Course 1 (Choose One)

• Isle of Mull Chilled Shrimp, Watermelon and Goats Cheese.

  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. (Gluten-free)

• The True Scotch Egg

  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.

• Glasgow’s Garlic Mushrooms.

  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)

• Scotland’s Fat Bastard Belly of Pork.

  Succulent pork belly slices marinated for over 24 hours, then served with our sweet black cherry sauce and warmed enough to release the flavour’s. So tender and full of flavour. Git in ma belly.

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Course 2 (Choose One)

• Highlander’s Cock-a-Leekie Soup Bowl

  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)

• Yer Granny’s Green Pea & Ham Soup Bowl

  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)

• House Mixed Salad

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

• Dressing Options

  Stilton Blue Cheese, Heather Honey Mustard, Buttermilk Ranch or Balsamic

• Chieftain’s Caesar Salad

  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)

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Course 3 (Choose One)

• Campsie Glen Chicken

  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. I can say no more.

• Ben Nevis Chili and Honey Grilled Salmon.

  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.

• Young Bonnie Prince Charlie’s Beef Wellington

  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. 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.

• Dalkeith’s Pork Chop

  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 with a taste beyond your expectations.

• Dumfries Stuffed Red Pepper

  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.

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Course 4

• Trio of Desserts

  Millionaire Shortbread, Sticky Toffee Pudding and Strawberry Meringue.