2-courses £29.95 3-courses£34.95

With our compliments; hummus and salsa, seeded crackers, olive oil, Morag’s fresh bread

(If you have allergies please ask server for advice about which allergens your dishes contain)

  • Starters

SEAFOOD starters

  • Steamed mussels, Thai coconut, lemongrass and coriander broth
  • Crab baked with cheddar and mustard, baby salad leaves
  • Bouillabaisse ;rich seafood and tomato soup with garlic croutons
  • Half lobster grilled tarragon cream cheese, or lobster and mango salad (£5 suppl)
  • Grilled scallops, roast peppers, lime butter, steamed asparagus
  • 3way salmon;citrus cured, rillettes, fritters, melba toast, hollandaise sauce
  • Smoked haddock soufflé , baby salad leaves
  • Spiced prawns, coconut curry, coriander, popadums
  • 6 Oysters; 3 kilpatrick(bacon,Tabasco) 3 rockerfeller(spinach cream)£3 suppl


  • Thai sweet potato cakes, sweetcorn salsa, salad
  • Roast fig,goats cheese, pinenuts,carrot chutney, salad,balsamic dressing
  • Gazpacho; roast vegetable, tomato and basil soup, served hot or iced
  • Steamed asparagus, crispy poached egg, Italian cheese shavings, hollandaise
  • Caramelised red onion and gruyere tart with crisp salad

MEAT starters

  • Roast Quail, caramelized pecan, quails egg, apple crisp, salad
  • Roast pork belly, rice noodles, pak-choi, pineapple salsa toasted sesame seeds
  • Seared beef , blackpudding , roast beetroot salad, horseradish dressing
  • Main Courses

 MAIN COURSES-served with steamed vegetables,mustard leek

mash and baby potaoes baked with cream and nutmeg

Seafood maincourses(may contain bones)

  • Grilled seafood platter; mussels with tomato, oysters herb butter, garlic prawn, crevettes,seared scallops, half lobster thermidor  (£12.50 suppl)
  • Crab trio; coconut curried crab, Maryland crab cake, creamy crab risotto, crisp salad
  • Crispy Pollack in pakora batter, pea puree fat chips
  • 3-way prawns,whole langoustines, king prawn skewer ,prawn and sweetcorn fritter, saffron
  • Seared salmon laksa, pakchoi, noodles, coconut, coriander, chilli, lemongrass
  • Baked hake fillet, spinach , grilled cheese glaze, asparagus risotto
  • Seabass fillets,chorizo, roasted mediterranean vegetables,tomato sauce
  • Pan fried lemon sole with prawns in garlic and herb butter

Meat maincoures ( game may contain lead shot)

  • 8 hour slow roast lamb, pink roast lamb chump, red onion marmalade, potato rosti
  • Spanish ox cheek , roast vegetables , chorizo, peppers, bread dumplings
  • Poachers pie,goose, rabbit fillet, venison, apple brandy sauce, haggis fritters, carrot puree.
  • Pork tasting plate; crispy schnitzel , roast belly, black pudding fritter, apple and quince sauce
  • Pan fried beef fillet(8oz) ,Bearnaise sauce,field mushroom in herb butter,(£6 suppl)
  • Game trio; pan fried duck, venison and roast quail, cherry ginger sauce,

VEGETARIAN main courses

  • Greek mezzie; spinach pie, halloummi, kizartma,pitta, hummus, egg baked wit spiced tomato
  • Italian antipasti;aubergine parmigano,wild mushroom risstoto, roast vegetable  gnocchi
  • Vegetable thali; vegetable curry, lemon rice, lentil dhal, riatta, spinach paneer, popadums,
  • Scottish taster; wild mushroom & nut roast encroute, veg haggis,barley risotto, carrot puree
  • Mexican platter, avocado and bean potato skins, quesadilla, roast veg coriander rice, 
  • And For Pudding


  • Strawberry meringue guddle, raspberry sauce,
  • White chocolate Drambuie fondue,fresh berries
  • Pear tart tatin, gooseberry and geranium ice-cream.
  • Sticky apple, carrot and date pudding , toffee sauce and toffee apple icecream
  • Black forest chocolate torte, cherry sauce, soured cream
  • Lemon meringue alaska; lemon sponge lemoncurd ice cream, fluffy meringue
  • Croissant bread and butter pudding , raspberry,white chocolate
  • Baked coconut and lime cheesecake, coconut icecream
  • Chocolate cup ,mango and raspberry sorbets, fresh fruits
  • Pink pavlova, rhubarb and ginger, Crabbie green ginger icecream
  • Oaty apricot, apple and cardamom crumble with custard
  • Trio of mini brullees; vanilla, Tia-Maria , and caramel,
  • Chocolate lovers; chocolate crème brullee, salt caramel chocolate cup,  chocolate fondant,
  • Selection of cheese and biscuits from the Devenick dairy; served with homemade rhubarb chutney   (please ask for list)
  • Peanut butter, banoffee flan, chocolate fudge ice cream, cream
  • Crannachan Pannacotta ,raspberry, lavender honey, toasted oats.