Balmoral Restaurant

2 fried eggs, 2 black puddings, tattie scone, fried bread, 2 banger sausages.

Butter coated and lemon squeezed as we serve you the traditional Kipper (Smoked Herring). A nostalgic breakfast dish from years gone by.

2 Boiled Eggs to your liking with hot buttered toast fingers to dip in.

4 eggs, dry-cured bacon, house-made banger sausage, duroc ham, sliced mushrooms, spinach, diced tomato, green onion, and farmhouse cheddar.

4 oatmeal golden currant pancakes topped with Scottish creation of cream cheese, blended with fresh Chantilly cream, topped with golden cane syrup.

A fresh baked Scottish morning roll with sliced tomato, cheddar cheese slice, a fried egg with a choice of 2 banger sausages or 3 slices of back bacon.

Smoked haddock cooked in saffron milk with a poached egg on top.

2 poached eggs with fresh hollandaise sauce and a slice of back bacon on 2 house-made buttered crumpets.

Thick sliced house-made Scottish soda bread soaked in rich custard browned in whole butter on the griddle. Served with devon cream, tia maria-black cherry compote.

Share our fine selected chicken livers blended with herbs, cream, and our whisky, then it's sealed with our clarified butter and sweet orange marmalade on top. This is excellent for taste and flavor far beyond what you thought, served with our crisp toast.

Share our two round slices of watermelon with goat's cheese, then topped with succulent shrimp dripping with heather honey and crisp frizzle lettuce. Finished with a balsamic vinegar splash. Fantastic flavour combination.Isle of mull chilled shrimp watermelon and goats cheese.

Share the Scottish mystical beastie. Try it once and remember for the rest of your life the first time this amazing dish touched your lips. Dinna be worried its nay gonna kill ye. Served with crisp toast.

Share a fresh chicken egg with our homemade banger sausage. Coated with fresh bread crumbs, then deep-fried till golden brown. Served on a potato nest with our traditional hp brown sauce and poacher's pickle. This is the best you will ever taste. Tell us if you find better.

Share this delicately smoked mackerel boneless filet served with a creamy horseradish sauce and a green salad with our house brown bread. Outstanding for a smoked fish with the natural omega oil benefits. Love this personally. Many memories of catching these in Scotland.

Share 4 slices of zucchini topped with goats cheese and cherry tomato, the oven-baked and served with our balsamic dressing. Each slice is a flavour explosion in your mouth.

Share our 4 beer-battered balls of Scottish black pudding, deep-fried then served with Branston pickle, poacher's pickle and hp brown sauce. Love this for flavor. Outstanding.

Share the white button mushrooms cooked with butter in a cream and garlic sauce with a hint of black truffle oil, served with toasted garlic buttered baguette. Nay kissing tonight fur you got garlic breath.

Three of each for sharing. Smoked salmon with egg roe, bacon with red onion, spicy avocado with jalapeno and traditional egg with mustard. Served with our crisp toast. Taste the difference of each one.

For one or two. Served on a bed of buttered grilled asparagus is sliced avocado topped with our melting cheese. Gently baked to release the flavors. Simple and delicious.

For one or two. Succulent pork belly slices marinated for over 24 hours, then served with our sweet black cherry sauce and warmed enough to release the flavors with crisp toast. So tender and full of flavor. Git in ma Belly!

Share the wood-smoked haddock flakes in our warmed savory creamy cheese sauce served with crisp toast. This is outstanding for flavor. Enjoy.

From the farmer in the fields working to gather the crops, this is what they had to eat served from the farmer's wife. Hot food was not available during these times. This meal is what she gave to the workers with fresh milk from the cows. For two, three or more. Three different types of meat, with strong cheddar cheese, goats cheese and honey touched Stilton. Branston Pickle, HP Sauce, Poacher's Pickle with our house oatcakes and crisp toast. This is our farmer's past.

From the Lord's duck pond is this tender duck, deep-fried in its own duck fat till crispy, then served with our golden maple and mustard seed sauce. When the lord of the manor asks, he gets. For hundreds of years, royalty demands the best available food at its freshest. Absolutely delicious.

Our Queen loves this, small in portion but big in flavor. Beef bone split in half then oven roasted. You need to get to the juicy marrow inside, served with our crisp toast. You will not want to share this as the taste is amazing.

