Sample Restuarant Menu
Starters
“Pan Seared Local Scallops”
Locally caught hand dived scallops wrapped in pancetta with puy lentil ragout, parsnip shavings and sauce vierge
“Scotch Pancakes and Black Pudding”
Lightly grilled scotch pancakes and Stornoway black pudding, set with Bramley apple puree, morelles, black thyme jus
“Smoked Haddock and Eggs”
Gently poached locally smoked haddock, with a soft poached organic egg, curly endive and garlic croutons
“Seared Livers”
Pan roast chicken livers with cocotte potatoes, grain mustard and oyster mushrooms
“Aubergine Terrine”
A pressed terrine of aubergine, tomato and ewes milk cheese with saffron oil and chilli mayonnaise
Soups & Salads
“Cullen Skink”
Smoked haddock and potato broth scented with chives and finished with cream
Tomato consomme with vegetable pearls and herb pancakes
“Langoustine and Grapefruit”
A warm salad of langoustine tails, pink grapefruit, poppy seed and Jerusalem artichoke with a lime vinaigrette
“Chicory and Pear”
Caramelised chicory and roasted pear with fig relish and walnut oil
Mains
Pan seared fillet of Eilean Iarmain Estate venison with skirlie mash and buttered spinach and port wine jus
Seared rump of Skye lamb, gratin dauphinoise, parsnip puree, caramelised shallots and a tomato and tarragon jus
Roast halibut with white bean cappucino, onion puree, porcini mushrooms
and a shiraz reduction
Organic chicken with a walnut and prune farce, saffron mash, crisp green vegetables and armagnac cream
A brochette of monkfish and scampi with sweet cured bacon, crab risotto and bisque
Caramelised onion and goats cheese tart with basil mayonnaise
Desserts
Glazed lemon tart with a berry compote and vanilla chantilly
Chocolate fondant served with butter chocolate sauce and an almond tuille
Apple charlotte with ginseng and blackcurrant syrup, toffee apple crisps and spun sugar
Caramelised rice pudding with a warm poached pear and mint sabayon
“Cheese board”
A selection of fine Scottish cheese with pear chutney, handmade oatcakes, grapes, celery and a shot of Guinness
“Scottish Buck Rarebit”
Lightly grilled mature Isle of Mull cheddar cheese on toasted brioche with a shallow fried duck egg
