Prologue
Roasted Sweet Red Pepper Soup
Four Pounds and Ninety Five Pence
Skilleted Lamb Sweetbreads on a Tattie Scone with a Peppercorn Sauce
Six Pounds and Twenty Five Pence
Smoked Haddock Rarebit
Seven Pounds and Seventy Five Pence
Chicken Caesar Salad with a Caesar Dressing Espuma
Six Pounds and Forty-Five Pence
A trio of Fish sat on Homemade Blinis (Scallop, Potted Shrimps and Salmon Mousse)
Eight Pounds and Seventy Five Pence
Pan Fried Wild Garlic, Morel and Pied Blue Mushrooms, Sun Blush Tomatoes and Chorizo
Seven Pounds and Ninety Five Pence
The Main Event
Edinvale Farm Scotch Aberdeen Angus Fillet Steak topped with Chicken Liver and Foie Gras Parfait and accompanied with a Madeira Jus and Truffle Shavings
Twenty Five Pounds and Ninety Five Pence
Grilled Halibut and Steamed Asparagus together with a Rich Hollandaise Sauce
Nineteen Pounds and Fifty Five Pence
Noisette of Lamb accompanied with a Cassoulet and a Light Stock Sauce
Twenty Two Pounds and Eighty Five Pence
Roasted Loin of Sika Deer with a Swede Puree and a Game Sauce
Twenty One Pounds and Seventy Five Pence
John Dory Fillets sat on Sea Spaghetti, complemented with Lobster Bisque
Twenty Two Pounds and Ninety Five Pence
Entrecote of Veal garnished with Peas a la Francaise
Twenty Pounds and Eighty Five Pence
Steamed Quail Breasts stuffed with Jock’s Black Pudding sat on Buttered Chiffonade of Cabbage
Eighteen Pounds and Ninety Five Pence
All main courses served with a Medley of Vegetables and the Chef’s choice of Potatoes
Finale
Choose from a Delicious Selection of Homemade Desserts narrated by The Chef
Six Pounds and Twenty Five Pence
Platter of Scottish Cheese and Biscuits
Seven Pounds and Fifty Pence
Encore
Cafetiere Coffee, Espresso, or Tea
Two Pounds and Ninety Five Pence
Cappuccino, Latte Macchiato
Three Pounds and Fifty Pence
Special Liqueur Coffee
From Five Pounds and Thirty Five Pence
We have a range of Cognacs, Ports and Liqueurs to accompany coffees
Special requests and dietary requirements
We are happy to cater for special dietary requirements, we always have a vegetarian option on the starters and we are happy to do vegetarian main courses with advance notice. We can also omit an item from a dish if you do not like it as everything is freshly prepared.
If there is anything special you would like for your next meal please let us know in advance and we will see what we can do.
Examples of this would be Crown of Lamb, Chateau Briand, Beef Wellington or Whole or Half Lobster, Dover Sole, Scallops or if it is just something you have not had in a long time. At least 48 hours notice required and we will give you a general price.
We can cater for parties of up to 20 people either from the A La Carte or design menus to suit your requirements, whether it is for a wedding, anniversary, birthday or a business get together.
Lloyd is a passionate and fastidious chef who has built up a good business relationship with the local suppliers. The quality of the local produce is excellent and the suppliers will do their utmost to source our requests and we are proud to have their produce on our menus.
All prices Inclusive of VAT. Reservations essential. There is no Service Charge Gratuities are at discretion of the customer. The menu changes on a monthly basis. Open to Non-Residents Mon to Sat from 6.30pm Last Orders 8.15pm. Tel. 01309 674304.
