Sample Menu 2025

Entrée
Vegetable Gyoza 8.50
Served with balsamic vinegar & extra virgin olive oil

Homemade Haggis Bon Bons 9.50
Served with sweet chili sauce.

Buffalo Mozzarella Cheese & Tomato Salad V, G/F 10.50
With fresh basil, olive oil & balsamic vinegar

Brussels Pork & Liver Pate 11.50
With oat crackers, dressed salad, walnuts & onion chutney.

Diana’s Greek Salad with Organic Feta Cheese V, G/F 11.95
Served with capers, extra virgin olive oil & aged balsamic vinegar

Prawn Marie Rose Cocktail 12.50
Served with lettuce bowl & buttered brown bread.

Roquefort Cheese & Pear Salad V, G/F 13.50
Served with walnuts & chef’s dressing.

Main Course

Shanghai Style Stir-Fry Steak Strip with Onion G/F 32.50
Served with steamed basmati rice, seasonal vegetables & teriyaki sauce.

Grilled Sea Trout G/F 26.50
Served with crushed potatoes & Prosecco cream sauce.

Pan Fried Solway Sea Bass G/F 25.75
Served with roasted potatoes & tomato herbal salsa with capers.

Garlic King Prawns G/F & Low Carb 24.95
Served with steamed basmati rice & dressed salad.

Grilled Local Chicken Fillet with Thyme 24.50
Served with hot potato salad. G/F & Low Carb

Diana’s Organic Tofu & Vegetable Stir-Fry Vegan 23.50
Served with steamed basmati rice & soy sauce. G/F, (Weekend Only)

Avocado Superfood Salad V 22.50
Served with spinach gyoza & walnuts.

Dessert

Selection Local Sorbet & Ice Cream 8.50
Served with Florentine wafers. (2 scoops)

Lemmon Cheese-cake 10.50
Served with vanilla ice cream.

Warm Chocolate Brownie 10.50
Served with vanilla ice cream.

Balcary Eton Mess G/F 11.75
With strawberries, meringue & fresh cream

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

Selection of Organic Teas & Coffees with Chocolates 5.50