Apr 5, 2017 - We have risk-assessed our kitchens' allergens; because of the nature of our food operation, we cannot full
Spring into Summer AT T H E G A I L E S
STARTERS HOMEMADE SALMON AND COD FISHCAKES with lemon mayo and watercress salad
CLASSIC CAESAR SALAD
with thyme roasted croutons and anchovies
CRISPY FRIED BUTTON MUSHROOMS (V)
in a panko crumb, served with garlic aioli, salad garnish and finished with basil oil
MAINS
DESSERTS
CHICKEN AND AYRSHIRE HAGGIS
BAKED APPLE AND PEAR CRUMBLE
SALMON SALTIMBOCCA
SOFT CENTRED DARK CHOCOLATE PUDDING
chicken breast with haggis, served on a creamy mash with seasonal vegetables and an Arran mustard cream sauce
pan-fried Scottish salmon wrapped in crisp parma ham and sage leaves, served with green salad and dauphinoise potatoes
with a hint of spice, vanilla ice cream or warm custard
with mascarpone ice cream and vanilla sauce
BAKED LEMON MERINGUE PIE TAGLIATELLE WITH SUN BLUSHED TOMATOES, OLIVES AND TOASTED PINE NUTS (V)
with vanilla ice cream
served with garlic and chilli sauce, drizzled with basil oil and topped with parmesan shavings
SIRLOIN STEAK – 8oz (£7 supplement)
with mushrooms, tomato, onion rings and your choice of French fries or hand-cut chips
We have risk-assessed our kitchens’ allergens; because of the nature of our food operation, we cannot fully guarantee that any food will be completely free from these allergens. If you have an allergy, please speak to a member of our team before ordering. Full allergen/nutritional information is available on request. Menu items subject to availability