Deep-fried rings with our Stilton blue cheese dip. So tasty.

Our traditional grains and root vegetables. The Scots favorite soup.

Creamed leeks, onion, potatoes, herbs, slow-braised chicken with sweet prunes.

Creamed green peas in a ham bone stock finished with lean, sliced ham.

Lightly smoked haddock, potatoes, and onions finished with fresh cream.

Everything we have that's green.

Above with the red, yellow and orange peppers, plus radishes, red onions, and heirloom tomatoes.

Crisp iceberg lettuce with anchovies, crumbled Stilton cheese, sweet black grapes, and crushed bread points, with our special dressing.

A blend of crisp lettuces topped with barnyard goat's cheese.

A blend of crisp lettuces and chicories, topped with slices of mozzarella and sliced heirloom tomatoes.

Smoked bacon with chicken breast and Stilton blue cheese sauce. At all of the 11 restaurants I have had, every time I put this on the menu, it became the best seller. I can say no more. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

Nice! Heather honey-sweet, with a green chili bite. A great way to taste salmon with a twist. The salmon lover's favorite. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

You know Charlie, the rightful King of Scotland. When there was an allegiance with France and Scotland against the English, this was another of his favorite meals while in France. Ream's tender filet steak cooked medium rare, with seasoned, sherry-soaked mushrooms encased with puff pastry. After baking, it is finished with a surrounding rich red wine sauce. Our Bonnie Prince loved this. Dine like our Scottish King. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

Agghhh! Best of the best venison. You will not be disappointed. Tender, sweet and moist. A little hint of herbs in the roasting, with a light reduction sauce. Just a fantastic dish. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

Three huge shell-on butterflied shrimp. Pan-fried with lemon butter. Finished with a splash of white wine. Succulent taste. Our family has this every month. Best shrimp you will ever taste! Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

The best game bird! Strong in flavor for those that like this note. However, we have mellowed it out by marinating it in sweet fruits and port wine overnight. Now it tastes like a savory, smooth, moist delight ? like never experienced before. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

This is our own recipe for traditional Scottish bangers made by our butcher, just for the restaurant. Oh yeah! Onions, brown gravy, mashed potatoes, and bangers, what is not to like here! This truly is our family's comfort food. We may be sold out. It does not get any better than this for comfort food. I am home now.

Boneless fillet of haddock. If you went to a "Scottish chippy", this is what you would get: real chips and real fish, as it's cooked in Scotland. Succulent fish in our beer batter with mushy peas and our house-made tartar sauce. I eat this weekly, reminds me of home.

Do you love Stilton? Do you love steak? You will love this! A 10oz Ream's Best filet steak topped with a slice of melting Stilton. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

Succulent hind legs, sweet and tender. Braised in rich prune gravy. Really love this dish! If you have never tried a rabbit, this is a great one to start with. You will love the taste and flavor. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

Slow-braised diced lamb chunks, peas, and carrots in an herb-infused gravy topped with creamy mashed potatoes. 50-year-old recipe, really tasty. Grannie took care of cooking this. Nothing like this in Fox Valley! Served with croquette potato, honey orange glazed carrots, and fine green beans.

A 16oz bone-in-rib-eye steak, with crushed black pepper on top of one of the juiciest, most flavorsome steaks ever. This has the taste for those that love a spicy pepper all over it. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

A 16oz bone-in rib-eye steak with creamy button mushrooms with a hint of black truffle oil and crushed black pepper on top of one of the juiciest flavorsome steaks ever. This has the power of taste all over it. What more can I say? Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

High-heat steamed just to hold the delicate flavor in with the fresh herbed lemon. Can have a little bit of pink in the middle -- however, we will cook it longer for you if preferred, just ask. Served with lemon-infused butter. Simple, but the best. We, the Scottish, know-how salmon should be cooked. We worship this seagoing fish that sacrifices its life as it returns to the river where it was born for the next generation. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

The very best of duck breast with Rabbie's mustard, honey and rosemary marinade, then oven-roasted, for it unleashes the flavors as you have never tasted before. We recommend this dish cooked medium-rare. The Romans came to conquer, but the Scots fought well and held them back. Then the Romans built Hadrian's wall to keep the Scots from attacking them. The Roman Empire fell apart after this! Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

