Entrée

Carrot & Coconut Soup V 9.50

Spinach Gyoza V 10.50
With dressed salad

Homemade Haggis Bon Bons 11.50
Served with sweet chilli sauce.

Roquefort Cheese & Pear Salad V, G/F 12.50
Served with walnuts & chef’s dressing.

Main Course

Shanghai Stir-fried Steak Strips G/F 36.50
Served with rice, seasonal vegetables & teriyaki sauce.

Beer Battered Kirkcudbright Angel Haddock 23.75
With triple cooked chips, garden peas & tartare sauce.

Grilled Sea Trout Fillet G/F 25.75
Served with buttered spinach, crushed potatoes & cream Prosecco sauce.

Diana’s Crispy Lemon Chicken 23.50
Served with steamed rice & fresh lemon sauce.

Pan Fried Solway Sea Bass G/F 24.95
Served with potatoes, broccoli & tomato herbal salsa

Avocado Superfood Salad V 22.50
Served with spinach Gyoza & walnuts. Low Carb

Dessert

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

Berry Mochi Sorbet G/F Vegan
Served with fresh berries. 10.50

Warm Chocolate Brownie 11.50
Served with vanilla ice cream.

Diana’s Banana Fritters 12.50
Served with maple syrup & vanilla ice cream.

Balcary Cheese Platter 16.95
Served with grapes, celeries, oat biscuits, onion chutney & walnuts

-Triple crème brie
(Delicate soft cheese enriched with cream)
-Roquefort
(Ewe raw blue cheese, a rich, ripened blue cheese with full moisture)
-Aged cheddar
(Intense and crumbly)

Selection of Organic Teas & Coffees with Chocolates 5.50

Bookings Essential