For me, the notion that Scotland ought to be an independent country is a matter of intuition. Something incredible happened to me last week. It was one of those rare moments in life when you experience the surreal feeling of genuinely believing you may be dreaming.
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It was December of , while rummaging around the floor of a bygone department store in Glasgow, when I chanced upon a small toy car that would change my life. Darren McGarvey. Darren McGarvey: It can be hard, but we must challenge our assumptions Last week, my family and I went on a much-needed break to a little holiday park on Lochgoilhead.
Darren McGarvey: Why alt-right guru Steve Bannon is so successful Right-wing populist Steve Bannon is growing in influence — as others like Milo Yiannopoulos and Alex Jones fall by the wayside and social-democratic systems managers stumble from one mistake to another — partly because his working-class roots give him a distinct advantage, writes Darren McGarvey.
Load more. The strangest questions on the internet asked about Scotland. Boneless breast of chicken topped with jumbo lump crab, grilled asparagus and a lemon burre blanc. Served over rice pilaf. Four jumbo shrimp stuffed with crab then wrapped in bacon and topped with a lemon butter cream sauce. Served over rice pilaf with vegetable saute. Twelve ounces of hand cut ribeye cooked to temp and accompanied with horseradish cream and au jus. Slow cooked prime rib, onions, potatoes and spices, pan seared then topped with a poached egg.
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Flash fried to a golden finish, served with lemon, cocktail, tartar and our hand cut fries. Served over linguine, dusted with parmesan cheese.
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Grilled chicken breast dusted with creole spice, tossed with penne pasta tossed in a creamy cajun sauce with bell pepper, onion and tomato. Served with hand-cut Kennebec fries or your choice of side. Sandwich options - brioche roll, pretzel roll, wheat, white, English muffin or lettuce wrap.
Maryland style crab cake made with jumbo lump crab meat, served on a local brioche roll or over saltines.
Fish of the day, cut in house daily, lightly seasoned and grilled, served on sourdough bread with caramelized onion. English muffins topped with mini McGarvey's crab cakes then topped with fresh tomato and cheddar cheese. Served with chesapeake remoulade. Crispy Shrimp, Thai Chili Aioli, shredded lettuce, pico de gallo, and chipotle remoulade served with rice pilaf.
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Served with lettuce and tomato on a local brioche roll. Fresh Mahi seared then topped with mango salsa and drizzled lime sour cream. Served with southwestern slaw and rice pilaf. Seasoned grilled chicken breast sliced, topped with pico de gallo, black bean and corn salsa and chipotle remoulade. Served with rice pilaf.
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Tender roast beef piled high on a toasted sub roll and topped with provolone cheese. Served with a side of au jus. Local Bay oysters or jumbo shrimp flash fried to a golden finish, served on a crusty french baguette with cabbage slaw and tomato, drizzled with chipotle remoulade. Fried Chicken Breast on a Brioche bun with lettuce, tomato and sliced pickles.
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Served in a traditional Georgian coffee goblet. Our home made bloody mary mix served with your choice of vodka. Ask for a splash of General's Hot Sauce to spice up your cocktail. Our house made bloody mary mix with your choice of vodka.
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Ask for o splash of general's hot sauce! Main content starts here, tab to start navigating. Salad Additions Dressings: house, honey mustard, balsamic vinaigrette, feta cheese vinaigrette, sesame ginger, blue cheese, ranch, wasabi ranch. Raw Bar. Fish of the Day Served with roasted red potatoes and grilled asparagus. Blackened with fresh pico de gallo Grilled with mango salsa Chesapeake - topped with lump crab and a lemon burre blanc Blackened Salmon Fillet of Atlantic salmon dusted with southern spices, seared.
Shepherd's Pie A savory classic, made with ground sirloin and vegetables simmered with fresh herbs. Shrimp and Grits Three jumbo shrimp, cheddar cheese grits, bacon, corn, scallions and a tomato corn compote. Chicken Oscar Boneless breast of chicken topped with jumbo lump crab, grilled asparagus and a lemon burre blanc.
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