Summer Menu 2010

 

Appetiser

 

Tomato, ham and rosemary soup

garnished with lemon barley and foccacia crostini

5.00 

Pan fried home smoked haddock terrine

Pressed local haddock, Isle of Mull cheddar, new potato and scallions

served with a warm salad of baby char grilled artichoke hearts and horseradish froth

 6.95

Steamed West Coast crab dumplings

topped with a garlic cream cheese sabayon,

spiced crispy greens and a lemon confit oil

 6.75

Thin slices of home cured smoked Highland venison loin

served with a raspberry, honey and tamarind grain mustard,

a warm black pudding muffin and a slow roast shallot dressing

 8.95

 

Main Course

 

Pan seared Sea bass with brunoise of speck ham

served with potato puree laced with chervil, tomatoes, and olives

with garlic courgette ribbons and a smoked crayfish sauce

17.50 

North Uist scallops, king prawns, asparagus and Ullapool smoked cheddar fricassee

Wrapped in a light crepe and served with

slow roasted summer vegetables scented with tarragon and verjus

18.00 

Pork filet scented with orange and lemon grass

served on a pea, ham and sour apple risotto with

sardalaise potato, caramelised turnip and a creamy girolles sauce

 18.50

Roast breast of duck seasoned with crushed cumin seeds

served on a bubble and squeak blinis with a red cabbage and

chocolate balsamic puree, mange tout and a natural jus with black currents

 19.50

 

Dessert

 

Strawberry and hibiscus yoghurt tart with nettle cordial ice cream

 6.00

Macerated peaches in poppy liqueur

with goats milk sorbet and baked liquorice meringue biscuits

6.00 

Coffee cream liqueur and maple syrup panna cotta

with ice raspberry and star anise parfait

6.00 

Chocolate, espresso and mango cake with peanut brittle and purple fig ice cream