THE ROYAL HARE

1. Venison & Root Vegetable Pasty - 8.50

   Slow-cooked with root vegetables and herbs, served with a side of spiced red cabbage slaw.

2. Wild Mushroom & Thyme Crostini - 7.50

   Locally foraged wild mushrooms sautéed with garlic and thyme, served on crispy sourdough bread.

3. Cullen Skink Soup - 6.95

   A creamy, traditional Scottish soup made with smoked haddock, potatoes, and leeks.

1. Whisky-Cured Salmon - 9.00

   Delicate slices of Scottish salmon, cured in whisky and dill, served with pickled cucumbers and oatcakes.

2. Chanterelle & Black Garlic Pasty - 8.50

   A flaky pastry stuffed with sautéed chanterelles and black garlic, served with a side of spiced cranberry chutney.

3. Haggis Scotch Egg - 7.95

   A twist on the classic Scotch egg - free-range egg wrapped in haggis, breaded and fried, with a mustard dipping sauce.

1. Whisky-Glazed Pork Belly with Blackberries - 19.50

   Slow-cooked pork belly glazed with a rich whisky reduction, served with tart blackberry compote.

2. Roasted Pheasant with Whisky-Marmalade Glaze - 21.00

   Succulent pheasant breast glazed with whisky and Seville orange marmalade, accompanied by parsnip purée and wilted kale.

3. Wild Mushroom & Barley Risotto - 16.50

   Creamy barley risotto cooked with wild mushrooms, finished with truffle oil and Parmesan shavings.

1. Highland Herb-Crusted Cod - 18.95

   Fresh North Sea cod fillet, crusted with a blend of Highland herbs and breadcrumbs, served with buttered leeks and lemon-roasted potatoes.

2. Venison & Juniper Stew - 19.50

   A hearty stew of wild Scottish venison, slow-cooked with juniper berries, red wine, and winter vegetables, served with crusty bread.

3. Seared Loch Fyne Sea Trout - 17.95

   Pan-seared sea trout fillet with a dill beurre blanc, served with sautéed greens and crushed new potatoes.

1. Gooseberry & Honeycomb Tart - 7.25

   A buttery pastry filled with tangy gooseberry compote and topped with crunchy honeycomb pieces, served with a dollop of fresh whipped cream.

2. Sticky Toffee Pudding - 6.50

   A classic Scottish dessert served with rich toffee sauce and vanilla bean ice cream.

3. Cranachan - 7.00

   Layers of whipped cream, fresh raspberries, toasted oats, and honey, with a hint of whisky.

1. Whisky-Infused Chocolate Tart - 7.50

   Dark chocolate tart with a whisky ganache filling, served with a dollop of clotted cream.

2. Bramble & Apple Crumble - 6.95

   Warm, spiced bramble and apple crumble with a golden oat topping, served with custard or ice cream.

3. Scottish Shortbread & Honeycomb Ice Cream - 5.95

   Buttery Scottish shortbread served with a scoop of honeycomb ice cream, topped with a drizzle of heather honey.