Restaurant Week Menu< Back to the Main Menu
Just $33 per person – Restaurant Week Only!
February 25 – March 10, 2019
Call (331)901-5224 to reserve your table.
Blantyre Chicken Liver Mousse
Blended with herbs, cream and fine Scots whisky, then sealed in sweet orange marmalade butter served with 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. Served with our traditional brown sauce and Poacher's Pickle.
Garlic Button Mushrooms
White button mushrooms cooked with butter in a cream and garlic sauce, served with toasted garlic buttered baguette.
Yer 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.
Campsie Glen Chicken
Smoked bacon with chicken breast and Stilton blue cheese sauce.
Musselburgh's Fish and Chips
If you went to a “Scottish chippy”, this is what you would get… real chips… real fish, as it’s cooked in Scotland. Succulent fish in our beer batter with mushy peas.
Traditional Shepherd's Pie
Lamb, peas and carrots in an herb-infused gravy, topped with mashed potatoes. This is real tasty. Nothing like this in the Fox Valley!
Haggis, Neeps and Tatties
Well here we go. Scotland's most-sold dish. The haggis is made from a 150-year-old recipe. Served with our whisky sauce.
Stuffed Red Pepper
Whole red pepper, stuffed with long-grain, pan-fried rice with onion, celery, zucchini, carrot, cilantro and jalapeño. Then baked in the oven with a cheddar cheese sauce.
A Crofters Cheese Plate
Scottish Cheddar and honey touched Stilton with house oatcakes.
Ye Sticky Toffee Pudding
Moist date cake smothered in a buttery sweet toffee sauce with fresh custard.
Gran’s Toffee Apple Crumble
Sliced apples baked with our toffee sauce, our house crumble with fresh custard.
Raspberry Cream Cranachan
Whipped cream, honey drizzled fresh raspberries with oatmeal soaked overnight oven baked to give a crunch.