Entrée

• Spinach Gyoza
  With sweet chilli sauce & dressed salad
  7.50
• Homemade Haggis Bon Bons
  Served with rocket & sweet chilli sauce.
  8.50
• Brussels Pork & Liver Pate
  With oat crackers, dressed salad, walnuts & onion chutney.
  9.50
• Roquefort Cheese & Pear Salad V, G/F
  Served with walnuts & chef’s dressing.
  10.50
• Prawn Marie Rose Cocktail
  Served with lettuce bowl & buttered brown bread.
  11.50

Main Course

• Shanghai Style Stir-Fry Ribeye Steak Strips with Onion G/F Served with steamed rice, seasonal vegetables, and teriyaki sauce.
  29.50
• Grilled Sea Trout G/F
  Served with buttered spinach, crushed potatoes & Prosecco cream sauce.
  26.50
• Pan Fried Solway Sea Bass G/F
  Served with potatoes, tender broccoli, carrot & tomato herbal salsa.
  23.95
• Diana’s Crispy Lemon Chicken Fillet G/F
  Served with steamed rice, seasonal vegetables & natural lemon sauce.
  22.50
• Beer Battered Kirkcudbright Angel Haddock
  Served with triple cooked chips, garden peas & tartare sauce.
  21.95
• Wholetail Scampi
  Served with triple cooked chips, dressed salad & tartare sauce.
  18.95

Dessert

Selection of Local Sorbet & Ice Cream
Served with Florentine wafers.
8.50

Warm Chocolate Brownie
Served with Chocolate ice cream.
10.50

Balcary Berry Mochi Sorbet Vegan, G/F
Served with fresh fruits
9.50

Diana’s Banana Fritters G/F
Served with vanilla ice cream & maple syrup.
11.50

Selection of Organic Teas & Coffees with Chocolate 4.95

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