Sample dinner menu

To Begin
A trio of Loch Leven surf clams, mussels and razor shells with coconut milk, ginger and chilli £7.25

Terrine of Glen Gloy rabbit and wild boar with caramelised red onion and beetroot relish on a dressed chicory salad £6.50

Local baby squid stuffed with salami, mozzarella, and green olives, and char grilled on fresh fettuccine £7.00

Duck egg and brioche French toast with sautéed cherry tomatoes and goats cheese, with white Balsamic and oregano drizzle £6.75

A gratin of dived Loch Hourn queen scallops and Argyll smoked ham baked with a tarragon and vermouth cream £8.25

The Main Event
Pot roasted Perthshire pheasant with baby root vegetables, seasoned with juniper and wild thyme, in a port wine jus £16.50

Oven baked cuts of Minch caught hake given a fresh Parmesan and spring onion crust, with a watercress and cashew nut pesto £17.50

Tenderloin of organic Isle of Raasay pork wrapped in fresh sage and Proscuitto ham, flamed with Calvados and pan roasted with pears and walnuts £17.75

Loch Duich langoustine, west coast monkfish and wild salmon on a lemon grass skewer, brushed with olive oil and grilled with sauce vert £19.00

Roasted aubergine, butternut squash and Strathdon blue cheese soufflé with garlic and cornmeal fritters £14.75

And Finally
Vanilla and cumin blinis with loganberries, West Highland crowdie, warm heather honey and toasted sesame seeds £6.00

Rich Belgian dark chocolate tart with white chocolate ice cream and warm cappuccino sauce £7.25

Clementine and Gaelic whisky panna cotta with caramelised baby fruits £6.25

A platter of Highlands and Islands cheeses accompanied by a selection of our own oatcakes with gooseberry and apple chutney £7.75

Macadamia, carrot and banana pudding with sticky toffee and dark rum sauce £6.50