Balmoral Restaurant

Our fine selected chicken livers blended with herbs, cream and our whisky, then it's sealed with our clarified butter and a sweet orange marmalade on top. This is excellent for taste and flavour far beyond what you thought. Served with our crisp toast.

Our rounds of marinated goats cheese and slices of watermelon, then topped with succulent shrimp dripping with heather honey and crisp frizzle lettuce. Finished with a balsamic vinegar splash. Fantastic flavour combination.

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 gonnae kill ye. Served with crisp toast.

A fresh chicken egg with our homemade 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. This is the best you will ever taste.

White button mushrooms cooked with butter in a cream and garlic sauce, with a hint of black truffle oil, and served with a toasted garlic buttered baguette. Nay kissing tonight fur you got garlic breath.

Three of each for sharing. Smoked salmon with egg roe, crisp bacon with red onion, spicy green jalapeño, and traditional egg with mustard. Taste the difference of each one. Heavenly.

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. Git in ma belly!

Wood-smoked haddock flakes in our warmed, savoury creamy cheese sauce. Served with crisp toast. This is outstanding for flavour. Enjoy.

Our Royals love 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. Served with our grilled bread. You will not want to share this as the taste is amazing. .

Creamy mashed potatoes stuffed with cheese, garlic and herbs. Coated in our house batter, then deep fried until golden brown. Served with our creamy cheese dipping sauce. Delicious.

Beetroot smoked salmon with a hint of Scotch. Lemon-dill cream cheese mousse on crisp endive with fried capers and apple.

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

Creamed green peas in a ham bone stock finished with lean, sliced ham. Thick and tasty, just amazing.

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.

Everything we have that's green.

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

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, pickled red onions, cucumber and heirloom tomatoes, then added are dried cranberries, walnuts, mandarin oranges, and barnyard goats cheese crumbles.

This is our own recipe for traditional Scottish 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. I am home now. Select one vegetable side from our choices listed.

A halved whole red pepper, stuffed with long-grain pan-fried rice with onion, celery, zucchini, carrot, cilantro and jalapeño. Then baked in the oven, topped with a cheddar cheese sauce. Sounds simple to cook, but it is not. However, it just tastes fantastic. Our chefs can change the ingredients to your requirements. This is how true restaurants who make fresh food can adapt to your specific expectations. Such a tasty dish. Select one potato side and one vegetable side from our choices listed.

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.

Smoked bacon with moist chicken breast and Stilton blue cheese sauce, absolutely amazing for flavour. Now you can taste the same with your choice of buttery garlic sauce or creamy white mushroom sauce with black truffle oil. At all the eleven restaurants I have had, the Stilton was the best seller. Select one potato side and one vegetable side from our choices listed.

Nice! Heather honey sweet, with a green chili bite. A wonderful way to taste salmon with a twist. The salmon lover's favourite. Huge response of our customers loving this. Select one potato side and one vegetable side from our choices listed.

High heat steamed to hold the delicate flavour in with fresh herbs. Served with lemon-infused butter. Simple, but the best for natural outstanding flavour. Select one potato side and one vegetable side from our choices listed. You will not be disappointed in either of these choices if you love the true taste of salmon. Perfect Scottish food at its best.

Slow braised diced lamb chunks, peas and carrots in an herb-infused gravy, topped with mashed potatoes. Oven baked 50-year-old recipe, so tasty. Granny took care in cooking this one. We have continued her memory with love. This is the real dish passed down from generations of Scottish mothers and grandmothers, and has won many awards in Scotland for originality and its authentic taste. Go Granny. Select one vegetable side from our choices listed.

A 16oz bone-in pork chop topped with a sweet brown mustard sauce, bacon, apple and brandy chutney. Wow. An amazing flavour for pork. It's juicy and tender meat with a taste beyond your expectations. This I believe you will not find any better. Big seller on the menu. Select one potato side and one vegetable side from our choices listed.

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 fillet of the trout, pan-fried with burnt lemon-herbed butter. You will not taste this trout in any other restaurant in the Fox Valley. Looks like a salmon fillet but has the beautiful taste of a river trout. Select one potato side and one vegetable side from our choices listed.

