whipped cream and winter berry compote – £6.95

Continental cheese with savoury biscuits, celery, grapes and quince jelly (GF available) – £8.50

Freshly cut fruit platter with berries and natural yogurt (GF) – £5.25

Chocolate orange mousse with homemade shortbread – £6.50

We ask our guests to please communicate any dietary requirements that our kitchen team should be aware of at the time of booking with a notice of at least 24 hours. This is to make sure any special catering or changes to the menu due to dietary requirements can be guaranteed and provided.