Full Menu:

Starters :|: Main courses :|: Fish :|: Grills :|: Light eats



All starters are served with fresh home made bread


Chef’s home made soups of the day


Wild game pate with oatcakes
(a mixture of venison, wild duck and hawthorn jelly).


Farmhouse mushroom pate with oatcakes
(fresh wild mushrooms and green lentils laced with cognac)


Galia melon with lemon sorbet
(half melon filled with our own made sorbet)


Avocado with a raspberry puree
(fanned avocado on a bed of winter leaves coated with raspberry sauce)


Warm salad of barbarie duck breast
(julienne of duck marinated in ginger, orange and balsamic vinegar)


Haggis in a beer batter with a drambuie sauce
(an award winning haggis from the Black Isle with a light drambuie cream)


Grilled goats cheese with roasted vegetables
(with a roast tomato and herb salsa)


Fresh whole mussels with garlic white wine and cream
(rope grown mussels from Ireland steamed in white wine and garlic finished with cream).



Spinach salad with bacon and prawn
(stir fried pieces of crisp bacon with course grain mustard dressing).


Grilled chicken fillets with honey and Arran mustard
(grilled tender supreme fillets marinated in mustard and drizzled with honey)


Garlic bread
(thick slices of home made bread baked with garlic butter)


Main courses  
Please note that here are several alternative choices as noted on our specials blackboard.  


Tagliatelle Verde with smoked salmon
(fresh spinach pasta in a light cream sauce topped with shaved parmesan)
Penne Carbonara
(classic Italian dish with cream, parma ham and fresh parmesan)
Roast vegetable lasagne
(oven baked vegetables with fresh basil and tomatoes topped with a rich cheese sauce)





Poached fillet of sole with prawns and spinach
(fresh fillet of sole filled with prawns and spinach coated with a white wine cream.)

Deep fried scampi
(whole scampi tails in a crisp bread crumb coating served with mixed salad and chips or a selection of vegetables and potatoes).




Chicken curry with rice
(tender pieces of chicken in our own mild slightly sweet curry sauce with saffron rice).


Stir fried chicken with Thai red curry sauce
(stir fried in a blend of tomatoes, ginger, chilli and spices served with steam noodles)


Supreme of chicken filled with paocetta ham
(breast of chicken filled with Italian ham and cooked in a sauce of fresh basil and plum tomatoes)


Traditional steak and mushroom pie
(cooked with a hint of real ale and served with a selection of vegetables and potatoes or chips)


Escallope of pork
(piece of fillet in a light batter on a wild mushroom and blue cheese cream)


Beef stroganoff
(an old time classic of tender strips of fillet streak pan fried with caper, mustard, brandy and cream served with rice)




Char grilled lamb cutlet with a fresh mint and apple chutney


Char grilled sirloin steak
(8oq of prime stock beef cooked the way you like it with a choice of sauce from pepper, drambuie, port and stilton or mushroom served with a selection of vegetables and potatoes.)


Char grilled fillet
(8oq of tender scotch fillet cooked the way you like it with a choice of sauce from pepper, drambuie, port and stilton or mushroom served with a selection of vegetables and potatoes.)


Harviestoun grill plate – for the hearty appetite
(grilled lamb cutlet =, sirloin steak, haggis blackpudding, bacon sausage tomato mushrooms and chips).



Light eating


Baguettes or croissants with

  • Spiced chicken and mushroom
  • Avocado and mozzarella
  • Bacon brie and tomato
  • Grilled steak and onions
  • All served with mixed salad and coleslaw


Baked potatoes with

  • Chicken curry
  • Prawn marie-rose
  • Tuna mayonnaise
  • Cheese and chutney
  • All served with mixed salad and coleslaw


Club sandwiches

  • Bacon lettuce and tomato
  • Charred chicken and Caesar dressing



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Harviestoun Country Inn
Dollar Road, Tillicoultry FK13 6PQ
Tel: +44 (0)1259 752522 Fax: +44 (0)1259 752523