The absolute 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. Select one potato side and one vegetable side from our choices listed.

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. A tender fillet 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 tonight. Select one potato side and one vegetable side from our choices listed.

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 to fall off the bone. 800 plus years of simple cooking. The best of lamb I have tasted in years, Enjoy our past. Select one potato side and one vegetable side from our choices listed.

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 on a bed of parsnip puree. Not seen on any menu often but cooked with expertise. It's just a fantastic dish, I cannot tell you more than the taste you will experience. Game hunters tell us this is the best venison they have tasted. You decide. Select one potato side and one vegetable side from our choices listed.

The best of game birds. Amazing in flavour for those that like this note, as we have mellowed it out by marinating it in sweet fruits and herbs overnight. Now it tastes like a savoury, smooth, sweet, moist succulent surprise, an excellent choice for the taste of something different you will rarely see on any menu. A unique dish. Select one potato side and one vegetable side from our choices listed.

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 before then this is a great one to start with. You will love the taste and flavour, it will be so different from what you have ever imagined. Exceedingly rare to be seen on any menu. Select one potato side and one vegetable side from our choices listed.

For over 800 years of history, royalty controlled our everyday lives. When his lordship says "I would like some duck for dinner tonight," the gamekeeper goes to the lord's duck pond, selects one, then passes it to the kitchen for the cooks to prepare. It is made tender by the slow cooking in its own fat, with herbs and aromatics. Then it's drizzled with a golden maple citrus glaze. Now the lord has his duck. This is how life was then. Everything was to please the lord of the manor and his family. Tomorrow he wants squab. This is a dish beyond fantastic for flavour and taste. Select one potato side and one vegetable side from our choices listed.

A succulent 16oz. boneless rib-eye steak makes for the most flavoursome steak ever, with the power of taste all over. Now you can taste the same, simply plain or with your choice of four sauces — buttery garlic sauce, creamy white mushroom sauce with black truffle oil, crushed black peppercorns or our amazing Stilton blue cheese special sauce. Wow. What more can I say about this steak other than outstanding. Select one potato side and one vegetable side from our choices listed.

This is our best cut of beef from our local butcher, tender, juicy and cooked to your taste with a choice of plain or four amazing sauces. Our best seller is the one topped with a slice of melting Stilton blue cheese finished with our cream sauce. Next is our crushed black peppercorns with a little spice for those that like some heat. Then the buttery garlic one — well if you like garlic, then this is the one for you. Lastly our creamy white mushrooms with black truffle oil, beautiful in flavour. You have choices tonight. Enjoy each one for I am sure you will not be disappointed with the tenderness and flavour of each steak. Select one potato side and one vegetable side from our choices listed.

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.

Our fine selected chicken livers blended with herbs, cream and our whisky, then it's sealed with our clarified butter and a sweet orange marmalade on top. This is excellent for taste and flavour far beyond what you thought. Served with our crisp toast.

Our rounds of marinated goats cheese and slices of watermelon, then topped with succulent shrimp dripping with heather honey and crisp frizzle lettuce. Finished with a balsamic vinegar splash. Fantastic flavour combination.

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 gonnae kill ye. Served with crisp toast.

A fresh chicken egg with our homemade 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. This is the best you will ever taste.

White button mushrooms cooked with butter in a cream and garlic sauce, with a hint of black truffle oil, and served with a toasted garlic buttered baguette. Nay kissing tonight fur you got garlic breath.

Three of each for sharing. Smoked salmon with egg roe, crisp bacon with red onion, spicy green jalapeño, and traditional egg with mustard. Taste the difference of each one. Heavenly.

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. Git in ma belly!

Wood-smoked haddock flakes in our warmed, savoury creamy cheese sauce. Served with crisp toast. This is outstanding for flavour. Enjoy.

Our Royals love 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. Served with our grilled bread. You will not want to share this as the taste is amazing. .

Creamy mashed potatoes stuffed with cheese, garlic and herbs. Coated in our house batter, then deep fried until golden brown. Served with our creamy cheese dipping sauce. Delicious.

