Group Menu
Bread, Olives & Dips
Freshly baked bread with balsamic & olive oil
1.00 pp
Mixed olives
1.60
Olive tapenade, houmous
each 1.95
Starters
Soup of the day
served with freshly baked bread & butter (V) (NGCI available)
Haggis, neeps & tatties
with thyme jus (vegetarian haggis also available)
Smoked mackerel pate
beetroot relish & oatcakes
Butternut squash falafel
with tabbouleh & houmous (V) (VGN) (DF)
Mains
Chargrilled chicken breast
potato & celeriac boulangère, sautéed leeks, chestnut mushrooms & tarragon jus (NGCI)
Handmade fishcake
with a perfectly poached egg & seasonal greens (available at lunch only)
SCOTTISH SALMON
tomato & cannellini bean ragout, roasted peppers & wild garlic pesto (NGCI) (available at dinner only)
CRISPED PORK SHOULDER & BLACK PUDDING
sautéed potatoes, cabbage & apple sauce (DF)
Butternut squash & sage risotto
pine nuts & spinach (V) (NGCI) (N)
Desserts
Howies banoffee pie
with biscuit base, toffee sauce, banana & whipped cream
Sticky toffee pudding
with caramel sauce & homemade vanilla ice cream
Poached rhubarb with homemade crumble,
almond milk anglaise & raspberry sorbet (N) (VGN) (DF) (NGCI)
Chocolate & cranberry brownie
with vanilla bean ice cream (NGCI)
NGCI = Non Gluten Containing Ingredients V = Vegetarian VGN = Vegan N = Contains Nuts DF = Dairy Free
For allergen information on each dish, please speak to a member of staff or visit howies.uk.com. Due to the busy nature of our kitchens, it is not possible for us to guarantee dishes are 100% allergen free.
Terms and conditions. This menu is subject to seasonal changes. A 10% discretionary service charge will be added to tables of 6 or more.