STARTERS

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Soup of the Day  
Served with a warm bread roll & butter
4.25

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Trio of Pork (GF)
Slow braised pig cheek, 
crispy belly & tenderloin
7.25

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Seafood Chowder
Served with fresh bread
5.55

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Haggis and Stornoway Black Pudding
Bon Bons 
Coated in Scottish oats, Arran mustard and
whisky mayo
5.95

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Homemade Chicken Liver Pâté
Toasted focaccia, apple and raisin chutney
5.95

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Prawn & Chorizo (GF)
Garlic & Herb Spice
6.25

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Hand Dived Scallops (GF)
Stornoway Black Pudding & Burnt Apple Puree
8.75

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Smoked Duck (GF)
Pomegranate & Mango Salad
6.25

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Goats Cheese Crisp (V)
Horseradish & Baby Beetroot
4.95

STARTERS FOR TWO 

Chicken Wings (GF)
Hot & Spicy
8.75

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Shetland Mussels (GF)
White Wine & Garlic Sauce
8.75
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SAUCES

Peppercorn

Diane

Bordelaise

Mushroom

Béarnaise

Beef Dripping 

Blue Cheese 

Garlic Butter

Smoked Garlic Butter

Chimichurri

2.05

All Sauces are Gluten Free

SIDES

FRIES

Skinny Fries (GF)
2.95

Sweet Potato Fries (GF)
2.95

Triple Cooked Chips
2.95

Mac ‘n’ Cheese
3.25

Truffle Mash
2.95

Chipotle Buttered Corn
2.50

 Sautéed Potatoes (GF)
2.95

Onion Rings (GF)
2.95

Side Salad (GF)
2.50

Seasonal Veg (GF)
2.95

GRILL

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Sirloin 12 oz
Sirloin steak is cut from the upper middle 
section of the beef & is considered a tender 
cut as well as being well marbled with fat
21.95

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Ribeye 12 oz
Ribeye steak is cut from the rib section of the beef. Due to it’s highly fatty. composition it Is considered the richest & beefiest cut
21.95

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Fillet 10 oz
Fillet steak comes from the lower, middle
of the back & forms part of the Sirloin &
considered the most lean & tender cut of beef.
24.95

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T-bone 20 oz
Best of both worlds the T-Bone consists of is
both Fillet & Sirloin & is cut from the short loin of
the beef.
26.95

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Add King Prawns 
4.95

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Sirloin, ribeye & t-bone are dry aged
to a min of 45 days & are all served on
the bone for max flavour.

All steaks served with triple cooked chips,
slow roast flat mushroom, onion ring and
vine tomatoes

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Surf and Turf
6oz fillet steak with king prawns
21.95

GRILL (SHARE)

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Chateaubriand
The Chateaubriand is cut from the centre section
of the beef tenderloin & is considered the most
succulent cut of beef
44.95

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Tomahawk Steak 
The Tomahawk steak is an on the bone rib steak, cut from the fore rib of beef.
44.95

Mix Grill
Chicken Breast, Butchers Sausage, Gammon
Steak, Fillet Steak, Corn on the cob, Roasted Vine Tomatoes, Flat Cap Mushroom
& Triple Cooked Chips.
39.95

We recommend these cuts of meat to be cooked Medium Rare to retain maximum succulence & flavour of the beef.

Please allow a minimum of 45 minutes cooking time on sharing steak (cooked medium rare)

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