Garlic toasted baguette

With vine ripened tomato, basil, feta, balsamic reduction, and village press olive oil

A tempting hot platter filled with a variety of tastes of Aberdeen

Soup of the day, served with fresh bread

Topped with port wine jelly, toasted crostinni and pear and date chutney

Aracini balls with slow roasted vine tomatoes, rocket and red onion salad finished off with a light garlic basil cream

Salt and pepper prawns, served with aioli and Japanese dipping sauce

Chicken, brie and apricots in a crispy baked filo. Served with rocket and mango chutney

Caramelised and resting on grilled haloumi with gremolata and red pepper coulis

Pan seared fish resting on wilted spinach, leek and potato croquette. Finished off with a celery mustard beurre blanc

Fillet of prime AngusPure resting on a kumara and potato mash. Portobello mushroom, red wine jus and béarnaise

Pan-fried medallions, crisp potato, flat brown mushroom and spinach ragout in a filo tart, finished with a rosemary orange jus

Pistachio crusted lamb rack served with a parsnip rosti, smoked chilli beetroot confit and finished off with a garlic basil cream and red wine jus

Pan seared fillet served on warm roast pumpkin and a crisp green bean salad. Drizzled with a balsamic reduction

Twice cooked corn-fed chicken leg braised and roasted, served on a rocket parmesan mash. Served with cacciatore sauce and parmesan oil

Lamb curry pie resting on a kumara mash and mushy peas, served with chutney and riata

Mild chilli chicken linguini tossed with garlic baby spinach, spring onion and fresh tomato sweet chilli creamsauce

Sautéed chicken on crisp salad greens, brie, mango salsa and parmesan roll, dressed with mint vinegarette and aioli Choice of cajun or marinated chicken

Sesame crumbed polenta with a medley of brown mushrooms, kumara, pumpkin, courgette & vine tomatoes. With baked feta, wilted spinach, reduced balsamic & aioli

The tenderest cut

Award winning. Tasty and juicy

Full bodied, slightly firmer texture

Sirloin on one side and fillet on the other

Scotch fillet served on the bone

Served with fresh bread

Topped with port wine jelly, toasted crostinni and pear and date chutney

Garlic baguette with vine ripened tomato, basil leaves, marinated feta, balsamic reduction, and Village Press olive oil

Chicken, brie and apricots in a crispy baked filo. Served with rocket and mango chutney

Pan-fried on crisp salad greens, red onion with a classic dressing. Served with gourmet potatoes and tomoto chilli jam

Served with aioli and japanese dipping sauce

Parmesan crumbed fish, crispy coleslaw and home cut fries. Served with tartare sauce and chilli jam

Lamb curry pie resting on a kumara mash and mushy peas, served with chutney and riata

Sauteed chicken, crisp salad greens, brie, mango salsa & parmesan roll, with a mint vinegarette and aioli: Choice of cajun or marinated chicken

Mild chilli chicken linguini tossed with garlic baby spinach, spring onion and fresh tomato sweet chilli cream sauce

Aracini balls with slow roasted vine tomatoes, rocket and red onion salad finished off with a light garlic basil cream

Marinated AngusPure on garlic turkish bread with mixed greens, tomato, grilled flat brown mushroom, caramelised onions and béarnaise sauce. Drizzled with a sundried tomato pesto and served with fries

Selection available on request

Served with port wine jelly, vine ripened tomato chutney and toasted crostinni

Garlic buttered baguette with vine ripened tomato, basil leaves, marinated feta, balsamic reduction and EV olive oil

Served with smoked chipotle mint labne

Served with tartare sauce and rocket

Mini beef pies, served with béarnaise sauce

Served with aioli and japanese dipping sauce

A popular choice, sprinkled with our own tasty seasoning. Served with tomato sauce and aioli