SAMPLE EVENING MENU(Changes
regularly
!)
STARTERS
Celeriac and honey soup (v) - £4.50
Guinea fowl terrine with rowanberry jelly - £6.00
Potted crayfish served with granary toast - £6.50
Courgette, caramelised red onion and blue cheese tart with apple & walnut
salad (v) - £5.50
MAIN COURSES
Spiced pork belly with puy lentils, braised red cabbage, roasted shallots and
red wine sauce - £15.95
Pan-fried salmon fillet with basil pesto, roasted fennel, green beans & crushed
Roosevelt potatoes - £16.95
Crespelle - Home-made savoury pancakes filled with ricotta and spinach,
covered with tomato and béchamel sauces, topped with Fontina cheese
and oven-baked, served with rocket salad pine nut salad (v) - £14.50
9oz Ribeye of Perthshire beef, served with choice of home-made chips or
potatoes, accompanied with Café de Paris butter and green beans - £17.95
Venison stew with parsley dumplings - £16.95
DESSERTS
Ginger crème brulée with crunchy almond biscuits- £4.95
Warm chocolate fondant with vanilla ice-cream - £4.95
Warm banana bread with dark chocolate ice-cream and caramelised
banana - £4.95
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