Prime Steak Seafood - Vollständiges Menü

Holy Grass Highland vodka, triple sec, lime cranberry

Tomatin Cask Strength Drambuie

Choose from Holy Grass Highland Vodka, or AK's Scottish craft Gin

Dry Spicy Fruity Full Bodied

Dry Fruity Medium Bodied

Semi-Sweet Fruity Medium Bodied

Dry Spicy Medium Bodied

Dry Spicy Fruity Full Bodied

Dry Fruity Full Bodied

Dry Berries Light Medium Bodied

Dry Berries Full Bodied

Dry Berries Full Bodied

Dry Spicy Berries Medium-Full Bodied

Dry Spicy Berries Medium-Full Bodied

Dry Fruity Medium Bodied

Dry Fruity Full Bodied

Dry Crisp Citrus Fruits

Dry Crisp Citrus Fruits

Dry Crisp Fruity

Dry Berries Crisp

Dry Acidic Medium Bodied

Dry Fruity Light Bodied

Dry Citrus Medium Bodied

Dry Acidic Light-Medium Bodied

Semi-Sweet Citrus Fruits Medium Bodied

Dry Acidic Light-Medium Bodied

Semi-Sweet Acidic Medium Bodied

Semi-Sweet Citrus Fruits Light Bodied

Dry Citrus Fruits Full Bodied

Dry Fruity Medium Bodied

Semi-Sweet Fruity Light Bodied

Aperol, Irn-Bru reduction, prosecco, soda

Loch Ness gin, Buckfast tonic wine, Campari, orange zest

Dry Crisp Citrus Fruits

Poached then grilled in a rich cheese sauce, accompanied by baby crushed potatoes, caught daily by the fishing vessel Freebird

Served with a warmed bread roll

Made to our traditional recipe, served with rich toffee sauce and Isle of Arran vanilla ice cream

Chocolate and coconut tart with fresh berries and strawberry coulis topped with pink peppercorn coconut desiccant

Selection of finest cheeses from around Scotland served with oatcakes, chutney, quince jelly celery

Ask for todays flavours

Dry Crisp Fruity

Add pan fried tiger prawns, marinated and cooked in garlic and herb butter

Traditional Scottish smoked haddock, potato leek soup served with a warmed bread roll

Toasted ciabatta topped with haggis and wild mushroom

Escalope of Highland venison marinated in red wine and thyme, served with an apricot and gin chutney, red cabbage slaw and a raspberry jus

Steamed in a harissa, coconut lime broth, served with ciabatta slices

Braised Ayrshire pig cheek served with Speyside Haggis mash and a red wine and thyme jus

Grilled in garlic butter, served with harissa toasted ciabatta and watercress, caught daily by fishing vessel Freebird

Non Alcoholic Cocktail. Strawberry puree, grenadine, lemon juice fresh pineapple juice

Harissa spiced baked aubergine served with herb cous cous and a tomato compote

Goats cheese, rosemary cinnamon cream mousse, baked wild mushrooms in a filled crepe

White chocolate crème brulee topped with crunchy toasted sugar

Oven roasted supreme of chicken marinated in chipotle spices, served with garlic crushed new potatoes, spring green's finished with a sauce vierge

Scottish smoked salmon, king prawns, peppered mackerel pate, pickled herring, smoked mussel puree, kalamata olives and toasted ciabatta

Add half a poached West Coast lobster

8-hour braised Highland blade of beef, with a wild mushroom and truffle puree, pickled shallots and a red wine and thyme jus

Baked fillet of salmon, celeriac and white truffle puree, porcini mushroom and watercress salad

Tuna steak in a teriyaki dressing, fresh beetroot slaw, rocket topped with lime yoghurt

Halloumi wrapped in filo pastry, served with Moroccan-style cous cous, red onion chutney and chive crème fraiche

Sides Sold Separately

Choose 1 side 1 sauce

Choose 1 side 1 sauce

Choose 1 side 1 sauce

Dry Acidic Citrus Fruits

Dry Fruity Crisp

Our childhood favourite, served with blueberry compote maple glazed banana

House prosecco either peach or strawberry puree

Marinated in thyme, lemon garlic