Dining at the Sunninghill

tantalising selection of crispy prawns, potato skins, onion rings and battered mushrooms with sweet chilli and B.B-Q.dips

roast black pudding with bacon and apple served with a whisky sauce

large cap mushrooms stuffed with haggis and creamy leeks topped with crispy bacon and served with a whisky sauce

a rich chicken liver pate flavoured with Brandy, served with caramelised red onion on mixed leaves served with warm toast

a fan of melon with a raspberry coulis and a choice of sorbet (raspberry, mango or lemon) garnished with fresh fruit

sauteed mushrooms in peppercorn sauce served with garlic bread

slice of bruschetta topped with red onion marmalade and grilled goat’s cheese with a port and orange drizzle

served on mixed leaves with warm redcurrant jelly

Loaded Potato Skins

with spicy tomato salsa topped with melted cheese served with a sour cream

served with lemon, capers and buttered brown bread

Smoked Salmon Parcel

prawns marie rose wrapped in smoked salmon with mixed leaves, drizzled with a tomato and basil dressing

traditional prawn cocktail

deep-fried crispy tempura battered prawns served with salad leaves

home made salmon and haddock fish cakes flavoured with Thai spices served on mixed leaves with a sweet chilli sauce

pan-fried in garlic butter with a hint of chilli served with garlic bread

Crispy Haggis Rissoles in Oatmeal

served on red onion marmalade with a whisky sauce

traditional fish soup with potatoes, parsley and cream

succulent breaded pieces of plaice, scallops, haddock and scampi, deep-fried with tartare sauce

fried with tartare sauce and lemon wedge

served with tartare sauce

grilled salmon served on a spring onion mash with a lemon and dill sauce

local haddock and scampi tails poached in white wine and cheese sauce

large scampi tails sauteed in onion, garlic, butter, flamed with brandy and finished with cream, served with saffron rice

Balmoral Chicken

supreme of chicken stuffed with haggis and wrapped in bacon served with a mushroom, thyme and whisky cream sauce

griddled butterflied cajun spiced breast of chicken with roasted fresh peppers, baby corn and coriander served with yogurt and mint dip and sweet chilli sauce

Tropical Mango Chicken

supreme of chicken stuffed with mango wrapped in parma ham with a fruity mango sauce

served with selection of condiments and popadums

served with bacon, tomato and oatmeal stuffing

tender pieces of chicken wok-fried with red Thai curry paste, fresh chillies, cumin, ginger, garlic, peppers, onions, coriander and coconut milk, served with rice

medallions of beef fillet layered with haggis served with roasted cherry tomatoes and a sauce of mushrooms, onions, cream and Drambuie

Moroccan Lamb

tender pieces of lamb tossed in spices and slow cooked in tomato, cinnamon and honey served with spicy couscous or spicy rice

tender pieces of fillet steak sauteed with onions, garlic, red wine then finished with cream

Duck Breast with Orange Sauce

Pan seared duck breast garnished with fresh grapefruit and orange segments, served with a tangy orange sauce 

our own steak pie cooked with real ale and topped with flaky puff pastry

served with pineapple in an orange and sherry sauce

chargrilled pork loin and black pudding stack served with a creamy leek and bacon sauce

roasted peppers stuffed with provencale of vegetables glazed with goat’s cheese served on mixed leaves

stir-fried chicken, fillet of beef or vegetables with peppers and onions served with tomato salsa, guacamole and sour cream dips with flour tortillas garnished with salad

pasta tossed with chicken, onion, mushroom, garlic, tarragon, cream and chives

served in a sesame roll with side salad and French fries