Mother's Day Menu
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Sunday, May 8, 2022
$99 Adults (12 and up) $66 Children (11 and under)
Call 331-901-5224 to reserve your table today!
PLEASE NOTE our holiday deposit policy here.
COURSE 1 (select one)
Blantyre Chicken Liver Mousse
Our fine selected chicken livers, blended with herbs, cream and our whisky. Then sealed with our clarified butter and a sweet orange marmalade on top. This is excellent for taste and flavour, far beyond what you imagine! Served with crisp toast. (Gluten-free available.)
The True Scotch Egg
A large, soft 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. The best you will ever taste.
Isle of Mull Chilled Shrimp, Watermelon and Goats Cheese
Our rounds of watermelon with goats cheese, topped with succulent shrimp dripping with heather honey, crisp frizzle lettuce and balsamic vinegar. This will wow your taste buds!
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 flavours. Git in ma belly!
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 a toasted garlic buttered baguette. No kissing tonight fur ye got garlic breath! (Gluten-free available.)
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!
COURSE 2 (select 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 and Ham Soup (bowl)
Creamed green peas in a ham bone stock finished with lean, sliced ham. Thick and tasty, just amazing. Ask your father or mother if they remember this soup. (Gluten-free, dairy-free.)
Ye Auld Cullen Skink (bowl)
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.
House Mixed Salad
Everything we have that’s green with the red and yellow peppers, plus pickled red onion and heirloom tomatoes. Crisp, fresh and crunchy. (Gluten-free.)
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.)
Farmer’s Goats Cheese Salad
A blend of crisp lettuces plus green beans, pickled red onions, cucumber and heirloom tomatoes, then added are dried cranberries, walnuts, mandarin orange and barnyard goats cheese crumbles. (Gluten-free.)
COURSE 3 (select one)
All are served with roast potatoes, mashed potato, golden breaded potato croquettes, honey-buttered carrots, and fine green beans.
Campsie Glen Chicken
Smoked bacon with chicken breast and Stilton blue cheese sauce. At all the 11 restaurants I have had, every time I put this on the menu, it became the best seller. Absolutely delicious.
Ben Nevis Chili and Honey Grilled Salmon
The salmon lover’s favourite! Heather-honey sweet, with a green chili bite. A wonderful way to taste salmon with a twist. You will notice the difference on how the Scottish prepare salmon to bring out its taste. Nice!
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!
Queen Elizabeth’s Pork Chop
A 16oz bone-in pork chop topped with a sweet brown mustard sauce, and bacon apple and brandy chutney. An amazing flavour for pork – juicy and tender meat. Wow.
Manor House Duck
From the Lord’s duck pond, it is tender, slowly cooked in its own fat, with herbs and aromatics, then drizzled with a golden maple citrus glaze. Does not get any better than this!
Dumfries Stuffed Red Pepper
Whole red pepper stuffed with long-grain, pan-fried rice, with onion, celery, zucchini, carrot, cilantro and jalapeno. Then baked in the oven with our cheddar cheese sauce. Sounds simple to cook, but it is not. However, tastes fantastic!
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. Enjoy our past!
A Trio of Desserts
Millionaire Shortbread, Sticky Toffee Pudding and Strawberry Meringue (see descriptions for each).
Crunchy butter shortbread base, golden brown toffee and caramel, with a soft chocolate topping.
Ye Sticky Toffee Pudding
Moist date cake smothered in a buttery sweet toffee sauce with fresh custard.
Islay Strawberry Meringue
Meringue shells filled with a hint of Drambuie whisky, strawberries, fresh whipped cream and vanilla ice cream.