Our Head Chef has created a wonderful three course menu to celebrate the life and works of the poet, Robert Burns. Each course offers a choice of delicious Scottish dishes.
If you love tradition, the legendary Haggis will be served with neeps and tatties; while the delicious Highland Fish pie is a wonderful alternative.
Traditional pear barley and leek broth served with sour dough
Caper and shallot dressing, parsley and herb salad
Slow cooked haggis, turnip and potato mash, whisky cream sauce
Poached salmon, smoked haddock, soft boiled egg topped with swede mash
Winter berry crème brûlée , buttery short bread
Toasted oats, whisky cream, honey raspberries, fresh mint
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