January Evening Menu

Starters

Roast vegetable soup and a basket of bread £4.80
Haggis Scotch quail egg on wholegrain mustard mash and Whisky sauce £7.80
Hot smoked salmon mousse, served with cucumber salad and crostinis £7.80

Mains

Gosford Chicken Supreme, filled with Haggis, sun-blushed tomato & red pepper salsa, served with fondant potatoes and buttered kale £18.90
Grilled Cod Fillet with spring onion mash, cauliflower purée, roast cherry tomatoes on creamy dill sauce £14.90
Zwiebelrostbraten – 8 oz sirloin steak topped with fried onions on Sauerkraut, Schupfnudel (handmade potato noodles) and sauce £24.80
Sirloin steak (8 oz) served with green beans, hand-cut potato chips or mash, and creamy wild mushroom sauce £24.80
Trio of breaded & pan-fried pork medallions:
Au four – topped & scalloped with vegetable ragout
Jäger – with mushroom sauce and pommes frites
Wiener – on a German potato & cucumber salad
£16.95
Vegetable Gulasch served with potato rösti and side salad £13.80
Salad Niçoise – potatoes, green beans, tomato, boiled eggs, leaf salad, anchovies, tuna with mustard dressing £11.50

Desserts

Panna cotta with fresh raspberries and coulis £5.50
Apple & pear crumble with vanilla ice cream or crème anglaise £6.50
Warm chocolate brownie with vanilla ice cream or crème anglaise £6.50