Father's Day Menu
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$59 per person. $49 for Senior. $29 for Children
Blantyre Chicken Liver Mousse.
Blended with herbs, cream, fine Scots whisky, then sealed in orange marmalade butter, crisp toast.
The True Scotch Egg.
A fresh chicken egg with our homemade banger sausage. Coated with fresh bread crumbs, then deep fried till golden brown. with our traditional brown sauce and Poacher’s Pickle.
Yes, it’s Haggis. The Scottish mystical beastie. Try it once and remember for the rest of your life the first time this amazing dish touched your lips. Served with crisp toast.
Oban’s Chilled Shrimp, Watermelon and Goat’s Cheese.
Succulent shrimp dripping with heather honey, served with round slices of watermelon and goat’s cheese. This will wow your taste buds.
Creamy Garlic Mushrooms.
White button mushrooms cooked with butter in a cream and garlic sauce, served with toasted garlic buttered baguette. No kissing tonight for your garlic breath.
Fat Bastard’s Belly of Pork.
Succulent pork belly slices seasoned and served with our sweet red fruit sauce. Warmed slightly to release the flavors, with crisp toast. Git in ma Belly.
Granny’s Green Pea and Ham Soup.
Creamed green peas in a ham bone stock finished with lean sliced ham.
Balmoral Mixed Salad.
Everything we have that’s green with the red, yellow and orange peppers, plus radishes, red onions and heirloom tomatoes. Crisp, fresh and crunchy.
Campsie Glen Chicken.
Smoked bacon with chicken breast and Stilton blue cheese sauce. Absolutely delicious. At all the 11 restaurants I have had, every time I put this on the menu, it became the best seller. I can say no more.
Roast Prime Rib of Beef.
Ream’s best succulent rib roast cooked to perfection.
St Andrews Avocado and Asparagus Bake.
On a bed of asparagus is sliced avocado topped with melting cheese sauce. Gently baked to let the flavors blend together.
Mint-Roasted Leg of Lamb.
Ream’s lamb on the bone, moist and tender.
Gleneagles’ Rack of Venison
Best of the best venison. You will not be disappointed. Tender, sweet and moist. Little hint of herbs in the roasting, with a light reduction sauce.
This is served with herb roasted potatoes and fine green beans.
Balmoral Peppercorn Filet.
Medium rare Filet steak from Ream’s Butcher in Elburn with our peppercorn crust and creamy pepper sauce.Outstanding from the taste of the tender meat and the hint of crushed peppercorns.
Wood-Smoked Roasted Duroc Ham.
Ream’s amazing Duroc ham joint roasted in our oven.
Edinburgh’s Steamed Salmon.
High-heat steamed just to hold the delicate flavor in with fresh herbs. Can have a little bit of pink in the middle, however, we can cook it longer for you. Served with lemon-infused butter. We, the Scottish, know how salmon should be cooked. We worship this seagoing fish that return to its river of birth to spawn and sacrifices its life for the next generation.
Oven-Roasted Half Chicken.
A half chicken semi boned with our chicken gravy
Gretna Green Steak and Ale Pie.
Gretna green is all about love and marriage, this pie consists of best tender steak, Scottish ale in a puff pastry topping. this is the beautiful partnership of food that lasts not only a lifetime but for the generations to come. Tradition lives on. Think about how many times your granny made a meat pie and was so proud to invite you for her special dinners. She spent time and love of her cooking, only wanting to please you. this is our memory of how her pies tasted.
All are served with roast potatoes, mashed potato, golden breaded potato croquettes, honey-buttered carrots, and fine green beans.
A Crofters Cheese plate.
Scottish Cheddar, honey touched Stilton with oatcakes.
Ye Sticky Toffee Pudding.
Moist date cake smothered in a buttery sweet toffee sauce with fresh custard.
Islay Strawberry Meringue.
Meringue shells filled with a hint of Drambuie whisky, strawberries, fresh whipped cream and vanilla ice cream.
Graham’s of Geneva Vanilla Ice Cream.
With fresh whipped cream and toffee or chocolate sauce.
Raspberry Cream Cranachan.
Whipped cream, honey drizzled fresh raspberries with oatmeal soaked overnight oven baked to give a crunch.
Gran’s Toffee Apple Crumble.
Sliced apples baked with our toffee sauce, our house crumble with fresh custard.