Taste of Scotland Menu< Back to the Main Menu
12 courses for $140 per person
Not available on Friday, Saturday or Sunday.
Isle of Mull Chilled Shrimp, Watermelon and Goats Cheese
Rounds of watermelon with goat’s cheese, then topped with succulent shrimp dripping with heather honey, crisp frizzle lettuce and balsamic vinegar. Fantastic flavour combination. (Gluten-free)
The True Scotch Egg
A fresh 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.
Ardrossan Hot Smoked Finnan Haddock Dip
Wood-smoked haddock flakes in our warmed, savory, creamy cheese sauce, served with crisp toast. This is outstanding for flavour. Enjoy.
Ye Royal Beef Marrow Bone
Our Queen loves this, small in portion but big in flavour. Beef bone split in half then oven roasted. You need to get to the juicy marrow inside – think beef butter. Served with our crisp toast. The taste is amazing.
House Mixed Salad
Everything we have that is green, with the red and yellow peppers, pickled red onions and heirloom tomatoes. (Gluten-free)
Ye Auld Cullen Skink
Lightly smoked haddock, potatoes, onions and finished with fresh cream. A flavour taste as old as American history, from the first time the British came to America. but the Scottish made this first. The precursor to America’s clam chowder. (Gluten-free)
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 fantastic way to taste salmon with a twist. The salmon lover’s favorite. You will notice the difference on how the Scottish prepare salmon to bring out its taste.
Braemar 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, this is a great one to start with. You will love the taste and flavour. (Gluten-free.)
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.
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 favorite 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.
Trio of Desserts
Millionaire shortbread, sticky toffee pudding and strawberry meringue. Please tell us if you have any allergies.