| STARTERS (v)=vegetarian
(gf)=gluten free |
|
|
| Butternut squash soup with home-made focaccia
(v) |
£4.10 |
|
| Potted freshwater crayfish with toasted home-made
granary bread |
£6.10 |
|
| Pear & blue cheese salad (with radicchio, caramelised
pear, toasted pecan nuts, Blue Monday cheese, red grape syrup)
(v)(gf) |
£5.50 |
|
| Duck liver pâté with spiced plum chutney, toasted home-made
brioche |
£6.00 |
|
| Beetroot & chive risotto (v) |
£5.75 |
|
| Perthshire hare rillettes with pickled vegetables and
crostini |
£6.00 |
|
MAIN
COURSES
|
|
| Chargrilled 7oz Scotch beef skirt steak,
home-made chips, slow-roasted vine tomato & grilled
Portobelo mushroom (gf) :- Café de
Paris/ Red Wine sauce :- ( supplement £2.50) |
£10-.50
|
|
| Smoked haddock & Tobermory cheddar cheese
tart served with baby spinach, buttered baby potatoes |
£11.50 |
|
| Braised Ayrshire pork cheeks, grain mustard
mashed potato, red cabbage, caramelised apple |
£12.50 |
|
| Orecchiette pasta with broccoli, roasted fennel,
chilli flakes, parmesan shavings (v) |
£10.50 |
|
| Shetland plaice fillets with crushed potatoes,
braised leeks, saffron sauce (gf) |
£11.50 |
|
| Perthshire venison casserole with thyme roasted
potatoes |
£13.50 |
|
| Courgette & basil arancini with chargrilled
peppers, rocket leaves, balsamic reduction (v) |
£10.25 |
|
