• Campsie Glen Chicken

  Smoked bacon with chicken breast and Stilton blue cheese sauce. At all of the 11 restaurants I have had, every time I put this on the menu, it became the best seller. I can say no more. Served with creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans.

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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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• 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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• 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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• 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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• Rib-Eye Steaks

  A 16oz bone-in-rib-eye steak, with the option of 3 different sauces, Peppercorn, Garlic, and Mushroom.

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• Edinburgh's Steamed Salmon

  High-heat steamed just to hold the delicate flavor in with fresh herbed lemon. 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 creamy mashed potato,roasted potato, honey orange glazed carrots and fine green beans.

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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 flavors 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 creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans

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• Dalkeith’s Pan-Fried Ruby Red 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 filleted trout, pan fried with burnt lemon-herbed butter. you will not taste this trout in any other restaurant in Fox valley. Served with creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans.

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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 creamy cheddar cheese sauce. Sounds simple to cook — it is not. However, tastes fantastic! Served with creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans.

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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 — however, try it once. It may surprise you on how good it tastes. Served with our whisky sauce.

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• Queen Elizabeth’s Pork Chop

  A 16oz plus succulent bone-in pork chop topped with a sweet brown mustard sauce and bacon apple and brandy chutney. Wow! This is an amazing flavour for pork, juicy and tender meat with a taste beyond your expectations. Served with creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans.

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• Scottish Steak and Ale Pie

  Succulent chunks of beef with our savory gravy made with rich brown ale. Topped with puff pastry and then oven baked.

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• The Manor House Duck

  From the Lords duck pond, it is tender, slowly cooked in its own fat with herbs and aromatics, then served with a golden maple citrus glaze.

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• Specialty fish of the day

  Ask server

Seasonal Main Courses

• Ayrshires Braised Lamb Shank

  This 16 oz plus Scottish bone-in lamb, a dish that was for our Kings and Queens only. 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 with our gravy on top. Enjoy our 500-year past. 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. Braised in rich broth. Served with 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 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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• 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 creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans.

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