Chef's Soup of the day

Breast of Quail set on bed of Mash served with a rich Onion Gravy

Fresh Asparagus Spears served warm with Lemon Hollandaise topped with Parmesan Shavings

Sautee of King Scallops and Spanish Black Pudding served with an Orange Butter Sauce

Highland Game Terrine served with an Onion and Sauternes Chutney

Filo Pastry Pacrcel filled with Haggis set on creamed

Succulent medallions of Angus Beef Fillet topped with crumbed Stilton and a rich Red Wine Sauce

Sliced Breast of Duck served with a Rhubarb and fresh Ginger Sauce

T Bone of Veal served with a Lemon and Caper Butter

Pan seared Fillet of Seabass served with a Soya and Spring Onion Glaze

Breast of Pheasant wrapped in Ayrshire Bacon served with a White Onion Cream Sauce

Aubergine Slipper filled with Sundried Tomatoes and Mozzarella cordoned with a light Cheese Sauce

Dessert of the House

Cheeseboard Selection

• £2.95 supplement