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  DINNER MENU - OCTOBER - DECEMBER

 

         ~ Warm breast of wood pigeon - bacon and beetroot salad ~ 

                Crispy bacon lardons - sweet pickled beetroot - balsamico dressing £13                       

  ~ Pan seared king scallops with baby black pudding ~ 

                Spring onion and herb risotto - olive oil - parship crisps  £17

 

 ~ Smoked haddock and salmon fish cakes ~

     Golden breadcrumbs - pea puree with baby capers and Alioli  £14

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  ~ Savoury twice baked mature cheddar and leek souffle  ~ 

    Creamed Spinach  £13

 

  ~ Freshly made soup of day ~

 Garlic croutons - fresh herbs £8

 

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~ Baked chicken breast - haggis and grain mustard Bon Bons ~ 

     Neeps - Tatties - vegetables - whisky cafe au lait sauce - £26

 

~ Halibut fillet - gently pan cooked - king prawn tail ~ 

     Griddled new potatoes - crispy leeks - pak choi - dill cream sauce - £33

 

~  Pan cooked tenderloin of Newtonmore Venison ~ 

  Dauphinoise potatoes  - sweet braised red cabbage with plum compote  - £34

 

           ~ Classic grilled Scottish Sirloin Steak (10oz) ~

    Grill garnish - onion rings - home fries - peppercorn sauce  - £38

 

~ Barbary Duck Breast roasted pink ~ 

  Port wine jus - creamed potato - vegetables - spiced poached pear  - £33

 

~  Seared Fillet of Scottish Beef with mushrooms and sauce Bearnaise ~ 

Gratin Potato - Glace carrots with caraway - french beans - £43

 

 

Why not add a side….. 

Mature cheddar Cauliflower Cheese   - 

creamed spinach - beer batter onion rings

 Twice fried chips plain or with parmesan shavings and truffle oil    

                                                           £6 each