Starters

Homemade Soups of the Day with Soda Bread – Cullen Skink or Cock-a-Leekie Button Mushrooms in a Garlic, Black Pepper & Cream Sauce King Prawns sautéed in Lime & Ginger with a Whiskey Reduction Main Courses Apricot, Rosemary & Parsnip Risotto

Sweet Potato & Spinach Roulade in a pool of Red Pepper Coulis Classic Prawn Cocktail with a hint of Dill & Cinnamon Haggis, Neeps & Tatties Traditional Scottish fayre in celebration of Robbie Burns Cansell’s House Salad

Chicken Breast Fillet served with Highland Wild Mushrooms and a Lemon Honey Mustard Sauce Peppered Seasoned Steak cooked to your liking on a bed of House Wedges with a Creamy Peppercorn or Whiskey sauce Traditional Haggis served with Champit Tatties and Bashed Neeps with Balmoral Sauce Darne of Scottish Salmon Desserts stuffed with Spinach & Sweet Potato in a pool of Leek, Stilton & Black Pepper Sauce

Spiced King Prawns with House Salad & served with Roasted Lemons Saddleworth Farmed Chump of Lamb with a Dijon Mustard Honey Glaze and Red Wine & Rosemary sauce Baked Potato Cakes stuffed with Winter Root Vegetables Pork & Haggis Sausages served with Neeps, Tatties & Whiskey sauce

Crannachan Crème Brulee

Chocolate Whiskey Torte

Balmoral Bread & Butter Pudding

Atholl Brose