Course 1

• Isle of Mull Chilled Shrimp, Watermelon and Goats Cheese

  A round of marinated goats cheese and slices of watermelon, then topped with succulent shrimp dripping with heather honey and crisp frizzle lettuce. Finished with a balsamic vinegar splash. Fantastic flavour combination. (Gluten-free)

Course 2

• The True Scotch Egg

  A fresh chicken egg with our homemade banger sausage. Coated with fresh bread crumbs, then deep fried till golden brown. Served on a potato nest with our traditional HP brown sauce and Poacher’s Pickle.

Course 3

• Ardrossan Hot Smoked Finnan Haddock Dip

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

Course 4

• Ye Royal Beef Marrow Bone

  Our Royals love 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. Served with our grilled bread.

Course 5

• House Mixed Salad

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

Course 6

• Ye Auld Cullen Skink

  Lightly smoked haddock, potatoes and onions, finished with fresh cream. A flavour taste 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. (Gluten-free)

Course 7

• Campsie Glen Chicken

  Smoked bacon with moist chicken breast and Stilton blue cheese sauce. Absolutely amazing for flavour.

Course 8

• 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.

Course 9

• Braemar Braised Rabbit.

  A succulent hind leg, sweet and tender, lovingly braised in a rich broth. Served in a hearty white bean and bacon stew. Really love this dish. (Gluten-free.)

Course 10

• 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.

Course 11

• 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 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. Served with our Chef’s selection of potatoes and vegetables.

Course 12

• Trio of Desserts

  Millionaire shortbread, sticky toffee pudding and strawberry meringue. Please tell us if you have any allergies.