This week’s
Specials

Crispy Scotch egg wrapped in seasoned pork sausage meat and spicy Calabrian ’nduja, served with roasted red pepper purée and a Parmesan cream, finished with crisp shallots.

A Scottish classic of haggis, buttery mashed swede and potatoes, accompanied by a rich whisky cream sauce, finished with crispy leeks.

Pan-seared stone bass served with crushed potatoes, roasted peppers and black olives, accompanied by fennel and crisp samphire, all in a light lemon butter sauce.

Pan-seared tuna steak with linguine, anchovies, cherry tomatoes, garlic and shallots, with red chilli and white wine, finished in a lemon butter sauce with fresh parsley and extra virgin olive oil.

Pan-roasted supreme of chicken served with a golden potato gratin and tenderstem broccoli, accompanied by a wild mushroom and tarragon cream sauce.

Warm rhubarb and apple crumble served with crème anglaise.

Blueberry crème brûlée with a crisp caramelised crust, served with our own vanilla ice cream.

Jalisgow Café Tequila · Amaro · Fresh Orange · Vanilla · Chocolate Bitters: Rich coffee notes from Jalisgow Café Tequila meet bittersweet Italian amaro and fresh orange, balanced with delicate vanilla and a hint of dark chocolate for a smooth, sophisticated finish.

Gin · Campari · Sweet Vermouth · Blood Orange Sanpellegrino: A sparkling twist on the Italian classic, combining botanical gin, bittersweet Campari and rich sweet vermouth, topped with blood orange Sanpellegrino for a vibrant citrus lift and a refreshing, bittersweet finish.

Blood Orange Sanpellegrino · Fresh Strawberry · Fresh Lime · Elderflower Cordial: Sparkling blood orange meets fresh strawberry and zesty lime, complemented by delicate elderflower cordial for a refreshing, floral finish with a vibrant citrus character.