Sunday 5^th September

Roast squash soup with courgette crisps 4.95

Seared sea bass with Caesar salad, quail egg and avocado 7.10

Quail and duck liver ravioli on roasted onions with shallot and tomato jus 6.10

Thai marinated beef carpaccio with noodle salad and wasabi 6.95

A plate of Loch Fyne smoked salmon with fennel, radish, pear and goat cheese dressing 8.10

Local cockle, mussel and shrimp chowder with anchovy straws 5.95

Garlic smoked ballotine of chicken with satsuma, cucumber and pepper salad 5.95

Pavé of brie with port roasted fig and plum puree 5.50

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Roast sirloin of beef with Yorkshire pudding and horseradish cream 10.95

Honey slow roast shoulder of pork with Dawn’s cinnamon glazed apple and sage stuffing 9.95

Roast chicken breast with creamed leeks and chicken gravy 9.95

Confit local venison leg with spinach, goats cheese ravioli and caramelised fig 12.95

Cherry tomato tartan with red wine syrup, mixed leaf and basil sauce 11.95

Sauté scallops with mint, mushy peas, tempura of tiger prawns and parmesan 17.50

Grilled sole with herb, parmesan crust and gremoulata 16.95

All main courses are served with vegetables

There will be a £3.00 surcharge for any bar meal ordered in the restaurant

Taxis: Please ensure you order your return journey well in advance

Puddings