Aberfeldy Traditional Bangers and Mash

This is our own recipe for traditional Scottish bangers made 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. We may be sold out. It does not get any better than this for comfort! I am home now.

Dumfries Stuffed Red Pepper

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. Our chefs can change the ingredients to your requirements. This is how true restaurants who make fresh food can adapt to your specific expectations. Such a tasty dish. Select one potato side and one vegetable side from our choices listed.

Musselburgh’s Fish and Chips

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.

Campsie Glen Chicken

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. Select one potato side and one vegetable side from our choices listed.

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. You will not find any better. Big seller on the menu. Select one potato side and one vegetable side from our choices listed.

Loch Lomond Pan-Fried Rainbow Trout

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. Select one potato side and one vegetable side from our choices listed.

Traditional Shepherd’s Pie

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. Select one vegetable side from our choices listed.

The Gillie’s Salmon Two Ways

We, the Scottish, know how salmon should be cooked. We worship this seagoing fish 
that sacrifices its life as it returns to the river where it was born for the next generation.

No. 1: 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. Huge response of our customers loving this! Select one potato side and one vegetable side from our choices listed.

No. 2: Edinburgh’s Steamed Salmon

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. Select one potato side and one vegetable side from our choices listed. You will not be disappointed in either of these choices if you love the true taste of salmon. Perfect Scottish fare at its best.

Hadrian’s Wall Roasted Duck Breast

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. Select one potato side and one vegetable side from our choices listed.

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. A 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. Select one potato side and one vegetable side from our choices listed.

Ayrshires Braised Lamb Shank

A Scottish lamb dish for our Kings and Queens. This form of braising goes back to when only a few ingredients were available. Carrots, onions and leeks, with wild herbs for taste, plus lots of time as it slowly braises to fall off the bone. Enjoy our past – 800 plus years of simple cooking. Select one potato side and one vegetable side from our choices listed.

Gleneagles' Loin of Venison

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. You decide. Select one potato side and one vegetable side from our choices listed.

Perthshire's Pleasant Peasants Pheasant

The best of game birds. Amazing in flavour for those that like this note, as we have mellowed it out by marinating it in sweet fruits and herbs overnight. Now it tastes like a savoury, smooth, sweet, moist succulent surprise, an excellent choice for the taste of something different you will rarely see on any menu. A unique dish. Select one potato side and one vegetable side from our choices listed.

Breamar Braised Rabbit

Succulent hind legs, sweet and tender, lovingly braised in a rich broth. Served in a hearty white bean and bacon stew. Really love this dish. If you have never tried rabbit before then this is a great one to start with. You will love the taste and flavour, it will be so different from what you have ever imagined. Exceedingly rare to be seen on any menu. Select one potato side and one vegetable side from our choices listed.

The Manor House Duck

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. Tomorrow he wants squab. This is a dish beyond fantastic for flavour and taste. Select one potato side and one vegetable side from our choices listed.

Ardmore Rib-Eye Steak Selection

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. Select one potato side and one vegetable side from our choices listed.

The Top of the Show, our 10oz Fillet Steak Selection

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. Select one potato side and one vegetable side from our choices listed.

Please note — we are only going to make 15 portions or less of each potato and each vegetable fresh daily, so we may run out of your choice. We apologize in advance.