STARTERS
Salmon fishcakes
Cock a leekie soup
Chunky sweet corn, haddock and potato soup
MAIN COURSES
Traditional haggis with chopped neeps and tatties
Loin of Venison
Served with new potatoes roasted with rosemary and a red currant gravy
Roasted Scottish hake wrapped in smoky bacon
Served with buttered new potatoes
Grilled rump steak
Served with whisky herb butter, chunky chips, mushrooms, onion rings and tomatoes
Vegetarian haggis with chopped neeps and tatties
DESSERTS
Cranachan
(Whisky cream topped with crushed oats and raspberries)
Cheese Plate, with Oatcake Biscuits
Ginger Cake, served with Whisky