From the team in the kitchen, Welcome!
Working closely with local producers, we bring to you a daily changing
menu using only the freshest ingredients.
There
is real pride and passion in our cooking.
The kitchen Team.
Daily Changing Menu
(Example shown only)
Menu du jour (sample)
Sunday lunch (sample)
)
Celeriac Remoulade and Proscuitto, Walnut Vinaigrette & Petite Salad 6.25
Home Cured Gravadlax, Pickled Cucumbers, Horseradish Cream 6.95
Free Range Chicken Caesar Salad (starter) 6.95 (main course) 10.95
Chicken liver and Foie Gras Parfait, Sourdough Crouton and Pickles 6.95
White Lion Ploughman’s 7.95
Moules Marinières (small) 7.95 (large with chips) 10.95
)
Orkney fillet Steak (as the Rib Eye) 22.50
Creamed Seafood & Saffron Chowder, Baby Spinach & spring Onions 11.95
Orkney Rump Burger, Hand Cut Chips 11.95 (add cheese and bacon 2.00)
Fillet of Sea Bass,Baby Pak Choi, Pomme Purée and Sauce Vierge 14.95
Fish and Hand Cut Chips, Mushy Peas and Tartare Sauce 11.95
Macey’s Old English Bangers and Mash, Onion Red Wine Sauce 11.95
Pea and Mint Risotto 10.50
)
Warm Chocolate Brownie, Dark Chocolate Coulis, Bourbon Vanilla Chantilly
Mixed Fruit Trifle
Strawberry Mousse and Its Coulis
Duo of Bourbon Vanilla and Organic Origin Coffee Beans Crèmes Brulées
British and Continental Cheeses, Biscuits Celery and Grapes
Home Churned Ice Creams and Sorbets
A service charge of 12.5 % will be added to the table of 8 and over
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