Main Courses
AYRSHIRE LAMB
Roast Saddle of Lamb with Haggis & Highland Herbs
Baked Leg of Lamb with Tarragon & Garlic
Fillet of Lamb with a Rosemary Crust & Gratin Dauphinoies
Braised Lamb Shank & Puy Lentils
Trio of Grilled Lamb Cutlet with Hint of Butter
Haggis, Neeps and Tatties with Glayva & Arran Mustard Sauce
ABERDEEN ANGUS
Roast Rib of Angus with Yorkshire Pudding
Fillet of Beef Wellington with Perigourdine Sauce
Medallions of Beef with Wild Mushrooms & Glazed Shallots
Grilled Sirloin Steaks with Café de Paris Butter
BORDERS PORK
Roast Loin of Borders Pork with Calvados & Apple Sauce
Fillet of Ayrshire Pork with Sesame Oil & Chinese Herbs
Grilled Borders Pork Cutlet with Plaggolet Beans
Baked Honey Roast Ham with Parsley & Pineapple Sauce
VENISON
Medallion of Venison with Creamed Parsnips & Juniper Berries
Haunch of Venison with Forest Mushrooms & Madeira Sauce
POULTRY
Supreme of Chicken with Wild Mushrooms & Tarragon
Supreme of Chicken with Basil & Dried Tomatoes
Supreme of Guinea Fowl with Prunes & Aramagnac
Supreme of Guinea Fowl with Black Pudding & Apple
Supreme of Duck with Pickled Walnut & Ginger
Supreme of Duck with Citrus Fruits & Glayva Sauce
Game Birds Available when in Season (August/February)