Dinner Menu 

Jan - Feb

 

   ~  Freshly made soup with homemade bread  ~

     ~ Puff pastry and parmesan twists - chives  - £8

 

  ~ Warm Pigeon breast - soft poached egg - en croute  ~ 

      pea shoot leaves - truffle hollandaise - £13

 

 ~ Pan seared scallops with Campbell's black pudding ~ 

   - creamy spring onion risotto - garlic butter -  £15

 

  ~ Smoked haddock and salmon fishcakes ~

  Tartare sauce - lemon and gin curd - micro leaves - pea puree  £12

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  ~ Twice baked goats cheese and cheddar souffle ~ 

  White wine - creamed leeks - thyme leaves   £11

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~  Pan cooked Tenderloin of Newtonmore Venison ~ 

  Potato Gratin - plum and shallot jam - vegetables - Port Jus £30

 

~  Fillet of Sea Bass - crispy tempura prawns ~ 

    White wine cream sauce - spinach - crushed potatoes  £29

 

~  Butter Basted Chicken Supreme in Bacon  ~

 Haggis bon bons - vegetables - Talisker whisky sauce £25

 

~ Classic grilled Scottish Sirloin Steak (10oz) ~

    Grill garnish - onion rings -  home fries - peppercorn sauce £35

 

~ Slow roast Shank of Lamb ~ 

  Courgette provencal - garlic roast potatoes - mint and red wine jus  £28

 

~ Fillet of Scottish Beef  “Surf and Turf” - shelled king crevettes ~ 

Dauphinoise Potato - Glace carrots - Madeira Jus £42

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All our main course dishes are served suitably garnished

 

But you could add a side dish too….

Mature cheddar Cauliflower Cheese  -  Battered Onion rings - creamed spinach

Hand cut twice fried chips plain or with parmesan shavings and truffle oil    

 

£6  each