Dinner Menu
Amuse Bouche
Chef's Pre-Appetiser
Starters
Melange of Melon with Mango,
£4.95
Cantaloupe, Honeydew and Galia Melon served with Mint Syrup and a
Berry Sorbet
Chicken Liver Terrine,
£5.95
With Artichoke, Green Beans and Tomato Salad with Herb Oil and
Toasted Brioche
Western House Soup of the Day £3.95
Trio of Seafood,
£6.95
Smoked Burns House Salmon with Lemon Cream and Caviar, Seared
Scallops on a Leek Cream, Roast Smoked Salmon Cake with Sweet
Cucumber Dressing
Cullen Skink, £4.95
Traditional Scottish Fish Soup with Smoked Haddock, Potato and
Leek
Langoustine Risotto,
£6.95
With Parmesan Galette
Ravioli of Woodland Mushrooms,
£4.95
On a Tomato Gazpacho
Above as a Main Course
£8.95
Served with Vegetable Ratatouille and Salad Leaves with Herb
Dressing
Tomato Tart with Courgettes Flavoured with
Thyme, £4.95
Glazed with Parmesan Cheese served with a Rocket Salad with
Herb Oil
Above as a Main Course
£8.95
Served with Vegetable Ratatouille and Sauted Potatoes with
Shallots
Meat, Poultry and Fish
Supreme of Pheasant, £12.95
With a Woodland Mushroom and Red Pepper
Mousse wrapped in Proscuitto Ham
On a Port Wine Jus, Sweetened Red Cabbage, Broccoli Florettes and
Dauphenoise Potatoes
Roasted Halibut, £16.95
Served with a Mussel, Chilli and Tomato
Coulis,
Rosti Potatoes with Herbs and Florettes of Broccoli with Tomato
Concasse
Rack of Lamb with a Brioche and Herb Crust,
£13.75
Served with Sugar Snap Peas and Onion
Confit, Carrots and Fondant Potatoes
Whole Lemon Sole, £14.95
Served with Caper Butter, Saute Potatoes
and Sugar Snaps
Loin of Venison, £15.95
With a Compote of Beetroot, Root
Vegetables, Roast Potatoes and Red Wine Jus
Corn Fed Chicken Roasted with Sage, £12.75
With a Casserole of Three Beans, Sweetened
Shallots, Brussel Sprouts,
Fondant Potato and Red Onion Chutney
Langoustines, Mussels and Scallops, £15.50
In a Leek Cream with Buttered Asparagus
and Creamed Potatoes with Chives
Prime Sirloin of Scottish Beef, £15.95
With Mushrooms, Vine Tomatoes, Caramelised
Onions, Chipped Potatoes and Sauce Bernaise
Prime Fillet of Scottish Beef, £17.50
With a Madera and Thyme Jus, Roasted
Parsnips,
Creamed Savoy Cabbage, Carrots and Celeriac Dauphenoise
Puddings & Desserts
As lunch Menu with following additions
Chocolate Fondant, £5.50
With Tuille Biscuit and White Chocolate Ice
Cream
Beignet with Sweet Pineapple, Pear and Apple,
£5.50
Served with Maple Syrup and Mince Meat Ice Cream
Coffee and Fine Sweets
If you have any special dietary
requirements, please inform our staff and the Chef
Will be pleased to advise of
alternatives to suit your palate