Main Courses
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Campsie Glen Chicken
Smoked bacon with chicken breast and Stilton blue cheese sauce. Now you can taste it with your choice of buttery garlic or creamy mushroom sauce with black truffle oil. At all of the eleven restaurants I have had, every time I put this on the menu, it became the best seller. I can say no more. Served with our Chef’s choice of two vegetables and two potatoes.
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Ben Nevis Chili and Honey Grilled Salmon
Nice! Heather honey sweet, with a green chili bite. A great way to taste salmon with a twist. The salmon lover’s favorite. Served with creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans.
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Young Bonnie Prince Charlie’s Beef Wellington
You know Charlie, the rightful King of Scotland. When there was an allegiance with France and Scotland against the English, this was another of his favorite meals while in France. Ream’s tender filet steak cooked medium rare, with seasoned, sherry-soaked mushrooms encased with puff pastry. After baking, it is finished with a surrounding rich red wine sauce. Our Bonnie Prince loved this. Dine like our Scottish King. Served with creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans.
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Gleneagles' Rack of Venison
Agghhh! 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. Just a fantastic dish. Served with creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans.
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Loch Ness Monster Jumbo Shrimp
Three huge shell-on butterflied shrimp. Pan-fried with lemon butter. Finished with a splash of white wine. Succulent taste. Our family has this every month. Best shrimp you will ever taste! Served with creamy mashed potato,roasted potato, honey orange glazed carrots and fine green beans.
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Perthshire's Pleasant Peasants Pheasant
The best game bird! Strong in flavor for those that like this note. However, we have mellowed it out by marinating it in sweet fruits and herbs overnight. Now it tastes like a savory, smooth, moist delight — like never experienced before. Served with creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans.
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Aberfeldy Traditional Bangers and Mash
This is our own recipe for traditional Scottish bangers made by our Chefs. Oh yeah! Onions, brown gravy, mashed potatoes and bangers, what is not to like here! This truly is our family's comfort food. We may be sold out. It does not get any better than this for comfort! I am home now.
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Ayrshires Braised Lamb Shank
A Scottish lamb dish for our Kings and Queens. This form of braising goes back to when only a few ingredients were available. Carrots, onions and leeks, with wild herbs for taste, plus lots of time as it slowly braises. Enjoy our past. Served with our Chef’s choice of two vegetables and two potatoes.
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Balmoral Stilton Blue Cheese Filet
Do you love Stilton? Do you love steak? You will love this! A 10oz Ream’s Best filet steak topped with a slice of melting Stilton. Served with creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans.
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Breamar Braised Rabbit
Succulent hind legs, sweet and tender, lovingly braised in a rich broth. Served in a hearty white bean and bacon stew. Really love this dish. If you have never tried rabbit, this is a great one to start with. You will love the taste and flavour. Served with our Chef’s choice of two vegetables and two potatoes. (Gluten-free.)
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Traditional Shepherd’s Pie
Slow braised diced lamb chunks, peas and carrots in an herb-infused gravy, topped with mashed potatoes. 50-year-old recipe, really tasty. Granny took care in cooking this. Nothing like this in the Fox Valley. Served with our Chef’s choice of two vegetables.
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Edinburgh’s Steamed Salmon
High-heat steamed to hold the delicate flavour in with fresh herbs. Can have a little bit of pink in the middle — however, we will cook it longer for you if preferred, just ask. Served with lemon-infused butter. Simple, but the best. We, the Scottish, know how salmon should be cooked. We worship this seagoing fish that sacrifices its life as it returns to the river where it was born for the next generation. Served with our Chef’s choice of two vegetables and two potatoes.
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Hadrian’s Wall Roasted Duck Breast
The very best of duck breast with Rabbie’s mustard, honey and rosemary marinade, then oven roasted, for it unleashes the flavours as you have never tasted before. We recommend this dish cooked medium rare. The Romans came to conquer, but the Scots fought well and held them back. Then the Romans built Hadrian’s Wall to keep the Scots from attacking them. The Roman Empire fell apart after this. Served with our Chef’s choice of two vegetables and two potatoes.
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Ardmore Rib-Eye Steak Selection
A succulent 16oz rib-eye steak — choose your option from three different sauces: crushed peppercorn, buttery garlic or creamy mushroom with black truffle oil. These make for the most flavoursome steaks ever. Wow. They have the power of taste all over them. What more can I say. Served with our Chef’s choice of two vegetables and two potatoes.
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Dalkeith’s Pan-Fried Rainbow Trout
When it comes to fish, this one is often forgotten. Ruby Red Trout — they love our clean rivers, like salmon, but they stayed home. A boneless fileted trout, pan-fried with burnt lemon-herbed butter. You will not taste this trout in any other restaurant in the Fox Valley. Served with our Chef’s choice of two vegetables and two potatoes.
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Haggis, Neeps and Tatties
Well here we go. Scotland’s most-sold dish. The haggis is made from a 150-year-old recipe. You may love or hate it — but try it once. It may surprise you on how good it tastes. Served with our whisky sauce.
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Dumfries 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. Sounds simple to cook — it is not. However, tastes fantastic. Served with our Chef’s choice of two vegetables and two potatoes.
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Musselburgh’s Fish and Chips
Boneless filet of haddock. If you went to a ‘Scottish chippy’, this is what you would get: real chips and real fish, as it’s cooked in Scotland. Succulent fish in our beer batter with mushy peas and our house-made tartar sauce. I eat this weekly, reminds me of home.
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Queen Elizabeth’s Pork Chop
A Ream’s 16oz bone-in pork chop topped with a sweet brown mustard sauce and bacon apple-and-brandy chutney. Wow. An amazing flavour for pork — juicy and tender meat — with a taste beyond your expectations. Served with our Chef’s choice of two vegetables and two potatoes.
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Stirling Hill Rack of Lamb
So tender. Lamb as it was meant to be enjoyed. We cook it medium rare, and serve it with a mint gravy. You’ll come back for this. Served with our Chef’s choice of two vegetables and two potatoes.
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Manor House Duck
From the Lord’s duck pond, it is tender, slowly cooked in its own fat, with herbs and aromatics, then drizzled with a golden maple citrus glaze. Served with our Chef’s choice of two vegetables and two potatoes.
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Consuming raw or under-cooked meat, poultry, seafood, shellfish or eggs, may increase your risk of food-borne illness If you have any allergies to a particular ingredient, please let us know so that we may avoid this in your meal.