Relax...an evening at home

Wild venison pie cooked in red wine, under a light pastry crust.
Scottish game pie, a lovely blend of wild game (not too strong tasting) cooked with vegetables and a hint of spice, under a puff pastry lid.
Organic chicken, ham and leek pie, a light traditional combination in a tasty white sauce, and a pastry lid to top it off.
Argyll steak and onion pie, a rich mixture of the best Argyll beef steak onions and stout, served under a puff pastry lid.
Wild rabbit pie; another light meal of wild rabbit, wine & fresh vegetables to give a pleasant flavour, topped with a puff pastry lid.
Traditional fish pie; the best uncoloured smoked haddock & cod poached in a white wine sauce, served under a mashed potato & cheese topping.
The Quaich fish pie, smoked haddock & prawns in a creamy white wine sauce with a potato & cheese top.
Tagine of Argyll lamb, the best Scottish lamb, cooked into a flavoursome middle Eastern dish using fruit, honey, spices & herbs, delicious served with plain cooked rice.
Vegetable pie, our own recipe using, fresh vegetables; predominantly broccoli, cauliflower, sweet peppers and tomatoes in a cream sauce with a mashed potato and grated cheese top.
Vegetable tagine, a vegan, dairy free, gluten free, casserole of sweet potatoes, chickpeas, sweet peppers, potato, garlic, onions & tomatoes in a spicy sauce with herbs & honey, serve with nutty brown rice.
Prawn Balti, our own blended spice mixture is used to make a tasty curry sauce with prawns, serve with pappadums & naan bread, ad a tomato and onion salad.