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Coul House Hotel
Lunch & Dinner Menu

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Chef Garry's Lunch & Dinner Menu


Price (£)
Cauliflower soup
garnished with tandoori oil and chorizo dumplings
small bowl 3.50
large bowl 5.00
Hare and winter vegetable consommé
garnished with sage breadcrumbs and smoked tomato oil
small bowl 3.50
large bowl 5.00
Pan seared noisettes of smoked chicken,
served with savoury apple crumble and fois gras sauce
Chicory and radish salad garnished with blue cheese crumbles
and a lemon and mustard vinaigrette
Lightly applewood smoked pollock, gruyère, potato and lemon crêpe
accompanied with sauce remoulade
Homemade corned beef terrine,
served with chef’s potato salad, wasabi mayonnaise and pear purée
Pan fried polenta, goats cheese and vegetable terrine
garnished with leek and tomato dressing
Traditional lamb stovies baked in filo pastry
garnished with beetroot and mace chutney, and a caramelised red onion dressing

Main Course

Wild mushroom barley risotto
served with isle of mull cheddar bon bons, crispy leeks and chestnut oil
Baked aubergine, chick pea and cashew koftas served in a mildly spiced aromatic coconut,
courgette and tomato sauce with coriander rice, pineapple chutney and mint yoghurt raita
Pan seared supreme of lightly hickory smoked salmon served with linguine pasta
with shellfish tomato red pesto broth garnished dill oil, apricot salsa and smoked mussels
Slow cooked pork belly, served on barbequed onion and potato mash,
caramelised roasted pineapple, and roasted pork and apple jus
Roast duck breast dressed in star anise and fennel served with barley risotto
laced with beef shin and spring onions with cherry beer sauce and roasted butternut squash
Roast pheasant breast served with black pudding and dried fruit sausage,
roast beetroot, amandine potato cake and redcurrant jelly jus
Gold standard fillet of prime Scottish beef served with wild mushroom tea,
garlic chive brioche crumbs and roast vegetables garnished with aioli


Vanilla crème brûlée
served with sour apple quenelles and prune, espresso and brandy ice cream
Baked chocolate and apricot
cheesecake  with griottine cherry ice cream and mixed berry compote
Bramley apple, rum and sultana strudel
served with pineapple and almond ice cream and lemon syrup
(please allow 15 minutes cooking time)
Coupe Liégeoise ~ black cherries and brandied raisins served with
coffee ice cream espresso sauce, mixed nut and rosewater cream
Iced roast fig parfait
served with brandied chestnuts and rhubarb soup
Trio of homemade ice creams or sorbets  6.50
Selection of Scottish cheese served with homemade oatcakes and celery 8.50



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