STARTERSChicken Goujons £5.90Lightly battered served with dressed salad garnishand a barbeque dipping sauce.

Fresh Fish Chowder £5.90Chef’s own recipe accompanied by crusty bread and butter.

King Prawn, Pineapple & Chorizo Salad £6.20Drizzled with a light chilli sauce.

Vegetable Couscous Stuffed Pepper £5.95Topped with grilled mozzarella cheese.

Bruschetta £6.20Garlic bread topped with diced red onion, cherry tomatoes and basilcovered with parmesan shavings and a balsamic reduction.

Medallions of Haggis £5.95Draped with a wholegrain mustard and whiskey mayonnaise served on a bed of dressed salad.

Breaded Smoked Chicken Risotto Balls £6.20Stuffed with buffalo mozzarella resting on a bed of dressed salad and served with a spicy tomato sauce.

Garlic Mushrooms £5.95Cooked in a creamy white wine sauce and served with crusty bread.

Chef’s Soup of the Day £4.20Served with crusty bread and butter.

Breaded Jalapeno £5.95Stuffed with creamed cheese, breaded mozzarella sticks served with a fresh mango salsa and crisp salad.

Chicken Liver Pate £5.50Served with mango and pineapple chutney, rough oatcakes, butter and dressed salad.

MAIN COURSESFresh Fillet of Haddock £10.90Coated in beer batter and served with crusted minted peas, skin on chips, salad and lemon wedge.

Chorizo Arrabbiata £10.50Spicy tomato sauce bound in penne pasta then accompanied with warm garlic bread.With King Prawns £14.50

Bangers and Mash (see specials)Our local butchers’ prime sausages served with creamy mashed potato and a red onion gravy.

The Inn at Torbrex Pie – (see specials) £11.50Served with skin on chips or potatoes, and fresh market vegetables.

Oven Baked Enchilada £10.50Filled with chicken and cheese or seasonal vegetables, then topped with salsa and mozzarella and served on a bed of steamed rice.

Prime Beef and Ale Pie £10.90Topped with flaky puff pastry, served with skin on chips or new potatoes and fresh market vegetables.

The Inn at Torbrex Curry of The Day – (see specials) £10.95Served with steamed basmati rice and naan bread.

Pan Fried Fillets of Seabass £16.95Topped with sautéed sushi ginger and chilli, presented on a mound of new potatoes and finished with a balsamic glaze.

Medallions of Prime Scottish Beef £17.95Smothered in a pink and black peppercorn, brandy cream sauce, resting on a bed of creamy mashed potato and served fresh market vegetables.

Our Fishmongers Fresh Catch of the Day – (see specials)

Chef’s own Recipe Macaroni Cheese £9.90Served with dressed salad and warm garlic bread or skin on chips.

Breast of Chicken £11.50Marinated in Cajun spices, oven baked then topped with a fresh mango salsa, mozzarella cheese and crème fraiche, served on a bed of mixed salad and accompanied with new potatoes.

Green Pesto Penne Pasta £10.50Bound in a creamy white wine sauce then served with warm garlic breadadd chicken for £1.95

Prime Scottish Beef, Chicken or Vegetarian Burgers £10.50Served on a brioche bun with lettuce, tomato and mayonnaise presented with skin on chips, dressed salad and creamy coleslaw.Available with the following toppings:

(on request)

(on request)

(on request)

(on request)

(on request)

(on request with penne pasta)

(on request)

SIDE DISHESCrusty bread and butter £2.50 Italian garlic flatbread £2.90 add cheese for £1.00Side of Chips / Potatoes / Creamy Mash £2.95Side Salad, with Balsamic Glaze or Vinaigrette £2.95Naan bread £2.50 Side coleslaw £1.95Side beer battered onion rings £2.95Bowl of Cheesy Nachos topped with cheese £4.95served with fresh Salsa and crème fraiche

Gluten FreeVegetarian

Built in 1721 by landowner John Wordie, Torbrex House, as it was originally known, sits near the western edge of the

historic village of Torbrex and is the village’s oldest surviving building. Initially used as a grand Laird’s

House, it wasn’t long before it was transformed into a lively and popular coaching inn, serving thirsty locals and

weary travellers making their way to and from theRoyal Burgh of Stirling.

Although little is known of the village prior to the late 17th century, there is a reference to the ‘lands of Torbrekkis’ in a charter of 1532. Pont’s map 32 (1585-1601) and later

Roy’s map (1747-1755) record ‘Torbrecks’.

extract from Roy’s map (1747-1755)extract from Roy’s map (1747-1755)

Throughout the 18th century Torbrex grew into a thriving weaving village. However, unlike its neighbours of Cambusbarron and Bannockburn, a mill was never

constructed as the village lacked a water source and the hamlet relied solely on hand looms.

The original stone plaque above the entrance to the Inn still bears the year of its construction and the initials of

the building’s first occupants, John Buchan and Elizabeth Campbell along with its feuar, John Wordie.

The lane which runs the entire length of the village was a popular thoroughfare for travellers throughout the 17th and 18th centuries and brought the Inn a steady trade.

Built in 1721 by landowner John Wordie, Torbrex House, as it was originally known, sits near the western edge of the

historic village of Torbrex and is the village’s oldest surviving building. Initially used as a grand Laird’s

House, it wasn’t long before it was transformed into a lively and popular coaching Inn, serving thirsty locals and

weary travellers making their way to and from theRoyal Burgh of Stirling.

Although little is known of the village prior to the late 17th century, there is a reference to the ‘lands of Torbrekkis’ in a charter of 1532. Pont’s map 32 (1585-1601) and later

Roy’s map (1747-1755) record ‘Torbrecks’.

extract from Roy’s map (1747-1755)extract from Roy’s map (1747-1755)

T h e I n n A T T o r b r e xTorbrex, Stirling, FK7 9HD

Tel: 01786 461832 Email: rum4@aol.comwww.torbrexinn.co.uk