Beetroot smoked salmon with a hint of Scotch. Lemon-dill cream cheese mousse on crisp endive with fried capers and apple.

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

Creamed green peas in a ham bone stock finished with lean, sliced ham. Thick and tasty, just amazing.

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.

Everything we have that's green.

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

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, pickled red onions, cucumber and heirloom tomatoes, then added are dried cranberries, walnuts, mandarin oranges, and barnyard goats cheese crumbles.

This is our own recipe for traditional Scottish 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. I am home now. Select one vegetable side from our choices listed.

A halved whole red pepper, stuffed with long-grain pan-fried rice with onion, celery, zucchini, carrot, cilantro and jalapeño. Then baked in the oven, topped with a cheddar cheese sauce. Sounds simple to cook, but it is not. However, it just tastes fantastic. Our chefs can change the ingredients to your requirements. This is how true restaurants who make fresh food can adapt to your specific expectations. Such a tasty dish. Select one potato side and one vegetable side from our choices listed.

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.

Smoked bacon with moist chicken breast and Stilton blue cheese sauce, absolutely amazing for flavour. Now you can taste the same with your choice of buttery garlic sauce or creamy white mushroom sauce with black truffle oil. At all the eleven restaurants I have had, the Stilton was the best seller. Select one potato side and one vegetable side from our choices listed.

Nice! Heather honey sweet, with a green chili bite. A wonderful way to taste salmon with a twist. The salmon lover's favourite. Huge response of our customers loving this. Select one potato side and one vegetable side from our choices listed.

High heat steamed to hold the delicate flavour in with fresh herbs. Served with lemon-infused butter. Simple, but the best for natural outstanding flavour. Select one potato side and one vegetable side from our choices listed. You will not be disappointed in either of these choices if you love the true taste of salmon. Perfect Scottish food at its best.

Slow braised diced lamb chunks, peas and carrots in an herb-infused gravy, topped with mashed potatoes. Oven baked 50-year-old recipe, so tasty. Granny took care in cooking this one. We have continued her memory with love. This is the real dish passed down from generations of Scottish mothers and grandmothers, and has won many awards in Scotland for originality and its authentic taste. Go Granny. Select one vegetable side from our choices listed.

A 16oz bone-in pork chop topped with a sweet brown mustard sauce, bacon, apple and brandy chutney. Wow. An amazing flavour for pork. It's juicy and tender meat with a taste beyond your expectations. This I believe you will not find any better. Big seller on the menu. Select one potato side and one vegetable side from our choices listed.

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 fillet of the trout, pan-fried with burnt lemon-herbed butter. You will not taste this trout in any other restaurant in the Fox Valley. Looks like a salmon fillet but has the beautiful taste of a river trout. Select one potato side and one vegetable side from our choices listed.

The absolute 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. Select one potato side and one vegetable side from our choices listed.

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. A tender fillet 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 tonight. Select one potato side and one vegetable side from our choices listed.

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 to fall off the bone. 800 plus years of simple cooking. The best of lamb I have tasted in years, Enjoy our past. Select one potato side and one vegetable side from our choices listed.

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 on a bed of parsnip puree. Not seen on any menu often but cooked with expertise. It's just a fantastic dish, I cannot tell you more than the taste you will experience. Game hunters tell us this is the best venison they have tasted. You decide. Select one potato side and one vegetable side from our choices listed.

The best of game birds. Amazing in flavour for those that like this note, as we have mellowed it out by marinating it in sweet fruits and herbs overnight. Now it tastes like a savoury, smooth, sweet, moist succulent surprise, an excellent choice for the taste of something different you will rarely see on any menu. A unique dish. Select one potato side and one vegetable side from our choices listed.

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 before then this is a great one to start with. You will love the taste and flavour, it will be so different from what you have ever imagined. Exceedingly rare to be seen on any menu. Select one potato side and one vegetable side from our choices listed.

