Cock-a-Leekie Soup

Cream of Broccoli with Stilton Soup

Cream of Fennel and Mushroom Soup

Norwegian Prawns bound in Marie Rose Sauce

Chilled Cocktail of Mango, Sweet Melon and Fromage Frais
Flavoured with Fresh Passion Fruit & ribboned with Maple Syrup

Venison Pate en Croute
Served with a Madeira and Cranberry Sauce

Croquetes of Brie and Stuffed Mushrooms
Deep fried and served with a Salad Garnish and Orange & Apricot Chutney

Fillet of Scottish Smoked Salmon (£3.00 supplement)

Home-made Angus Beef Steak Pie
Served with Fresh Vegetables and Chipped or Boiled Potatoes

Breast of Chicken marinated in Yoghurt & Indian Spices
Coated with a Peach & Almond Sauce and served on a Bed of Rice with a Side Salad

Baked Lemon Sole stuffed with Cream Cheese & Chive Pate
Served with Buttered Potatoes and Fresh Vegetables

Fillet of Scottish Salmon
Coated with Hollandaise Sauce and served with Fresh Vegetables and Buttered Potatoes

Escallop of Pork filled with Peaches, Herbs & Chestnuts coated with Breadcrumbs
Then fried and served with a Tarragon flavoured Cream, Cider & Mushroom Sauce

Deep Fried Breaded Scampi
with Tartar Sauce served with Chipped Potatoes and a Side Salad

Royal Indian Lamb
Served with Spicy Cauliflower & Potato and a Side Salad

A combination of Fresh Vegetables, Nuts & Cheese, baked in a Filo Pastry Parcel
Coated in a Butter & Lemon Sauce served with a Side Salad and Buttered Potatoes

Roast Rack of Lamb
Served with a Madeira, Rosemary & Red Currant Jelly Sauce (£6.00 supplement)

Entrecote Steak Garni
(£6.00 supplement)