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| Haggis - Traditional Scottish pudding sausage of lamb liver, kidney and heart mixed with oats and seasonings served over roasted garlic mashed potatoes and topped with whisky gravy |
| Crab Artichoke Dip - Warm blend of backfin crabmeat, artichokes, cream cheese and seasonings topped with sherry and served with warm sliced baguette. |
| Orkney Scotch Egg - Hard boiled egg, wrapped in sausage, with a bread crumb crust and Branston Pickle Sauce |
| Smoked Salmon - House smoked salmon, Bermuda onion and capers with Major Grey chutney and toast points |
| Baked Brie - Almond coated Brie served with red wine raspberry sauce, fresh fruit and warm sliced baguette |
| Welsh Rarebit - Traditional blend of cheeses that are seasoned with beer, mustard and spices atop pumpernickel toast points and garnished with fresh diced tomato |
| Fife Spiced Shrimp - ½ pound of spiced shrimp boiled in selected spices and lemon juice served steaming hot |
| Onion Rings - Fresh large Spanish onions dipped in Royal Mile beer batter and deep fried |
| Maryland Chicken
Tenders - Fresh chicken tenders marinated
in buttermilk, coated in traditionally seasoned flour
and deep fried. Served with a selection of dipping
sauces |
| Petite Crab
Cakes - Two petite crab cakes, pan fried
and served with roasted tomato sauce |
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| Summer Berry
Salad - Fresh strawberries, blackberries and
kiwi served atop baby greens with goat cheese, roasted
walnuts and raspberry walnut vinaigrette dressing |
| Heather Greens - Baby greens with cucumber, tomato, shaved carrots, Bermuda onion and garlic croutons |
| Caesar - Romaine lettuce tossed with
Caesar dressing , fresh Parmesan cheese and garlic
croutons |
| Chicken Caesar Salad - Our romaine
Caesar salad topped with sliced grilled chicken breast |
| Spiced Chicken and Pasta Salad - Grilled breast of chicken with Cajun spices tossed with pasta, Romaine lettuce, toasted pine nuts and honey mustard dressing |
| Irish Pub Salad - A variation on the traditional Ploughman’s lunch. Roasted beets, thinly sliced red onion, pickled onions and cucumbers served over Bibb lettuce tossed in our beer mustard vinaigrette. Accompanied by sliced egg, wedges of Irish farmhouse cheddar and Danish bleu cheese. Add Branston Pickle Sauce if you wish. |
| Spinach and Goat Cheese Salad - Tender young spinach tossed in a warm andouille sausage dressing, red onions and topped with French goat cheese |
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| House soups of the day |
