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Chef Garry's Lunch & Dinner Menu

Appetisers    £
 

White onion, three cheese and cider soup                     small bowl  3.50  large bowl 5.00
garnished with herb and potato gnocchi

Broccoli and lemon soup      small bowl  3.50  large bowl 5.00 

Creamed goats cheese and sage crostini served with slow roasted red peppers,  6.25
apple and basil jelly and a ratatouille dressing

Chef`s salad with lentils, raisins, pickled pear, 6.00
beetroot and pine nuts dressed with cepe vinaigrette

Chef`s home cured Scottish salmon 8.50
small cannon of salmon cured in local black beer and beetroot garnished with
vegetables a` la Grecque , raspberry grain mustard and a lemon oil emulsion

Pan seared ballontine of game served with a lentil, smoked bacon and raisin salad 8.25
drizzled with a pickled pear, rocket and Biggar blue cheese dressing

Haggis beignets served warm with pickled cabbage, red onion and beetroot salad 6.00
garnished with mango chutney laced with whisky and brown butter vinaigrette

Traditional lamb stovies baked in filo pastry 6.00
garnished with beetroot and mace chutney, and a caramelised red onion dressing

Main Courses  £

Mild curry spiced roasted vegetable and puy lentil bridie served with 13.50
savoy cabbage, potatoes mashed with boursin cheese and a sundried tomato sauce

Green pea, leek and chestnut risotto garnished with shavings of Pecorino Romano,     14.00
lemon grass oil and a cheesy herb croustade

Fresh Scottish fish and shellfish are delivered daily from Billy McGlinn of Highland Fish.
Please refer to the nightly specials to find out what the catch of the day is.

Pan fried escalope of lemon crusted chicken served with roasted red pepper, chorizo sausage, 16.50
smoked paprika and pea risotto, wilted spinach and a ginger and crème fraiche sauce

Pork belly served with tomato, corn and cannelloni bean succotash 18.00
garnished with salsa verde and a rosemary and prune relish 

Lamb rump coated with a haggis and black beer crust served with savoy cabbage, 19.50
potatoes mashed with boursin cheese and a sundried tomato and pistachio dressing

Rump of marinated venison served with rumbledethump cake, 21.00
turnip fondant, plum puree and a rich claret jus

Gold standard fillet of prime Scottish beef served with shallot puree, 26.00
sautéed wild mushrooms, French fries and au poivre sauce
 

Dessert  £

Warm saffron, orange and mace cake                 6.50                                                                 served with roasted butternut squash ice cream and lychee sauce
Flourless dark chocolate, hazelnut and liquorice cake 6.50 served with raspberry sorbet and melon syrup

Lemon curd tart served with tutti-frutti compote 6.50

Coupe Liegeoise ~ black cherries and brandied raisins served with 7.00
coffee ice cream espresso sauce, mixed nut and rosewater cream

Highland oatmeal, orange marmalade and whisky ice cream served with     6.50                   chilled plums cooked in Black Isle Porter Beer garnished with a caramelized                hazelnut and poppy seed syrup

Trio of homemade ice creams or sorbets 6.00

Selection of Scottish cheese served with homemade oatcakes and celery 8.50