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

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      Dinner Menu




 Freshly Prepared Soup of the Day

Served with crusty bread


A Fine Duck Liver and Orange Paté

With a red berry compote, served with dressed Rocket and Kenmore oatcakes

or Melba toast


Haggis, Neeps and Tatties

Traditional Scottish Fayre, also available as a main course


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

With a hint of Malibu served in a sugared glass


A Medley of Mushrooms (V)

In a creamy fresh herb and garlic sauce presented in a puff pastry casing

with a crisp salad garnish


Red Thai Marinated Roasted Belly Pork

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

drizzled with a spicy Thai sauce


Garlic Bread Topped With Cheddar Cheese  (V)


Inverlochy Vintage Smoked Salmon with Scottish Smoked Trout Fillet

On a dressed rocket salad with dill mayonnaise


Asian Style Crab Cakes

 Crispy Panko crumbed crab cakes served with a Caper berry and Wasabi mayonnaise and dressed Rocket


Cullen Skink 

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


Rope Cultured Mussels in a Mediterranean Tomato Sauce

With a hint of chilli and sliced Chorizo sausage


Crusty Bread and Butter available

£1.00 per serving


Main Courses


Grilled Scottish Rib Eye Steak Garni (approx 225g)


Surf and Turf

8oz Rib Eye Steak topped with large Prawns tossed in garlic, chilli and parsley butter, served with onion rings, mushrooms and French fried potatoes


Grilled Scottish Fillet Steak Garni (approx 225g)


Pepper Sauce


Buffalo Steak Diane

A twist on the traditional Steak Diane using Buffalo Ribeye battered, 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


Double Loin Pork Chop

A 10oz Double Loin Pork Chop, griddled and glazed with wholegrain mustard and

honey, topped with apple rings and served with tomato, mushrooms, onion rings and French fries


Steak, Stout & Oyster Pie

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

with Stout & West Coast Oysters, capped with puff pastry

(This wholesome pie is available without the Oysters)


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 & Oyster Mushrooms, seasoned with Paprika & finished with cornichons,

Brandy & crème fraiche, accompanied by Basmati Rice


A Trio of Scottish Lamb Cutlets

Three griddled Scottish Lamb Cutlets atop a creamy sweet potato and garlic puree with a rich red onion gravy


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


Roasted Cod Loin

Local Cod Loin with Dill and lemon butter wrapped with Parma ham, oven roasted

and served on a pool of Tomato, Garlic and Basil sauce


Monkfish Tail and King Prawn Thermador

A traditional thermador with Dijon mustard, shallots, white wine and

Gruyere cheese with local monkfish and king prawns,

gratinated with Parmesan, served with Basmati rice


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


Deep Fried Wholetail Scampi

Served with a crisp salad garnish, French Fries & Tartare Sauce


Hot Smoked Scottish Salmon, Sun blushed Tomatoes & Dill Linguine

Finished with crème fraiche & served with a small side salad


Linguine with assorted Mushrooms  (V)

Served in a creamy lemon & tarragon sauce gratinated with parmesan


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


Roast Vegetable & Wensleydale Bake  (V)

A combination of roasted red onion, parsnip, butternut squash, carrot & potato wedges in a rich Wensleydale cheese sauce

topped with Paprika cheese crumb,accompanied by a crisp salad & French fried potatoes


Creamy Asparagus, Broad bean & Garlic Risotto   (V)

Topped with parmesan cheese and served with a salad garnish and

cheesy garlic bread


Gressingham Duck Breast

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

sweetened Jus served with Dauphinoise potato


Supreme of Chicken filled with a Tarragon Mousse

Chicken fillet with a creamy Tarragon mousse, topped with a white wine veloute

and garnished with a puff pastry crescent


 Cajun Chicken Breast

A succulent breast of Chicken in a Cajun style marinade

Accompanied by a crisp salad & French Fried Potatoes


Cold Meat Platter

Served with creamy coleslaw & a seasonal salad and baby boiled potatoes


Poached Salmon Platter

Served with creamy coleslaw & a seasonal salad and baby boiled potatoes



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