When it comes to fish, this one is often forgotten. Ruby red trout -- they love our clean rivers, like salmon, but they stayed home. A boneless filleted trout, pan-fried with burnt lemon-herbed butter. You will not taste this trout in any other restaurant in the fox valley. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

This 16 oz plus Scottish bone-in lamb, a dish that was for our kings and queens only. This form of braising goes back to when only a few ingredients were available. Carrots, onions, and leeks with wild herbs for taste plus lots of time as it slowly braises with our gravy on top. Enjoy our 500-year past. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

Whole red pepper, stuffed with long-grain pan-fried rice with onion, celery, zucchini, carrot, cilantro, and jalapeño. Then baked in the oven with a creamy cheddar cheese sauce. It sounds simple to cook ? it is not. However, tastes fantastic! Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

Well, here we go. Scotland's most-sold dish. The haggis is made from a 150-year-old recipe. You may love or hate it ? however, try it once. It may surprise you on how good it tastes. Served with our whiskey sauce.

A 16oz plus succulent bone-in pork chop topped with a whiskey apple sauce and a baked apple filled with raisins. Wow, this is an amazing flavor for pork, juicy and tender meat with a taste beyond your expectations. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

Top of the show as the most flavorful 16oz bone-in rib-eye steak goes. Succulent, tender, juicy, full of flavor. The Scottish really know good deep red meat, hung well to give the tenderness it deserves. Ream's butchers know their stuff. Two weeks later it's ready. Now we are going to add a double cream garlic sauce to this. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

A steamed pudding made with tender braised beef and aromatic vegetables, encased in traditional suet pastry and our gravy. Doesn't get any more Scottish than this. Taste our history. We are the only restaurant in America serving this dish on their main menu. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

Succulent salmon on top of a boneless sole filet then finished with our lemon sauce and black caviar on top. Oven-baked to let the flavors combine. This is so good you will not want to miss it. Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

So tender! Lamb as it was meant to be enjoyed. We cook it medium rare and serve it with a mint grave. You'll come back for this! Served with creamy mashed potato, croquette potato, honey orange glazed carrots, and fine green beans.

Succulent tender rib roast cooked to perfection.

Amazing ham joint roasted in our oven.

A half chicken semi-boned with our house-made chicken gravy.

Lamb on the bone, carved in order to keep it moist and tender.

Not like orange-colored, shop-bought mac-and-cheese!

Known as fries.

Whipped cream, honey-drizzled fresh raspberries with oatmeal soaked overnight in a little bit of Drambuie whiskey, then oven-baked to give a crunch.

Sweet gooseberries and baked to order taking (15 mins) With our special crumble topping, served with our house-made custard.

Moist date cake smothered in a buttery, sweet, toffee sauce with our house-made custard.

Made meringue shells filled with fresh strawberries, whipped cream, and a strawberry drizzle with graham's vanilla ice cream.

It is at it says, with plump golden raisins and our house-made custard.

With fresh whipped cream and our house-made toffee sauce.

Aged cheddar, goats cheese and honey touched stilton with our mini oatcakes with fig chutney and Branston pickle.

Traditional farmhouse recipe baked to order (15 mins) with our chef's amazing pastry served with our house-made custard.

Sponge pudding with sun-kissed black raisins and our house-made custard, nothing tastes this good.

Butter shortbread base, golden brown toffee and caramel topped with a soft chocolate topping served with double whipped cream.

110% proof port asking islay single malt mixed with our zesty bloody tomato blend. Served with a garlic breadstick, a strip of savory bacon, citrus wedges, celery stick, and stuffed blue cheese olives. Season to your taste with our condiments. Excellent smoked profile.

This sparkling wine offers fresh fruity aromas of apple and pear with just a hint of citrus.

A 187 ML bottle. Choose from white or rosè. A truly refreshing french sparkling wine made with the perfect blend of grapes from distinct french regions.

Fresh orange juice combined with prosecco makes for the perfect brunch accompaniment.

Tito's vodka mixed with our zesty bloody mary blend. Accompanied by a strip of savory bacon, garlic breadstick, citrus wedges, celery stick, and stuffed blue cheese olives. Season to your taste with our condiments.

Pimm's blackberry liqueur paired with Prosecco then garnished with sliced orange and strawberries.