Smoked ham, brie and cranberry bruschetta. I’m not going to explain the ingredients – I hope you understand.

Venison pie, fresh venison in a rich red wine gravy with roasted seasonal vegetables and a home made short crust pastry top.

Two extra dishes added to the specials;

Rock Lobster Florentine, 2 lobster tails baked to perfection, served on a bed of sauteed fresh spinach with a mild creamy sauce.

Baked Salmon Wellington, fresh Scottish salmon fillet and asparagus tips wrapped in smoked salmon and puff pastry. Baked and garnished with a dollop of soured cream.

Both available for the next week, while stocks last!!

Pilfered from londonairports.com, hope they don't mind

We always do this for the colder times.

Fresh Macsween haggis sliced thinly and coated in a light beer batter. The gravy is made especially for the haggis with finely chopped onions, our own beef stock and a bit too much whiskey so you know that it’s there.

It’s on the menu as a starter but we can serve it as a main-course too.

New addition to the menu!

A beautiful combination, seafood and steak were meant for each other. So in addition to our already immense tiger king prawns and fresh king scallops we now offer a whole rock lobster tail to accompany any of our fantastic steaks.

Each tail weighs approximately 200g (nearly 7oz.) and will be baked in the oven, basted with garlic butter and served with the steak of your choice. £13.45