Restaurant & Bar
Good food, good company, a warming dram... what kind of holiday would it be without delicious meals, created from the finest, freshest, local ingredients, a bottle of wine to compliment it, and a drink or two with friends and family?

We are particularity proud of the quality of our food. Freshly prepared every day, using fresh local ingredients by Chef - Proprietor Gary Conlan. Our menus draw on the excellence of fabulous local fish and seafood, superb Galloway beef and lamb and seasonal fruit and vegetables for inspiration.

Reservations for both the hotel and restaurant should be made by telephone 01581 400 633

Sample menus

STARTERS
Chef's House pate, salad leaves, port and red currant sauce, toasted brioche.
Caesar Salad, fresh anchovies, croutons, podana parmesan shavings.
Plantings soup of the day, house bread roll and butter.
Prawn Cocktail (the classic formula).
Garlic Mushrooms, fresh mushrooms sautéed in garlic butter.
Cullen Skink (smoked haddock, bacon, potato and cream soup)
Fanned Melon, seasonal fruits, Chef's sorbet.
Salmon Fishcakes, tossed salad, sweet chilli sauce.
Sliced Warm Duck Breast, champ potatoes, creamy pepper sauce.

SANDWICHES / BAGUETTES (Served at Lunchtime only)
accompanied by salad and hand cut Barsolus chips.

Honey Roast Ham
Galloway Cheddar and Pickles
Colfin Smoked Salmon
Roast Galloway Beef
Prawn Marie Rose
Bacon, Lettuce and Tomato
Hot Ribeye Steak, Sautéed Onions and Mushrooms.

Baguettes are white bread but sandwiches can be brown or white bread.

SALADS
Cold Poached Salmon, Lemon Mayonnaise.
Roast Ayrshire Gammon
Cold Prawns, Melon, Marie Rose Sauce
Roast Galloway Beef
Colfin Smoked Salmon

TRADITIONAL FAVOURITES
Beer Battered Haddock, hand cut ships, peas, salad and lemon.
Chicken Tikka Masala, pilau rice, nan bread.
Beef Steak and Mushroom Pie, encased in pastry, vegetables, potatoes or chips.
Sausage and Mash, onion gravy (ask for today's sausage flavour).
Wholetail Breaded Scampi, hand cut chips, peas, salad and lemon.
Spaghetti Bolognese, Podana Parmesan shavings.

CHAR GRILL
Cajun Chicken.
Trio of Lamb Chops.
Ribeye Steak. 12oz
Sirloin Steak, 10oz
Fillet Steak, 8oz

Above served with :- grilled tomato and sautéed fresh onions and mushrooms.

Try one of our delicious sauces or we can top your choice with garlic butter..
Sauces: Mushroom & Drambuie, Onion and Whisky, Brandy & Pepper.

CHEF'S SPECIALITIES
Plantings Lamb banquet, champ potatoes, thyme scented jus.
Pot Roast Pheasant, red wine jus, vegetables and potatoes.
Gressingham Duck Breast, compote of red cabbage, rowanberry jus.
Chicken Breast filled with scallops and langoustine mousse, shellfish sauce and chive mash.

FISH
Oven baked whole Sea Bass, celeriac puree, chive veloute.
Pan seared West Coast Scallops bercy.
Grilled Salmon Fillet, tarragon oil, balsamic reduction.
Lightly poached Fillets of Sole, filled with salmon and prawn mousse with dill butter sauce.

VEGETARIAN
Tortilla Basket, stir fried vegetables, Thai sweet sauce, tossed salad.
Penne Pasta, tomato and basil sauce, Podana parmesan shavings.
Roasted Peppers, stuffed with rice, tomatoes, mushrooms and cheese.

THE PLANTINGS DELICIOUS DESSERTS
Chef's home-made cheesecake of the day.
Sticky Toffee Pudding, butterscotch sauce, vanilla ice-cream.
Iced Drambuie soufflé, vanilla syrup, seasonal fruits.
Bread and Butter pudding, custard sauce.
Chocolate and Malt Whisky Cake, Belgian white chocolate sauce.
Chef's Winter Crumble, custard sauce.
Lightly poached winter Fruits, mulled wine syrup, vanilla ice-cream.
Cheese Platter, (Cheddar, Stilton and Brie), celery, grapes and biscuits.
Cream o'Galloway Ice-cream Trio