STUFFED CHICKEN
Breast of chicken stuffed with Portlethen haggis, served oven-baked, with a liqueur whisky and cream sauce |
£10.90 |
TOURNEDOS OF BEEF Chargrilled Angus beef fillet with potato and carrot rosti and blue cheese sauce |
£14.50 |
TRIO OF LAMB CUTLETS Chargrilled lamb cutlets served on a saute of Mediterranean vegetables with sun dried tomato derssing |
£11.90 |
SUPREME OF PHEASANT Pan-fried breast of pheasant with braised red cabbage and redcurrant orange jus |
£12.90 |
HONEY ROAST LOIN OF PORK Loin of pork with glazed apple, black pudding and cream and brandy sauce |
£11.90 |
RIB EYE STEAK Chargrilled rib eye steak with smoked bacon and roast onion mash |
£14.50 |
CHICKEN OLIVES Supreme breast of chicken filled with skirlie served in a root vegetable and red wine jus |
£10.90 |