Food Menus
Breakfast
Argyle House full Scottish Breakfast
includes:
Pork sausage
Lorne sausage
grilled bacon
eggs of your choice
black pudding
potato scone
hash brown
mushrooms
grilled tomato
white or brown toast
Vegetarian Breakfast
Includes:
Chargrilled bagel
creamed avocado & chilli
hash brown
poached eggs
Includes unlimited Tea and coffee
£14.95 per person
Lunch 12 -16:30 Last orders
Starter
Red lentil &root vegetable soup– crusty bread & salted butter
Whipped parfait of livers– red currant reduction, Arran oatcakes, pickled chutney
Campbell’s haggis, buttered Maris Piper, bashed neeps, toasted oats & whisky jus
Main Course
Line caught North Sea haddock-IPA batter, seasoned fries & pickled tartar
Flame grilled 6oz beef burger or crispy coated chicken breast-toasted
sesame bun, house salad, Smokey ketchup & salted fries
(Add bacon, mature cheddar, haggis £1.50)
Peppered steak pie with Cumberland sausage, creamy mash, garden peas & puff pastry
Pappardelle pesto– toasted pine kernel, torn basil, rocket salad (v)
Dessert
Sticky toffee pudding– vanilla ice cream & demerara sauce
White chocolate orange mousse– all butter shortbread crumb,
Raspberry ripple cheesecake- winter berry compote, brandy biscuit
2 course £16.95
3 course £21.95
Monday Tuesday Wednesday Dinner
Starter
Red lentil & root vegetable soup-warm bread roll, salted butter
Chicken liver parfait- salted butter, Arran oaties, red onion chutney
Spiced haggis – peppered turnip, whipped potato, mustard mayo
Plum tomato- Italian soft cheese, aged balsamic, basil oil
Main
6oz Beef burger- brioche bun, sea salt fries, sriracha mayo
(add bacon, haggis, arran cheddar) £1.50
Line caught Beer battered Haddock- chunky chips, pickled mayo, lemon wedge
Chargrilled lime & Cajun chicken- smashed avocado, spiced tortilla chip, chard corn, mango salsa
Campbell’s Borders steak & sausage pie – buttered puff pastry, garden peas, seasoned mash
Linguini & roast garlic- steamed broccoli, spinach, peppers & spring onion
10oz Scotch Ribeye- grill garnish, house jus (£5 supplement)
Dessert
Milk chocolate- Ecuadorian chocolate shaving, crisp meringue, micro sponge
Coconut & muscovado panna cotta mango gel, all butter shortbread crumb
Warm sticky toffee pudding, butterscotch sauce, vanilla ice cream
Sticky toffee pudding– vanilla ice cream & demerara sauce
3 course £25.95
Thursday Friday Saturday Dinner
Starter
Red lentil & root vegetable bread roll, butter rosette
Chicken liver parfait, tomato chutney, arran oat cakes
Grilled Halloumi, watermelon, pomegranate, mint relish
Campbells haggis– peppered turnip, whipped potato, mustard mayo
Sriracha king prawns, bean sprouts, toasted chili bread
Main
Shin of beef, red wine, chestnut mushrooms, smoked pancetta, pappardelle, ragout
Wasabi salmon sugar snap broth, ramen noodles
Chicken schnitzel– parmesan crumb, whipped corn mash,
tomato slaw
10oz 28-day aged rib eye, grill garnish, Jenga fries, houses jus (£6supp)
Puy lentil dahl, green chilli, sambal, cauliflower rice, coconut yogurt
Dessert
Milk chocolate-Ecuadorian chocolate shaving, crisp meringue, micro sponge
Coconut & Cane sugar panna cotta mango gel, all-butter shortbread crumb
Warm sticky toffee pudding, butterscotch sauce, vanilla ice cream
Apple crumble sundae, vanilla bean ice cream, salted caramel sauce
3 course £26.95
Sunday Lunch
Starter
Plum tomato- Italian soft cheese, aged balsamic, basil oil
Sweet potato and coconut soup, cheddar, sour dough crouton
Red lentil and tomato soup
Main
Roast silverside
scotch beef,12-hour slow roast with red wine jus
Roast breast of Turkey
with sage stuffing, Garlic & rosemary
All served with black pepper & honey roast root vegetables,
Yorkshire pudding, jus
Spinach, Puy lentil, cauliflower & root Vegetables wellington (V/VE)
Line caught Beer Battered Haddock, chunky chips, pickled mayo, lemon wedge
Scotch steak & ale pie, buttered puff pastry, whipped potato and garden peas
Dessert
Sticky toffee pudding– vanilla ice cream & demerara sauce
Raspberry ripple cheesecake- winter berry compote, brandy biscuit
Victoria sponge with Creme Anglaise
£18.00