Dinner
Early dining – 2 COURSES 14.95
(available Sunday – Thursday until 6.30pm)
Bread, Olives & Dips
Freshly baked rosemary focaccia
with balsamic & oil
2.00
Black olive tapenade, houmous, house mixed olives
each 1.60
Starters
Soup of the day
served with freshly baked bread & butter (V) (VGN) (DF) (NGCI available)
5.95
Seared wood pigeon breast
pea purée & black pudding bon bon (DF) May contain traces of shot
6.25
Cullen skink
Scottish smoked haddock, leeks, potatoes & cream chowder with freshly baked bread (NGCI available)
6.25
Confit chicken & sunblushed tomato terrine
tomato & tarragon chutney with oatcakes (NGCI available)
6.25
Haggis, neeps & tatties
with thyme jus (vegetarian haggis also available)
6.25
Fresh, crunchy Scottish calamari
with Vietnamese dip (DF)
6.95
Salt baked beetroot
smoked goats cheese cream, candied sunflower seeds & pickled celery (NGCI) (V)
6.95
Cured mackerel
lime yoghurt, cucumber, fennel & radish, rye crumb
6.95
Scottish & Heritage tomatoes with buffalo mozzarella,
basil & tomato dressing & pickled red onion
6.95
Scottish smoked salmon
with shallots, capers, salad leaves & germagrain bread (DF) (NGCI available) +3.00 if part of offer
9.50
Mains
Casserole of the day
please ask your server (NGCI available)
14.95
Chargrilled chicken breast
sautéed seasonal greens, lemon thyme new potatoes, sauce vierge
14.95
Charred courgette & chickpea fritter
sweet potato, tomato & rosemary ragout, almond crumb (N) (VGN)
14.95
Baked Shetland salmon
Carroll’s Heritage potatoes, tender stem broccoli, lemon beurre blanc (NGCI)
16.95
Fresh catch of the day
please ask your server (NGCI available)
16.95 + 1.00 supplement if part of offer
Roast rump of lamb
new potatoes, broad beans, baby gem with apple vinegar & mint jus (NGCI)
20.95 + 4.00 supplement if part of offer
Risotto
with summer pea, spinach & rocket dressing topped with toasted hazelnuts & Parmesan (NGCI) (N) (VGN available)
13.95
Giant cous cous
spinach, charred broccoli & pomegranate, smoked paprika & tomato herb dressing (VGN)
13.95 + add chicken for 3.00
Grill
We work with Shaws Fine Meats from the Scottish Borders who only use grass fed cattle from local farms.
(not part of fixed price offer)
225g 35 day dry aged Scottish ribeye steak frites
26.50
200g 35 day dry aged Scottish fillet steak frites
26.50
add peppercorn, garlic & herb or blue cheese sauce for 2.00 each
Sides
Green vegetables | Chunky chips | Skinny fries | Creamy mashed potato | House salad | Onion rings
3.00 each
Puddings
Scottish strawberries
with Mackies traditional ice cream, cream or Over Langshaw Farm sorbet
5.95
The ultimate hot fudge sundae
chocolate brownie pieces topped with pecans, toasted almonds, warm fudge sauce, whipped cream & Mackie’s traditional ice cream
(N) (NGCI)
5.95
Howies famous banoffee pie
biscuit base, toffee, banana, whipped cream & toasted almonds (N)
5.95
Classic Cranachan
fresh Scottish raspberries & honeyed oats (NGCI)
5.95
Affogato
two scoops of Mackie’s ice cream drowned in a shot of espresso (NGCI)
4.25 – add a liqueur for 3.00
Selection of Ian Mellis artisan cheese
with grapes, red onion chutney & oatcakes (NGCI available)
6.50 + 2.95 supplement if part of offer
Duo of Over Langshaw Farm sorbet
(DF) (NGCI) (VGN) – ask your server for today’s flavour
3.95
Sticky toffee pudding
(N) with Mackie’s vanilla ice cream
5.95
Two scoops of Mackie’s ice cream
please ask your server for today’s flavours
3.95
Caramelised blood orange granita
poached rhubarb & honeycomb (NGCI) (V) (VGN)
5.95
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.