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        Fa    Eve                                                               New Spring Lunch Menu available...Call to book your table!

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Lomond Hills Hotel


Dinner Menu




 Freshly Prepared Soup of the Day

Served with crusty bread and butter



A Fine Duck Liver and Orange Paté

With a red berry compote, dressed Rocket and Kenmore oatcakes

or Melba toast



Haggis Parcels

Delicate filo pastry filled with locally caught haggis

served with a creamy whisky sauce



A Cocktail of Galia Melon, Strawberries and Kiwi (V)

With a hint of Malibu served in a sugared glass



Mushroom Fricassée (V)

Wild mushrooms in fresh herb and garlic cream sauce presented on toasted brioche

with a crisp salad garnish



Black Pudding and Apple Salad

Grilled black pudding and sauté apples with rocket salad



Garlic Bread Topped With Cheddar Cheese (V)



Goat's Cheese and Beetroot Salad  (V)

Marinated beetroot with grilled goat’s cheese and rocket salad



Cullen Skink 

A creamy smoked Haddock and Potato soup from the North East of Scotland



Red Thai Marinated Roasted Belly Pork

Sliced succulent Belly Pork atop a sweet and sour dressed noodle salad,

drizzled with a spicy Thai sauce



Moules Marinière

Mussels in a classic creamy white wine sauce finished with parsley and served with crusty bread



Crusty Bread and Butter available

£1.00 per serving



Any special dietary requirements please discuss with the Waiting Staff

for suitable dishes available


Main Courses


Grilled Scottish Rib Eye Steak Garni (approx. 225g)



Grilled Scottish Fillet Steak Garni (approx. 225g)



Why not make it a surf and turf by adding Kking Prawns tossed in garlic,

chilli and parsley butter



Pepper Sauce



Buffalo Steak Diane

A twist on the traditional Steak Diane using Buffalo Rib Eye (straight from Puddledub Buffalo Farm in Fife) battened, spread with Dijon mustard and pan fried with banana shallots, oyster mushrooms, flambéed with brandy and finished with crème fraiche and a dash of Worcestershire sauce



Thyme and Mustard Pork

Griddled 8oz Entrecote Pork steak coated with a sticky thyme and wholegrain mustard glaze served with seasonal vegetablesand baby boiled potatoes



Steak and Stout Pie

Chunks of Prime Scottish Steak: Braised gently in their own juices

with Stout and capped with puff pastry, served with seasonal vegetables and French fried or baby boiled potatoes



Bothy Pie

Coarsely minced Scottish venison in a rich red wine gravy with a hint of juniper and bay leaf, topped with whole grain mustard mash with a sprinkling of smoked Applewood cheese



Scottish Venison Stroganoff

Prepared with Prime Venison Haunch and Oyster Mushrooms seasoned with Paprika,  finished with cornichons,

Brandy & crème fraiche, accompanied by Basmati Rice



Trio of Scottish Lamb Cutlets

Three griddled Scottish Lamb Cutlets atop a creamy sweet potato and garlic puree

with a rich red onion gravy, baby boiled potatoes and seasonal vegetables



Hot Smoked Scottish Salmon Fishcakes

Combined with fresh Dill and smoked Applewood cheese, served on a Rocket salad

with apple and horseradish crème fraiche and French fried potatoes



Fish Pie

Chunks of white fish, salmon, king prawns and monkfish in a creamy white wine sauce topped with a soft herb mash

(Please allow around 20minutes from ordering to prepare-worth the wait!)



Goujons of Local Lemon Sole

Supplied by our East Neuk Fish Monger, deep fried

in a special Japanese Panko crumb and served with our Remoulade sauce,

French fried potatoes and a crisp salad garnish


(Mushy peas are available £1.95)


Deep Fried Wholetail Scampi

Served with a crisp salad garnish, French fried potatoes and Tartar sauce



Hot Smoked Scottish Salmon, Sun Blushed Tomatoes and Dill Linguine

Finished with crème fraiche and served with a crispy side salad



Wild Mushroom Ravioli  (V)

Handmade ravioli pasta parcels bound in a creamy tarragon sauce

served with a crispy side salad and garlic bread



Amorini Pasta (V)

Bound with roasted garlic and sundried tomato sauce

accompanied with cheese topped garlic bread and a salad garnish



Mushroom and Sweet Pepper Stroganoff (V)

Accompanied by long grained rice and a crisp salad garnish



Creamy Asparagus, Broad Bean and Garlic Risotto   (V)

Topped with parmesan cheese and served with a salad garnish

and Cheesy garlic bread



Gressingham Duck

Oven roasted Gressingham Duck breast with a red wine, bramble and redcurrant

sweetened Jus, served with Dauphinoise potatoes



 Cajun Chicken

A succulent breast of Chicken in a Cajun style marinade

accompanied by a crisp salad garnish and French fried potatoes



Stuffed Chicken Breast

Supreme of Chicken filled with Isle of Mull cheddar wrapped in Crépinette resting on a pool of tomato and basil sauce served with baby boiled potatoes and seasonal vegetables



Ginger and Lime Butterfly Chicken

Zesty marinated butterfly chicken breast

served with baby boiled potatoes and seasonal vegetables



Goat’s Cheese and Pear Salad  (V)

Tossed salad leaves in a pear vinaigrette with crumbled goats cheese and toasted

pine kernel





Freshly Prepared Sweets


Raspberry Creme Brulee

Topped with caramelised sugar and with homemade shortbread


Sticky Toffee Pudding

Served with Cream or ice cream


Bread & Butter Pudding

Served with ice cream or cream


Lomond Hills Royale

Rich Chocolate ice-cream with maple syrup, chopped pecan nuts, piped with

whipped cream and drizzled with Tia Maria


Caribbean Calypso Sundae

Coconut and chocolate ice creams smothered with raspberry coulis and crushed pineapple, finished with whipped cream,

toasted coconut and chocolate flakes


Warm Chocolate Fudge Cake

Served with ice cream or cream


Apple Pie

Served with ice cream or cream


Various Fruit Sorbets


Selection of Ice Creams


All Sweets



Celtic Cheese Plate

A fine selection of Scottish cheeses served with either oatcakes or savoury biscuits