SFor one or two — our fine selected chicken livers blended with herbs, cream and our whisky. Then sealed with our clarified butter and a sweet orange marmalade on top. This is excellent for taste and flavour far beyond what you imagine, served with crisp toast. (Gluten-free available.)

For one or two — our rounds of watermelon with goats cheese, then topped with succulent shrimp dripping with heather honey, and crisp frizzle lettuce. Fantastic flavour combination. (Gluten-free.)

For one or two — it's the Scottish mystical beastie. Try it once and remember for the rest of your life the first time this amazing dish touched your lips. Dinna be worried its nay gonna kill ye. Served with crisp toast.

For one or two — a fresh chicken egg with our homemade pork banger sausage. Coated with fresh bread crumbs, then deep fried till golden brown. Served on a potato nest with our traditional HP brown sauce and Poacher's Pickle. The best you will ever taste. Tell us if you find better.

For one or two — white button mushrooms cooked with butter in a cream and garlic sauce, with a hint of black truffle oil, served with toasted garlic buttered baguette. Nay kissing tonight fur you got garlic breath. (Gluten-free available.)

For four, three or two — but not one. Three of each topping — smoked salmon with egg roe, bacon with red onion, spicy with jalapeño, and traditional egg with mustard. Served with crisp toast. Taste the difference of each one. (Gluten-free.)

For one or two. Served on a bed of buttered, grilled asparagus is sliced avocado, topped with our melting cheese. Gently baked to release the flavours. Simple and delicious. (Gluten-free.)

For one or two. Succulent pork belly slices marinated for over 24 hours, then served with our sweet black cherry sauce and warmed enough to release the flavours. So tender and full of flavour. Git in ma belly

For one or two — wood-smoked haddock flakes in our warmed, savory, creamy cheese sauce, served with crisp toast. This is outstanding for flavour. Enjoy.

For four, three or two, but not one — this is the top of the show. From the farmer in the fields working to gather the crops, this is what they had to eat, served from the farmer's wife. Hot food was not available during these times. This meal is what she gave to the workers with fresh milk from the cows. Four different meats and strong cheddar cheese, goats cheese, honey touched Stilton and soft Brie, With Poacher's Pickle and Branston's Pickle, seasonal jam, plus our house-made crostini and crisp toast. This is our farmers' past.

For one or two. Our Queen loves this, small in portion but big in flavour. Beef bone split in half then oven roasted. You need to get to the juicy marrow inside — think beef butter. Served with our crisp toast. The taste is amazing.

For four, three or two — but not one. Creamy mashed potatoes stuffed with cheese, garlic and herbs. Coated in our bread crumbs, then deep fried until golden brown. Served with creamy cheese dipping sauce.

For over two hundred years this has been served in Scotland. Leeks, onion, potatoes, herbs and slow-braised chicken with a sweet prune. (Gluten-free.)

Creamed green peas in a ham bone stock finished with lean, sliced ham. Thick and tasty, just amazing. (Gluten-free, dairy-free.)

Lightly smoked haddock, potatoes and onions, finished with fresh cream. A flavour taste as old as history, from the first time the British came to America. But the Scottish made this first. The precursor to America's clam chowder. (Gluten-free.)

Everything we have that's green, with the red and yellow peppers, plus radishes, pickled red onions and heirloom tomatoes. (Gluten-free.)

Crisp Romaine lettuce with anchovies, shaved parmesan cheese and crushed bread points, with our special Caesar dressing. (Gluten-free available.)

A blend of crisp lettuces plus green beans, radishes, pickled red onions, cucumber and heirloom tomatoes with barnyard goats cheese balls. (Gluten-free.)

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.

Nice. Heather honey sweet, with a green chili bite. A great way to taste salmon with a twist. The salmon lover's favourite. You will notice the difference on how the Scottish prepare salmon to bring out its taste. Served with our Chef's choice of two vegetables and two potatoes.

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 favourite meals while in France. Tender Ream's 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 our Chef's choice of two vegetables and two potatoes.

