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Coul House Hotel
Lunch & Dinner Menu

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Chef Garry's Lunch & Dinner Menu


Price (£)
Asparagus and smoked whiting soup
garnished with lemon oil and leek dust
small bowl 3.50
large bowl 5.50
Carrot and red lentil soup
scented with cumin, lemon and sumac
small bowl 3.50
large bowl 5.50

Panzanella salad                                                                                        Focaccia bread, broad beans, cherry tomatoes, feta cheese and lambs lettuce garnished with a grapefruit and dill vinaigrette


Roasted red peppers                                                                                           Wrapped in filo pastry, served with a tangy pistachio salsa,                                    pickled red cabbage, and a hot and sour carrot dressing

Smoked salmon                                                                                                 Cannon of beetroot cured Scottish salmon,                                                            served with à la grecque vegetables, and a pommery and raspberry mustard 8.95
Carpaccio of cured duck breast                                                                            served with tomato and red onion tart tatin                                                           and a butternut squash, apricot and almond chutney 8.50
Pig cheek confit                                                                                                  Wrapped in filo pastry, served with a tangy pistachio salsa,                                    pickled red cabbage, sour apple puree and pork jus 7.95

Main Course

Oriental rice cake                                                                                               Served on a lightly spiced yellow split pea, spring onion and mixed pepper casserole garnished with pak choi, parmesan cheese and soy bean dressing 13.50
Vegetable dhal samosa                                                                                  Served with mildly curried creamed spinach garnished with lime dressing 15.00
Chicken breast                                                                                                Served on a lightly spiced yellow split pea, spring onion and mixed pepper casserole garnished with pak choi, parmesan cheese and soy bean dressing 16.50
Lamb rump                                                                                                       topped with a Dijon mustard, herb and brioche bread crumb crust served with a pressed potato cake scented with rosemary, Provençale style vegetables and lamb jus 19.50
Calves liver                                                                                                        Served with mashed potatoes laced with caramelised red onions, sage and turnip puree and a madeira and pickled walnut jus 18.50
Venison haunch                                                                                                  Served with beetroot potato fondant, venison liver sausage, pea puree and a cranberry scented game jus 21.00
Prime Scottish beef                                                                                             8oz fillet served with shallot puree, sautéed wild mushrooms, homemade chips and your choice of au poivre sauce or café de paris butter




Jaffa Cake
Chocolate and orange cake garnished with hazelnut cream cheese quenelle             and hibiscus syrup
Hot crêpe
Filled with caramelised banana, sultanas and crystallised ginger                              served with coconut ice cream
Iced parfait of whisky and oatmeal
Laced with sultanas, raisins and honey served with macerated plums in rosehip syrup
Coupe Liégeoise ~ black cherries and brandied raisins served with
coffee ice cream espresso sauce, mixed nut and rosewater cream
Carrot, cinnamon and sundried cranberry tart                                                        served warm with brown bread and maple syrup ice cream and salted caramel  6.75
Trio of homemade ice creams or sorbets  6.50
Selection of Scottish cheese served with homemade oatcakes and celery 8.50



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Coul House Hotel, Contin, Ross & Cromarty, Scotland IV14 9ES E: T: +44 (0)1997 421487