Our fine selected chicken livers blended with herbs, cream and our whisky. Then sealed with our clarified butter and a sweet orange marmalade on top. This is excellent for taste and flavour far beyond what you imagine. Served with crisp toast. (Gluten-free available.)

Our rounds of watermelon with goat's cheese, topped with succulent shrimp dripping with heather honey, crisp frizzle lettuce and balsamic vinegar. Fantastic flavour combination.

A soft large chicken egg with our homemade pork banger sausage. Coated with fresh breadcrumbs, then deep fried till golden brown. Served on a potato nest with our traditional HP brown sauce and Poacher's Pickle. The best you will ever taste.

White button mushrooms cooked with butter in a cream and garlic sauce, with a hint of black truffle oil, served with toasted garlic buttered baguette. Nay kissing tonight fur you got garlic breath. (Gluten-free available)

Succulent pork belly slices marinated for over 24 hours, then served with our sweet black cherry sauce and warmed enough to release the flavours. Git in ma belly.

Wood-smoked haddock flakes in our warmed, savory, creamy cheese sauce, served with crisp toast. This is outstanding for flavour. Enjoy.

For over two hundred years this has been served in Scotland. Leeks, onion, potatoes, fresh herbs, then slow-braised chicken with a sweet prune. (Gluten-free)

Creamed green peas in a ham bone stock finished with lean, sliced ham. Thick and tasty, amazing. Ask your father or Mother if they remember this soup. (Gluten-free, dairy-free)

Lightly smoked haddock, potatoes and onions, finished with fresh cream. A flavour as old as history, from the first time the British came to America. But the Scottish made this first. The precursor to America's clam chowder.

Everything we have that is green, with the red and yellow peppers, plus pickled red onion, and heirloom tomatoes. (Gluten-free) dressing choice.

Crisp Romaine lettuce with anchovies, shaved parmesan cheese and crushed bread points with our special Caesar dressing. Stunning in taste from the original recipe. Not Scottish but we loved this as the Romans left us with something tasty. (Gluten-free available)

A blend of crisp lettuces plus green beans, pickled red onions, cucumber and heirloom tomatoes, then added are dried cranberries, walnuts, mandarin orange and barnyard goats cheese crumbles. (Gluten-free.)

Smoked bacon with chicken breast and Stilton blue cheese sauce. At all the eleven restaurants I have had, every time I put this on the menu, it became the best seller.

Nice. Heather honey sweet, with a green chili bite. A wonderful way to taste salmon with a twist. The salmon lover's favourite. You will notice the difference on how the Scottish prepare salmon to bring out its taste.

You know Charlie, the rightful King of Scotland. When there was an allegiance with France and Scotland against the English, this was one of his favourite meals while in France. Tender filet steak cooked medium rare, with seasoned, sherry-soaked mushrooms encased with puff pastry. After baking, it is finished with a surrounding rich red wine sauce. Our Bonnie Prince loved this. Dine like our Scottish King.

A 16oz bone-in pork chop topped with a sweet brown mustard sauce and bacon apple and brandy chutney. Wow. An amazing flavour for pork, juicy and tender meat.

From the Lord's duck pond, it is tender, slowly cooked in its own fat, with herbs and aromatics, then drizzled with a golden maple citrus glaze. Does not get any better than this.

Served with a highland herb pudding and rich brown gravy.

Whole red pepper, stuffed with long-grain, pan-fried rice with onion, celery, zucchini, carrot, cilantro, and jalapeño. Then baked in the oven with our cheddar cheese sauce. Sounds simple to cook, but it is not. However, tastes fantastic.

This cut of lamb is full of flavour and when prepared correctly it is so tender! Lamb as it was meant to be enjoyed. We marinate it in herbs and wine then grilled to medium rare.  Sliced and served on top of a vegetable couscous, with sun-dried tomatoes, carrots, and zucchini. Paired with a mint lemon and herb sauce on top. You’ll come back for this! The best of lamb I have tasted in years, enjoy our past.

The black cod is from the deepest, coldest parts of the sea. It has a rich, buttery, and sweet flavour. This delicate, flakey fish is topped with a herb bread crumb and baked to perfection.  Accompanied by a tangy and sweet roasted red pepper sauce with tomatoes, garlic, and hazelnuts.

Millionaire Shortbread, Sticky Toffee Pudding and Strawberry Meringue.