For over 800 years of history, royalty controlled our everyday lives. When his lordship says "I would like some duck for dinner tonight," the gamekeeper goes to the lord's duck pond, selects one, then passes it to the kitchen for the cooks to prepare. It is made tender by the slow cooking in its own fat, with herbs and aromatics. Then it's drizzled with a golden maple citrus glaze. Now the lord has his duck. This is how life was then. Everything was to please the lord of the manor and his family. Tomorrow he wants squab. This is a dish beyond fantastic for flavour and taste. Select one potato side and one vegetable side from our choices listed.

A succulent 16oz. boneless rib-eye steak makes for the most flavoursome steak ever, with the power of taste all over. Now you can taste the same, simply plain or with your choice of four sauces — buttery garlic sauce, creamy white mushroom sauce with black truffle oil, crushed black peppercorns or our amazing Stilton blue cheese special sauce. Wow. What more can I say about this steak other than outstanding. Select one potato side and one vegetable side from our choices listed.

This is our best cut of beef from our local butcher, tender, juicy and cooked to your taste with a choice of plain or four amazing sauces. Our best seller is the one topped with a slice of melting Stilton blue cheese finished with our cream sauce. Next is our crushed black peppercorns with a little spice for those that like some heat. Then the buttery garlic one — well if you like garlic, then this is the one for you. Lastly our creamy white mushrooms with black truffle oil, beautiful in flavour. You have choices tonight. Enjoy each one for I am sure you will not be disappointed with the tenderness and flavour of each steak. Select one potato side and one vegetable side from our choices listed.

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.

Wood-smoked haddock flakes in our warmed, savoury creamy cheese sauce. Served with crisp toast. This is outstanding for flavour. Enjoy.

Our fine selected chicken livers blended with herbs, cream and our whisky, then it’s sealed with our clarified butter and a sweet orange marmalade on top. This is excellent for taste and flavour far beyond what you thought. Served with our crisp toast.

One pound of big blue mussels cooked in a coconut green chili broth served with grilled baguette to dip in to the tasty broth.

White button mushrooms cooked with butter in a cream and garlic sauce, with a hint of black truffle oil, and served with a toasted garlic buttered baguette. Nay kissing tonight fur you got garlic breath.

Creamy mashed potatoes stuffed with cheese, garlic and herbs. Coated in our house batter, then deep fried until golden brown. Served with our creamy cheese dipping sauce. Delicious.

Our rounds of marinated goats cheese and slices of watermelon, then topped with succulent shrimp dripping with heather honey and crisp frizzle lettuce. Finished with a balsamic vinegar splash. Fantastic flavour combination.

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. Git in ma belly!

A fresh chicken egg with our homemade 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. This is the best you will ever taste.

Three of each for sharing. Smoked salmon with egg roe, crisp bacon with red onion, spicy green jalapeño, and traditional egg with mustard. Taste the difference of each one. Heavenly.

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 gonnae kill ye. Served with crisp toast.

For over 200 years this has been served in Scotland. Leeks, onion, potatoes, herbs and slow-roasted chicken with a sweet prune.

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.

Creamed green peas in a ham bone stock, finished with lean, sliced ham. Thick and tasty, just amazing.

Everything we have that’s green.

Everything we have that’s green, with the red and yellow peppers, plus pickled red onions and heirloom tomatoes.

Crisp Romaine lettuce with anchovies, shaved Parmesan cheese and crushed bread points, with our special Caesar dressing. Add crispy fried chicken filet for $8.

A blend of crisp lettuces plus green beans pickled red onions, cucumber and heirloom tomatoes, then added are dried cranberries, walnuts, mandarin oranges, and barnyard goat’s cheese crumbles.

Stilton blue cheese crumbles, blueberry vinaigrette, cucumbers, tomatoes and a grilled 6 oz. filet.

Stilton Bleu Cheese, Heather Honey Mustard, Buttermilk Ranch, Thick Balsamic

This is our own recipe for traditional Scottish 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, it does not get any better than this. I am home now.

