Chefs Soup of the Day served with a Crusty Roll *
Traditional Cullen Skink served with Oatcakes *
Cocktail Prawns coated in a Marie Rose Sauce
& set on a Salad Jumble, served with
Brown Bread and Butter *
Fantail of melon served with Portsoy lemon Sorbet & fruit Coulis *
Deep Fried Crispy Potato Skins served with Garlic Mayonnaise *
Chefs Liver Parfait with Toast and Salad Garnish *
Haggis, Neeps & Tattie Stack served with Whisky Jus
Main Courses
Roast Supreme of Chicken served with Gravy & Oatmeal Stuffing *
Grilled Gammon Steak with Pineapple *
Steak & Guinness Pie
Prime cut Steak slowly cooked in rich Stout Gravy
and topped with a Golden Pastry Oval *
Deep fried fillets of Chicken served with a Salad Garnish,
and a choice of dips
Cajun, Tikka or Garlic Mayonnaise *
Goat’s Cheese with Aubergine, Courgette and
Roast Pepper Stack served with Basil Pesto and Balsamic Reduction (V) *
Pan Fried Duck Breast Served on a Caramelised Onion
And Plum Tart Accompanied with a Black Cherry Sauce
Fish Dishes
Locally caught seafood is something of a speciality,
All ,but scampi , are cooked from fresh and are supplied by
Messrs. J Smith of Sandend .
Haddock Monte-Carlo , locally caught Smoked Haddock topped with a Poached Egg and Pan Juices *
Haddock Mornay, Baked fresh local fillet of Haddock,
coated in a Rich Cheese Sauce *
Poached Darne of Salmon,
served with Champ Mash and Chive Beurre Blanc *
Breaded Whole-tail Scampi,
served with lemon wedge & Salad Garnish *
Seared Tuna Steak Resting on a Warm Mixed Bean Salad with Lemon & Garlic Vinaigrette *
Steamed Lemon Sole & Spinach Parcels,
served with a Lime & Coriander Butter *
Grilled Halibut Steak,
served with Buttered Savoy Cabbage
Steak Dishes
All steaks are prime Scotch Beef and
are supplied by award winning local butcher,
Stewarts of Portsoy
Prime Scotch 8oz Sirloin Steak,
served with Tomato, Fried Mushroom & Onion Rings *
Prime Scotch 8oz Fillet Steak,
served with Red Onion & Cherry Tomato Compote *
The following sauces are available to accompany your steak,
Pepper Sauce
(a creamy peppercorn sauce)
Diane Sauce
(Onion, Mushroom, Tomato, Cream, French Mustard and Brandy)
Salads
Roast Chicken Salad,
A roast chicken Supreme served with Chefs salad of the day *
Prawn & Melon Salad,
Succulent prawns topped with Marie Rose and Melon fan,
with Chefs salad of the day *
Cheese and Fruit Salad,
Scottish Cheddar served with Seasonal fruits,
with Chefs salad of the day
Desserts
Chocarocka Cream Pie, White and Dark Chocolate Mousse on a biscuit base,
topped with chocolate fudge and chocolate shavings.
Served with Cream or Ice Cream *
Chef’s Sticky Toffee Pudding, for the sweet toothed,
this rich sponge and scrumptious sauce is the perfect dessert.
Served with Cream or Ice Cream *
Lemon Brulee, A light Brulee topped with
Muscavado Sugar and finished under the Grill *
Banana Split, Halved Banana served with fruit cocktail pieces,
dairy cream, ice cream, wafer & dessert Syrup *
Strawberry & Clotted Cream flavour ice cream cake,
A biscuit base with layers of strawberry and clotted cream flavour ice cream,
marbled with juicy strawberry pieces and topped with a strawberry glaze