STARTERS

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Soup of the Day  
Served with a warm bread roll & butter_

Chef’s Choice Bruschetta

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Seafood Chowder
Served with fresh bread

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Haggis and Stornoway Black Pudding
Bon Bons 
With a whisky sauce
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Potted Smoked Mackerel
Cucumber gin & garlic crutons

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Prawn & Chorizo (GF)
Garlic & Herb Spice

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

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Smoked Ham Haugh
Marinated in Napoli sauce

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Butchers Meatballs
With a Napoli sauce

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Chicken Wings (GF)
Hot & Spicy_

BURGERS

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24hr Jack Daniels Burger
¼ Butchers burger topped with BBQ Jack Daniels brisket, skinny fries & side salad.

Butchers Beef Burger
Skinny fries & side salad  

Chicken & Chorizo
    Sliced Chicken breast topped with chorizo, Cajun fries

Haggis & Jalapeno
Minced together with butchers beef, skinny fries, side salad.

Pulled Pork
¼ Butchers burger topped with pulled pork, apple & fennel, skinny fries, side salad.

Vegetarian 
Falafel, spicy pesto, sweet potato fries
side salad

All burgers are served with fries
and a side salad.

Toppings
Add bacon, cheese or onion

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SIDES

Fries

Skinny Fries (GF)

Sweet Potato Fries (GF)

Triple Cooked Chips

Salt & Chilli Potato skins

Cajun Fries

Parmesan & Garlic fries

Salt & Chilli Chicken

Mini haggis nachos

Garlic Mushrooms 

Mac ‘n’ Cheese

Truffle Mash

Chipotle Buttered Corn

Sautéed Potatoes (GF)

Onion Rings

Side Salad (GF)

Seasonal Veg (GF)

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
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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
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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.
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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.
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Surf and Turf
6oz fillet steak with king prawns

Add King Prawns
Add Chorizo
Add King Prawn & Chorizo 
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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,  onion ring and
vine tomatoes

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

Butchers Steak Platter
Consisting of chateaubriand, sirloin, ribeye & rump steak. X2 triple cooked chips, onion rings & roasted vine tomato (suitable for 4).

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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