Dinner- February and March 2012
6-10pm Tuesday - Sunday

Starters

Soup of the day (v)
Served with home made bread. £4.50

Ham hock terrine
With a cucumber dill salad and walnut bread. £ 6.00

Oak smoked salmon
With lemon and caper vinaigrette. £5.50

Hibernator beer braised oxtail
With smoked bacon and root vegetables. £6.50

Spiced pear salad with red wine vinaigrette (v)
And a Morangie brie toastie. £5.50

Soused fillet of mackerel*
With hertiage potato salad. £5.00

Mains

Homemade ravioli (v)
Stuffed with goats cheese and walnuts, with basil pesto and roasted
chestnuts. £11

8oz Borders boar burger
Served bun-less with triple cooked chips & boar jus. £11
Add Artisan Scottish brie, cheddar, or bacon. £1 extra each.

Confit duck legs
Braised red cabbage, potato croquettes and orange jus. £16.00

Char grilled 30 day aged Borders Aberdeen Angus Ribeye
Served with triple cooked chips, garlic herb butter and salad leaves.£19.50

Fillet of haddock*
With beetroot and potatoes poached in a balsamic butter sauce. £16.50

Please advise your server if you have any dietary requirements as we may be able to amend dishes to suit your needs,
further vegan or vegetarian options may be available please ask your server.

Sides

Home made bread with butter. (v) £1.50
Triple cooked chips with rosemary salt. £2.50 (v)
Steamed seasonal vegetables. £2.50 (v)
Salad of mixed leaves tomato and cucumber. (ve) £2.50
Mashed potatoes. £2.50 (v)

*All the fish we serve is sustainable and on the MSC ‘Fish to eat’ list.
10% service charge is applied to tables of 6 & over. All gratuties go directly to staff.
Please be aware that all dishes may contain nuts. Please inform a member of staff if you have any allergies.Kids portions available.
 

Dinner
6-10pm Tuesday - Sunday
January/ February 2012

Starters

Soup of the day (v)
Served with home made bread. £4.50

Salad of roasted pumpkin (ve)
With balsamic dressing and walnuts. £5.00

Ham hock terrine
With a cucumber dill salad and homemade
honey and walnut bread. £ 6.00

Smoked salmon
With lemon and caper vinaigrette. £5.50

Steamed mussels
With garlic and cream. £6.50

Mains

Homemade ravioli (v)
Stuffed with goats cheese and walnuts, with basil pesto and roasted
chestnuts. £12

8oz Wild boar burger
Served bun-less with triple cooked chips & boar jus. £11
* Add Howgate brie, Mull of Kintyre cheddar, or home cured bacon.
£1 extra each.

Duck breast
With potato croquettes, kale and a light orange sauce. £18.00

Char grilled 30 day aged Borders Aberdeen Angus Ribeye
Served with triple cooked chips, garlic herb butter and salad leaves.£19.50

Pan fried fillet of sea bream
With crushed potatoes, wilted spinach and sauce vierge. £14
 

Mid Winter menu December 2011
6-10pm Tuesday-Saturday & 6-9pm Sundays.

Starters

Mains

  Keans Cheddar twice baked souffle(v)
On a bed of spinach with a rich tomato sauce and root crisps. £12

8oz Wild boar burger
Served bun-less with triple cooked chips & boar jus. £11
* Add Howgate brie, Mull of Kintyre cheddar, or home cured bacon.
£1 extra each.

Seared pigeon with McLeod black pudding
Mustard seed mash, wilted greens and thyme jus. £15.00

Char grilled 30 day aged Borders Aberdeen Angus Ribeye
Served with triple cooked chips, garlic herb butter and salad leaves.£19.50

Pan fried fillet of hake
On a warm potato salad with musssels, surf clams and a shellfish sauce. £14

Sides & Bar Snacks

Home made bread with butter. (V) £1.50
Steamed seasonal vegetables. (v) £2.50
Triple cooked chips with rosemary salt. (v) £2.50
Mashed potatoes. (v) £2.50
Salad of mixed leaves, tomato and cucumber. (ve) £2.50

 Desserts

Spiced Bramley apple crumble
With brandy custard. £5.50

White chocolate pavé
With honeycomb, candied hazelnuts and blackcurrant granita. £5.50

Scottish cheese board
A selection of artisan scottish cheeses with pear chutney, apple, oatcakes and home made bread. £6.50

Affogato
A scoop of vanilla ice cream floated in a double shot of espresso topped with foamed milk. £3
With Amaretto. £5

August 2011

Starters

 Soup of the day (V)
Served with home made bread. £4.50

Semi cured organic salmon
Cucumber salad, lime and olive oil dressing with whisky crème fraiche.£6.50

Rice crusted Engine Shed tofu (v)
Pickled wild mushrooms, fried duck egg and roasted garlic aioli. £6.50

Salad of warm new season’s potatoes
Fine green beans, smoked trout, and anchovy dressing.£6.00

Seared pigeon breast with MacLeod black pudding
Pear chutney and thyme jus. £7.00

Mains

Roasted courgette with Highland Crowdie (v)
Spelt risotto, smoked paprika straw chips and red pepper coulis. £13

8oz Wild boar burger
Served bun-less with triple cooked chips & boar jus. £11
* Add Howgate brie, Mull of Kintyre cheddar, caramelised apple, or home cured bacon.
£1 extra each.

Pan fried breast and leg of free range chicken filled with tarragon mousse
Wild mushroom tortelloni, chicken liver parfait and cep cream. £15.50

Crisp skin fillet of Hake
Saffron, artichoke, and broad bean broth with a herb salad. £15.00

Char grilled 30 day aged Borders Aberdeen Angus ribeye steak
Served with triple cooked chips, garlic and herb butter and slow roasted tomato. £19.50

Please advise your server if you have any dietary requirements as we may be able to amend dishes to suit your needs.

Sides & Bar Snacks

Home made bread with butter & truffled white bean paste (V) £1.50

Steamed seasonal vegetables. (v) £3

Triple cooked chips with rosemary salt. (v) £2.50

Sauteed potatoes. (v) £2.50

Salad of mixed leaves, tomato, cucumber and throumba olives. (ve) £3