This is our own recipe for traditional Scottish bangers made in house by our chefs. Oh yeah! Onions, brown gravy, mashed potatoes and bangers, what is not to like here! This truly is our family’s comfort food, it does not get any better than this. I am home now.

A succulent 16oz. boneless rib-eye steak makes for the most flavoursome steak ever, with the power of taste all over. Now you can taste the same, simply plain or with your choice of four sauces —buttery garlic sauce, creamy white mushroom sauce with black truffle oil, crushed black peppercorns or our amazing Stilton blue cheese special sauce. Wow. What more can I say about this steak other than outstanding.

So tender! Lamb as it was meant to be enjoyed. We cook it medium rare and serve it with vegetable couscous, sundried tomatoes, carrots and zucchini. Paired with a chimichurri sauce. You’ll come back for this! The best of lamb I have tasted in years, Enjoy our past.

Nice! Heather honey sweet, with a green chili bite. A wonderful way to taste salmon with a twist. The salmon lover’s favourite. Huge response of our customers loving this.

Smoked bacon with moist chicken breast and Stilton blue cheese sauce, absolutely amazing for flavour. Now you can taste the same with your choice of buttery garlic sauce or creamy white mushroom sauce with black truffle oil. At all the eleven restaurants I have had, the Stilton was the best seller.

A 16oz bone-in pork chop topped with a sweet brown mustard sauce, bacon, apple and brandy chutney. Wow. An amazing flavour for pork. It’s juicy and tender meat with a taste beyond your expectations. This I believe you will not find any better. Big seller on the menu.

A halved whole red pepper, stuffed with long-grain pan-fried rice with onion, celery, zucchini, carrot, cilantro and jalapeño. Then baked in the oven, topped with a cheddar cheese sauce. Sounds simple to cook, but it is not. However, it just tastes fantastic. Such a tasty dish.

High heat steamed to hold the delicate flavour in with fresh herbs. Served with lemon-infused butter. Simple, but the best for natural outstanding flavour. You will not be disappointed in either of these choices if you love the true taste of salmon. Perfect Scottish food at its best.

Agghhh! Best of the best venison. You will not be disappointed. Tender, sweet and moist. Little hint of herbs in the roasting with a light reduction sauce on a bed of parsnip puree. Not seen on any menu often but cooked with expertise. It’s just a fantastic dish, I cannot tell you more than the taste you will experience. Game hunters tell us this is the best venison they have tasted.

The absolute best of duck breast with Rabbie’s mustard, honey and rosemary marinade, then oven roasted, for it unleashes the flavours as you have never tasted before. We recommend this dish cooked medium rare. The Romans came to conquer, but the Scots fought well and held them back. Then the Romans built Hadrian’s Wall to keep the Scots from attacking them. The Roman Empire fell apart after this.

When it comes to fish, this one is often forgotten. Ruby Red Trout, they love our clean rivers, like salmon, but they stayed home. A boneless fillet of the trout, pan-fried with burnt lemon-herbed butter. You will not taste this trout in any other restaurant in the Fox Valley. Looks like a salmon fillet but has the beautiful taste of a river trout.

Boneless fillet of haddock. If you went to a ‘Scottish chippy,’ this is what you would get: real chips and real fish, as it is cooked in Scotland. Succulent fish in our beer batter with mushy peas and our house-made tartar sauce. I eat this weekly, reminds me of home.

Biggest scallops the divers can find. When cooked perfectly they are amazing, So buttery, tender, and tasty. Served with a silky parsnip puree, Dijon brown butter sauce, and crispy bacon.

For over 800 years of history, royalty controlled our everyday lives. When his lordship says “I would like some duck for dinner tonight,” the gamekeeper goes to the lord’s duck pond, selects one, then passes it to the kitchen for the cooks to prepare. It is made tender by the slow cooking in its own fat, with herbs and aromatics. Then it’s drizzled with a golden maple citrus glaze. Now the lord has his duck. This is how life was then. Everything was to please the lord of the manor and his family. This is a dish beyond fantastic for flavour and taste.

This is our best cut of beef from our local butcher, tender, juicy and cooked to your taste with a choice of plain or four amazing sauces. Our best seller is the one topped with a slice of melting Stilton blue cheese finished with our cream sauce. Next is our crushed black peppercorns with a little spice for those that like some heat. Then the buttery garlic one — well if you like garlic, then this is the one for you. Lastly our creamy white mushrooms with black truffle oil, beautiful in flavour. You have choices tonight. Enjoy each one for I am sure you will not be disappointed with the tenderness and flavour of each steak.

Slow braised diced lamb chunks, peas and carrots in an herb-infused gravy, topped with mashed potatoes. Oven baked 50-year-old recipe, so tasty. Granny took care in cooking this one. We have continued her memory with love. This is the real dish passed down from generations of Scottish mothers and grandmothers, and has won many awards in Scotland for originality and its authentic taste. Go Granny.

Chilean sea bass, although not from Scottland it is one of the best tasting bass in the ocean. Accompanied with a sweet coconut green chili broth with garlic wilted spinach.

You know Charlie, the rightful King of Scotland. When there was an allegiance with France and Scotland against the English, this was another of his favourite meals while in France. A tender fillet 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 tonight.