Seasonal soup of the day served with lightly toasted bloomer bread
Korean vegetable gyoza glazed with sticky Korean BBQ sauce, served with iceberg lettuce, sweet & sour red onion, spring onion and fresh lime
The cheese button mushroom bruschetta on toasted bloomer bread in a creamy mozzarella, Taw Valley Cheddar & Stilton sauce, served with rocket leaves
Mains
Pea, mint and mild chilli stuffed tortellini drizzled with a lemon & elderflower dressing, served with slow-roasted tomatoes, peas, fresh mint and rocket leaves
Pork & leek sausages on a bed of buttery chive mashed potato, with tenderstem broccoli, crispy beer-battered onion rings and a rich beef gravy
Mac 'n' cheese topped with melted mozzarella and cheddar, finished under the grill and served with garlic bloomer bread and dressed side salad
Desserts
Espresso chocolate brownie drizzled in espresso martini flavour Belgian chocolate sauce and salted caramel sauce, scattered with a crushed Biscoff biscuit crumb and marshmallows, served with a chocolate flake and Arran Scottish Tablet ice cream
Bread and butter pudding dipping fingers served with salted caramel sauce and a jug of creamy custard
Strawberry daiquiri cheesecake in creamy New York style with a sweet and fruity strawberry and rum daiquiri compote, served with Arran Dairy ice cream