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. Maybe the best you will ever taste. Tell me if it's not, honest truth. Just a fantastic dish. Served with our Chef's choice of two vegetables and two potatoes.

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. Think mini lobster. Served with our Chef's choice of two vegetables and two potatoes.

The best breasted game bird, marinated in herbs overnight and topped with a black currant and cognac sauce. Tastes like a succulent, smooth, moist delight — like never experienced before. Fingers required. Served with our Chef's choice of two vegetables and two potatoes.

This is our own recipe for traditional Scottish pork bangers made in house 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 food. I am home now.

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.

Do you love Stilton? Do you love steak? You will love this. A Ream's 10oz filet steak topped with a slice of melting Stilton. Or you can choose from three other toppings: crushed peppercorn, buttery garlic or creamy mushroom with black truffle oil. Served with our Chef's choice of two vegetables and two potatoes.

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.)

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Gluten-free.)

Whipped cream, honey drizzled raspberries with oven baked oatmeal, soaked in Drambuie Whisky overnight.

The Scot's favorite. moist date cake smothered in buttery toffee sauce with house made whisky custard.

Balmoral's fruit infused meringue with fresh strawberries and whipped cream, topped with a strawberry Drambuie drizzle and Graham's of Geneva ice cream.

A delicate flourless chocolate cake slowly baked to perfection then topped with an espresso infused ice cream. This is amazing for taste (Gluten Free)

With fresh whipped cream and our house made toffee sauce.

Crunchy butter shortbread base, golden brown toffee and caramel topped with a soft chocolate topping.

Brodie's of Edinburgh, Taylor's Decaf, Edinburgh Heather, Scottish Traditional Blend, Edinburgh Thistle.

Scottish, Irish, Kahlua, Bailey's, Brandy, Tia Maria or whatever you decide. Topped with double cream.

This is not like orange-colored, shop-bought mac-and-cheese!

Old Bardstown Bourbon, Pur Likor Blood Orange Liqueur paired with Sweet Vermouth and Orange Bitters. Garnished with Amarena Cherries.

Old Bardstown Bourbon, Grand Marnier with Sweet Vermouth and Orange Bitters. Garnished with Amarena Cherries.

Old Bardstown Bourbon, Sweet Vermouth, AngosturaBitters. Garnished with Amarena Cherries, great start to your night.

Melleti Amaro, Old Bardstown Bourbon and Sweet Vermouth complement each other in this unique cocktail. Simple and tasty.

Deadwood Rye, pure maple syrup with orange and sarsaparilla bitters, then topped off with an orange twist and Amarena cherries.

Christian Brothers Brandy with simple syrup. orange and vanilla cherry bark bitters. Fresh orange peel and Amarena cherries.

Deadwood Rye, simple syrup, orange and sarsaparilla bitters, orange twist and Amarena cherries. Amazing.

110% proof Port Askaig Islay single malt, pure maple syrup, orange, sarsaparilla bitters with an orange twist, Amarena cherries.

Greenall's Gin, St Elder Elderflower Liqueur, Earl GreyInfused Simple Syrup, lemon juice and garnished with lemon peel.

Tito's Vodka blended with Tattersall Cranberry Liqueur, simple syrup, splash of orange juice with an orange pee ltwist.

Grey Goose Vanilla Vodka, Decadent Godiva ChocolateLiqueur, Dark Crème De Cacao, simple syrup anddusted with Chocolate.

50% Greenall's Gin 50% Tito's Vodka and 3 blue cheese stuffed olives on a stick. Lemon peel twist, Chilled with ice by how its shaken. This has a big kick, so be careful.

Pear vodka, elderflower liqueur topped with prosecco, refreshingly elegant.

Empress Gin, lemon juice and lavender syrup ,topped with prosecco and lemon twist.

Butterscotch schnapps, mixed with Old Bardstown Bourbon, sweet combination.

Tito's Vodka, Black Raspberry liqueur with lemon juice, simple syrup, then topped with Sparkling Rose Prosecco and sherbet fizz.

Grey Goose Pear Vodka mixed with pear liqueur, lemon juice, simple syrup shaken into a lovely sour that is sure to satisfy.