Restaurant Menu 2017-11-09T16:21:56+00:00

RESTAURANT MENU

Starters

Soup de Jour, Homemade Flavoured Bread… £4.50

Goats Cheese Panacotta, Roasted Tomatoes, Textures of Beetroot, Balsamic Vinaigrette… £5.00

Ragu of Wild Mushrooms, Toasted Brioche, Poached Hens Egg. Micro Leaf Salad… £5.00

Hand Dived Scottish Scallops, Stornoway Black Pudding Crumble, Cauliflower Puree With a Pancetta Shard… £7.00

Garlic and Chilli King Prawns, Sundried Tomato Focaccia, Lemon Oil… £6.50

Salt and Pepper Chicken Tempura, Asian and Seasame Seed Coleslaw, Chilli and Lime Glaze… £5.50

Mains

Thomas Burns Lamb Shank, Roasted Baby Onions, Creamed Potatoes, Buttered Kale and Mint Jus…£13.95

Barbary Duck Breast, Spiced Butternut Squash, Wild Mushrooms, Potato Fondant and Cranberry Jus… £12.95

Woodland Pork Belly, Ham Hock Bon Bon, Bubble and Squeak Cake and a Cider Apple Glaze… £11.00

18 Hour Braised Rib of Beef, Dauphinoise Potatoes, Thyme Glazed Carrots and a Rich Beef Jus… £12.50

Free Range Chicken, Carrot Puree, Crispy Parma Ham, Stem Broccoli and Permentier Potatoes… £10.50

Buttered Poached Cod, Scottish Salmon Chowder, Baby Vegetables, Cheddar Velouté and Sea Herbs… £12.00

Tempura Vegetables, Indian Spice Cous Cous, Apple Gel, Curried Coconut Cream and Root Vegetable Crisps… £9.95

Blue Murder and Broccoli Rigatoni Pasta, Parmesan Shavings and Roasted Pine Nuts… £9.50

From The Grill

All our meat has been hand picked by our Executive Chef and sourced from Thomas Burns Butcher’s in Bo’ness.  Steaks have been matured for 21 days to maximise flavour and are cooked to your liking.

10Oz Rib Eye… £26.95

8Oz Sirloin… £21.95

Rosemary and Garlic Rack of Lamb… £18.00

Lemon and Thyme Grilled Chicken… £10.50

all Served with Hand Cut Chips, Vine Tomatoes and Portobello Mushrooms.

Choice Of Sauce
Diane, Wild Mushroom & Blue Murder, Pink Peppercorn, Beef Jus
£3.50

Sides
Hand Cut Chunky Chips… £3.00,
Medley of Autumn Vegetables… £3.00
Butter Glazed Ayrshire Potatoes…£3.00,
Parmesan Rocket and Shallot Salad… £4.50,
Marinated Olives… £3.95
Handmade Bread and Oils… £3.95

Desserts

Champagne Lemon Meringue Cheesecake, Lemon Curd, Meringue Shard… £5.00

Forrest Berry Popping Candy Parfait, Fruit Puree, Crumbled Amaretti Biscuit… £5.50

Scottish Talisker Single Malt Panacotta, Vanilla Shortbread… £6.00

Rich Dark Chocolate Marquise, Chocolate Soil, Scottish Tablet Ice Cream… £5.50

A Selection of Fine Scottish Cheese, Grape Chutney, Oatcakes and Pickles… £7.00

Coffee And Tea

Americano £2.00
Cappuccino £2.25
Latte £2.25
Espresso £2.00
Irish Coffee £4.00
Hot Chocolate £2.25
Bailey Hot Chocolate £4.00

Tea £1.80
Flavoured Tea £2.00

Vegetarian, vegan and gluten free options available
Please let us know any specific dietary requirements you have when booking

BOOK A TABLE

01506 823213 | Send an email

SOME RECENT REVIEWS

What a difference in the food! I went with family for lunch. The servers were very attentive. The menu, although restricted because of the renovations, was absolutely amazing. I will definitely be back and cannot recommend highly enough. If this is a taste of what is to come them I cannot wait. They have definitely put Bo’ness on the map with the chef they have.

Lisa Waugh, 14 October 2017

Super Hotel and Restaurant. Food amazing and great selection of drinks. Staff superb and go the extra mile for customers. Great night had by all. Highly recommend this place.

Alice Brannigan, 23 October 2017

Many thanks for the wonderful service and lovely afternoon tea provided after my dad’s funeral. Staff were friendly and helpful and events manager went out of his way to ensure everything was perfect. Thanks again.

Mhairi Chisholm, 14 October 2017

Had a lovely evening with friend & family food was fantastic service and staff grand, atmosphere conducive to a relaxing evening whether eating or just having a drink

Margaret Harkness, 22 October 2017

Great night, great service & a very inviting atmosphere. I would highly recommend the hotel to anyone looking for great dining, booking a function or looking for accommodation.

Stan Moore, 21 October 2017