Menu

Here are a selection of dishes from our dinner and a la carte menus. We also have a bar and bistro menu that you can enjoy either in 'The Place' or in 'Cafe 22' with a lighter selection of dishes.

You can see around our restaurant and other eating areas in the tour here.

Dinner Menu

Chefs Home Made Soup
with a crusty bread roll

Grilled Feta Cheese
Garnished with Black Olives on a bed of seasonal leaves

Prawn & Melon Combo
Graced with a Marie Rose Sauce

Basque Salad
Chicken & Peppers combined with a Piquant Dressing

...........................................
Iced Fruit Sorbet
...........................................

Seafood Pasta
in a Tomato & Dill Cream, Accompanied with Garlic Bread

Pan Fried Lambs Liver
with Bacon & Onions in a Natural Jus

Scottish Rib Eye Roast
Carved & and served with a Tarragon Jus

Mixed Vegetable Risotto
with a Continental Style Salad

...........................................
Chef’s Selection of Market Vegetables and Potatoes
...........................................

Strawberry & Kiwi Fruit Tart
With Fresh Cream Filling

Creamy Bread & Butter Pudding
Baked with Sultanas & Served with Cream

Trio of Dairy Ices
Served with Crisp Wafers

Presentation of Cheese & Biscuits
Served with a Salad Garnish

Freshly Brewed Tea or Coffee with Mints

...........................................
A Selection from our a la carte menu
...........................................
Starters
Broccoli and Almond Soup
Wth a crusty bread roll

Warm Salad of smoked chicken

Served on a bed on marche drizzled with a citrus and honey dressing

Portugese Style Sardines

Whole sardines grilled in butter on a bed of salsa sprinkled with parmesan

Feta salad with Mediterranean style dressing

Mains
Grilled Scotch Rib Eye steak
Scotch Rib Eye cooked to your liking in a classic chasseur sauce

Breast of Duck

Pan fried duck breast finished with an orange and cranberry sauce

Trio of Lamb Noisettes
Served on a minted mash accompanied with a natural Jus

Chicken with Haggis

Plump breast of Angus chicken on a bed of haggis in a sauce of double cream and onion

Poached Fillet of Salmon
In a suace of lime and coriander cream

Mushroom & Vegetable Stroganoff
Finished in a paprika cream with a timbale of rice

To Finish
Lemon Sorbet
Presented in a brandy snap basket with an orange syrup

Fresh Crepes
Served with cream and a compote of mixed berries

Rich Tart of White Chocolate Ice

Garnished with bananas and drizzled with a dark chocolate sauce

Cheese and Biscuits
Scottish mull of Kintyre and French Brie with a slice of celery and apple