Weekend Evening A La Carte Dinner Menu
5 pm – 8 pm Friday and Saturday
Laird’s Table open from 9 am to 4 pm daily.
Serving breakfast, lunch and lite bites.
Evening A La Carte 5 pm – 8 pm Friday & Saturday.
Takeaway window 10 am – 4 pm daily
A Taste of our Best Accredited Restaurant- fresh food to order, exquisitely prepared using the finest ingredients sourced locally.
We are serving meals only between 12 pm – 3 pm in the restaurant. Thank you for your understanding.
Please note: if you are sitting at our outside tables you must register for Test and Protect, otherwise we cannot serve you.
PRAWN MARIE ROSE with oak-smoked salmon, new potato salad, capers and lemon.
BREADED BALLOCHMYLE BRIE served with spiced tomato chutney and dressed baby lettuce. (V)
LAIRD’S WELLINGTON, succulent Ayrshire pork sausage, black pudding and herbs, wrapped in delicious golden puff pastry served with homemade sweet piccalilli and dressed baby lettuce.
HUMMUS, drizzled with curry infused oil, spiced peanuts and freshly baked bread. (V, VN)
SOUP OF THE DAY with fresh home-baked bread. (V, VN)
BUTTON MUSHROOMS, glazed with Scottish cheddar and baked in a garlic cream sauce with toasted sourdough. (V)
KING PRAWNS OR CAULIFLOWER FLORETScrispy sriracha king prawns or cauliflower florets with chilli, coriander, spring onions and sesame.
STEAMED SOLE FILLETS with lemon and herb butter, served with a panache of seasonal greens, roast baby plum tomatoes and new potatoes.
LAMB CHOP with chimichurri sauce, served with a panache of seasonal greens, roast baby plum tomatoes and new potatoes.
SRIRACHA SPICED CHICKEN with coconut curry cream, served with a panache of seasonal greens, roast baby plum tomatoes and new potatoes.
8oz SCOTCH BEEF SIRLOIN with grilled tomato and roast mushrooms. Add pepper sauce, garlic & herb butter or blue cheese, served with a panache of seasonal greens, roast baby plum tomatoes and new potatoes.
SEARED HALLOUMI CHEESE with onion, chilli and basil, served with a panache of seasonal greens, roast baby plum tomatoes and new potatoes.
CAJUN CHICKEN PASTA in a tomato, coriander and parmesan cream.
CRUMBLED GOATS CHEESE SALAD with confit tomatoes and toasted pumpkin seeds.
BABY HERB SALAD (GF) (VN) (V)
with lemon and olive oil. 2.50
SEASONED SKINNY FRIES (GF) (V)
plain 2.95, truffle, parmesan, Cajun spices, or Chat Masaala. 3.50
HOUSE SLAW (GF) (V)
Delicious combination of Red Cabbage, Carrots, and a mayo dressing. 1.95
MAC & CHEESE (V)
mini portion of pasta glazed with Scottish cheddar and topped with a garlic and herb crumb. 3.50
LEMON MERINGUE PIE with fresh raspberries, raspberry gel and sorbet.
CHRISTINE’S HOMEMADE BROWNIE served warm with Ferri’s honeycomb ice cream.
SNOWBALL AND RASPBERRY SUNDAE made with Ferri’s ice cream.
CHOCOLATE AND HONEYCOMB SUNDAE made with Ferri’s ice cream.
3 CHEESE PLATTER,
oatcakes, with sweet-spicy chutney apple and celery (Can be served as a separate course)
Teas and Coffees
Black/Americano (double shot) 2.20
Flat White 3.50
Double Espresso 2.20
Dash of syrup 0.30
Scottish All day £2.50
Earl Grey £2.95
Egyptian Camomile £2.95
Japan Sencha Green £2.95
Lemon & Ginger £2.95
Moroccan Mint £2.95
Pomegranate & Hibiscus £2.95
Cream and Mallows £3.50
Hot Choc Furey £2.95
Pot of Hot Water** £0.50
**We have a small nominal charge for hot water as we are aim to be an ecological business and reduce our carbon footprint as much as possible.
Some dishes can be altered to be gluten free.
Please alert your server if you have any allergies
(GF) Gluten Free / (VN) Vegan / (V) Vegeterian