Sample Menu

Starters
- Kingsbarns whisky cured trout, soused red onions, creamed horseradish, black vinegar, olive oil, wild leaves
- Joyce’s pressing of chicken & apricots, frisee & radish salad, piccalilli, toast
- Esme’s twice baked camembert cheese souffle, salad of green beans, tomatoes, olives, capers, lemon & mustard vinaigrette
Mains
- John’s beer battered haddock, chips, peas, house tartare, lemon
- Ian’s cumberland sausages and haggis mash, peas, onion gravy
- Roxy’s sweet potato, pumpkin, chickpea and coconut vegan curry, basmati rice, naan bread