HORS D’OEUVRES

- SMOKED SALMON SALAD
- SEAFOOD COCKTAIL
- PRAWN COCKTAIL
- ICE ASPARAGUS WITH LIME MAYONNAISE
- GRILLED MUSHROOMS WITH CREAM AND WINE SAUCE
- ASPARAGUS WITH HOLLANDAISE SAUCE

SOUP

- FRENCH ONION SOUP
- MULLIGATAWNY SOUP
- SCOTH BROTH
- BASIL-SCENTED TOMATO CONSOMME
- CREAM OF TOMATO
- CREAM OF ASPARAGUS
- CREAM OF MUSHROOM
- CREAM OF LEEK AND POTATO ( Hot/Cold )

SALADS

- CAESAR SALAD / WALDORF SALAD / GARDEN SALAD

STAKE & GRILLS

- RIB EYE / FILLET / SIRLOIN / MIXED GRILL / LAMB CHOP

YOU MAY WISH TO SEASON YOUR STEAK WITH ONE OF OUR SAUCES: PEPPER,MUSHROOM,GARLIC OR BOMBAY.

POULTRY

- SPRING CHICKEN
Whole young chicken and served with French fries.

- CHICKEN A LA KING
Tender chicken breast pieces cooked in béchamel sauce and served with a choice of butter rice or plain rice.

- CHICKEN MARYLAND
Breaded chicken chop served with bacon, French fries and fried banana.

- DEVILLED CHICKEN
Quarter roast chicken cooked in homemade Bombay sauce.

- COLD ROAST CHICKEN SALAD
Cold roast chicken served on a bed of garden greens and served with garlic scented mayonnaise.

STEWS AND PIES

- OXTAIL STEW AND DUMPLINGS
A hearty filler with oxtail stewed to it’s most tender with highland carrots and turnips Together with country dumplings.

- STEAK KIDNEY AND MUSHROOM PIE
Prepared according to the finest country house traditions. Sirloin steak and mushrooms in a stew topped with freshly rolled puff pastry cap.

- CHICKEN AND MUSHROOM PIE
A stew of tender chicken fillet pieces, Cameron highlands mushrooms and topped with freshly rolled puff pastry cap.

- BROWN STEW AND DUMPLINGS
Stewed over hours to make sure the steak is tender and served with traditional homemade flour dumplings.

VEGETARIAN

- ROASTED VEGETABLES ON BUBBLE AND SQUEAKK
Roasted pepper, aubergine, mushrooms and onion atop a traditional Pan-fried potato and vegetable patty.

- VEGETABLE TIMBALE WITH HOT BALSAMIC VINAIGRETTE
Medley of peppers,aubergine,mushrooms and onions roasted in the oven and pressed into a tower with zesty balsamic vinaigrette.

- VEGETABLE PIE
Country vegetables cooked in a white sauce and topped with freshly rolled puff pastry cap.

ROASTS

- BEEF WILLINGTON
Our signature offering: The finest tenderloin of beef rolled in our own chicken liver, mushroom pate and baked in freshly rolled puff pastry.

- ROAST SIRLOIN OF BEEF WITH YORKSHIRE PUDDING
Juicy sirloin cooked to your liking with our own Yorkshire pudding. Served With generous lashing of gravy and horseradish sauce.

- ROAST TURKEY WITH STUFFING
A Christmas tradition available all year round with our famous stuffing. Best served with cranberry sauce and bread sauce.

- ROAST DUCK
Gently roasted to ensure no flavor escapes and served with Smokehouse apple sauce.

- ROAST LAMB WITH REDCURRANT JELLY
Tender New Zealand lamb washed in our signature marinade and roasted with plenty of dripping. Served with your choice of mint sauce or red currant jelly. Your choice of rack or leg to be roasted.

- ROAST CHICKEN WITH STUFFING & CRANBERRY SAUCE
A traditional country favourite with our own stuffing. Best Served with a dollop of gravy and cranberry sauce.

FISH

- RAINBOW TROUT
Grilled and served in a lemon butter sauce with French fries.

- GRILLED SALMON STEAK
Grilled and served in a lemon butter sauce with French fries.

- POACHED SALMON STEAK
Gently poached slmon fillet with boiled potatoes and served with either a lemon butter or hollandaise sauce.

- FISH AND CHIPS
Served either in a traditional or beer batter.

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