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Coul House Hotel
Lunch & Dinner Menu

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Chef Garry's Lunch & Dinner Menu


Yellow split pea and chermoula soup Garnished with cherry tomato confit and lemon zest - Small bowl £3.75, Large bowl £5.50

Smoked chicken, tomato and bean soup - Small bowl  £3.75 , Large bowl 5.50

Marinated mixed vegetables and quinoa salad Laced with black olives, spring onions and capers, garnished with red pepper pesto - £6.50

Wild mushroom pate Served with a pecan, orange and spring onion salad, garnished with aubergine caviar -  £6.75

Smoked haddock fondue pakoras Crispy pakoras with red onion and Tain cheddar served with cucumber salad, lime pickle and a savoury pineapple and cumin scented yogurt dressing - £6.95

A duo of Scottish salmon Canon of smoked, beetroot & Black Isle porter cured salmon and a fillet of hot smoked salmon, served chilled with vegetables à la Grecque and a Pommery and raspberry mustard - £8.95

Mild spiced beef, black pudding and skirlie pasty Served with beetroot and horseradish salad and a coriander, red onion and lime dressing - £7.50


Main Courses

Mixed vegetable and chick pea tagine Served with chef`s savoury couscous laced with apricots, almonds, mint and coriander - £14.50

Ullapool smoked cheddar, broccoli and cashew nut strudel Served with mashed potatoes laced with sautéed bell peppers, warm red cabbage salad and a blackened vine tomato cream sauce - £16.00

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

Lamb rump Lightly coated in a Baharat spiced crust, pan roasted then served with vegetable caponata, pressed rosemary potato cake, natural jus and mint jelly - £19.50

Duck breast Glazed with carrot and brandy jam, served with a warm salad of bubble and squeak,  oriental style crispy spinach leaves and a Drambuie and green pepper corn cream jus - £18.50

Calves liver Thinly sliced pan seared liver served with a lemon and sun dried tomato polenta cake, garnished with wilted spinach, sweet potato puree and a caramelized onion and sherry jus - £18.00
Pork fillet Glazed with a peach sweet and sour, served on a warm German style red cabbage salad,  mashed potatoes laced with sautéed bell peppers, grain mustard and port sauce - £16.50
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 - £26.00



Cocoa and almond meringue Served with port macerated plums, bitter chocolate sorbet and vanilla syrup - £6.95

Pistachio, orange blossom and olive oil loaf Served warm with mango ice cream and Turkish delight syrup - £6.95

Inverness currant and cider pudding Served warm with peanut brittle and fig ice cream and an apple dressing - £6.95

Vanilla crème brûlée with a ginger nut crust Served with a mixed berry compote - £6.95

Baked white chocolate and lemon cheesecake Served with a chilled melon soup - £6.95

A Selection of homemade ice creams or sorbets priced per scoop - £2.25

Selection of Scottish cheese served with homemade oatcakes and celery - £8.50


Allergy Notice

Please tell a member of staff if you or one of your dinner guests has a food allergy. Your restaurant host will have information about all of the ingredients for the dishes on the menu and how we can amend the menu to accommodate any special dietary needs you may have.

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