A succulent 16oz. boneless rib-eye steak makes for the most flavoursome steak ever, with the power of taste all over. Now you can taste the same, simply plain or with your choice of four sauces — buttery garlic sauce, creamy white mushroom sauce with black truffle oil, crushed black peppercorns or our amazing Stilton blue cheese special sauce. Wow. What more can I say about this steak other than outstanding.

So tender! Lamb as it was meant to be enjoyed. We cook it medium rare and serve it with vegetable couscous, sundried tomatoes, carrots and zucchini. Paired with a chimichurri sauce. You’ll come back for this! The best of lamb I have tasted in years, Enjoy our past.

Nice! Heather honey sweet, with a green chili bite. A wonderful way to taste salmon with a twist. The salmon lover’s favourite. Huge response of our customers loving this.

Smoked bacon with moist chicken breast and Stilton blue cheese sauce, absolutely amazing for flavour. Now you can taste the same with your choice of buttery garlic sauce or creamy white mushroom sauce with black truffle oil. At all the eleven restaurants I have had, the Stilton was the best seller.

A 16oz bone-in pork chop topped with a sweet brown mustard sauce, bacon, apple and brandy chutney. Wow. An amazing flavour for pork. It’s juicy and tender meat with a taste beyond your expectations. This I believe you will not find any better. Big seller on the menu.

A halved whole red pepper, stuffed with long-grain pan-fried rice with onion, celery, zucchini, carrot, cilantro and jalapeño. Then baked in the oven, topped with a cheddar cheese sauce. Sounds simple to cook, but it is not. However, it just tastes fantastic. Such a tasty dish.

High heat steamed to hold the delicate flavour in with fresh herbs. Served with lemon-infused butter. Simple, but the best for natural outstanding flavour. You will not be disappointed in either of these choices if you love the true taste of salmon. Perfect Scottish food at its best.

Aggghh! 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 on a bed of parsnip puree. Not seen on any menu often but cooked with expertise. It’s just a fantastic dish, I cannot tell you more than the taste you will experience. Game hunters tell us this is the best venison they have tasted.

The absolute 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.

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 fillet of the trout, pan-fried with burnt lemon-herbed butter. You will not taste this trout in any other restaurant in the Fox Valley. Looks like a salmon fillet but has the beautiful taste of a river trout.

Boneless fillet of haddock. If you went to a ‘Scottish chippy,’ this is what you would get: real chips and real fish, as it is 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.

Biggest scallops the divers can find. When cooked perfectly they are amazing. So buttery, tender, and tasty. Served with a silky parsnip puree, Dijon brown butter sauce, and crispy bacon.

For over 800 years of history, royalty controlled our everyday lives. When his lordship says “I would like some duck for dinner tonight,” the gamekeeper goes to the lord’s duck pond, selects one, then passes it to the kitchen for the cooks to prepare. It is made tender by the slow cooking in its own fat, with herbs and aromatics. Then it’s drizzled with a golden maple citrus glaze. Now the lord has his duck. This is how life was then. Everything was to please the lord of the manor and his family. This is a dish beyond fantastic for flavour and taste.

This is our best cut of beef from our local butcher, tender, juicy and cooked to your taste with a choice of plain or four amazing sauces. Our best seller is the one topped with a slice of melting Stilton blue cheese finished with our cream sauce. Next is our crushed black peppercorns with a little spice for those that like some heat. Then the buttery garlic one — well if you like garlic, then this is the one for you. Lastly our creamy white mushrooms with black truffle oil, beautiful in flavour. You have choices tonight. Enjoy each one for I am sure you will not be disappointed with the tenderness and flavour of each steak.

Slow braised diced lamb chunks, peas and carrots in an herb-infused gravy, topped with mashed potatoes. Oven baked 50-year-old recipe, so tasty. Granny took care in cooking this one. We have continued her memory with love. This is the real dish passed down from generations of Scottish mothers and grandmothers, and has won many awards in Scotland for originality and its authentic taste. Go Granny.

Chilean sea bass, although not from Scotland it is one of the best tasting bass in the ocean. Accompanied with a sweet coconut green chili broth with garlic wilted spinach.

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. A tender fillet 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 tonight.

Not like orange-colored, shop-bought mac and cheese.