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Coul House Hotel
Lunch & Dinner Menu

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Chef Garry's Lunch & Dinner Menu

 

Appetisers for Vegetarians

Sweetcorn and caramelised onion soup drizzled with curry butter - small bowl £3.50, large bowl £5.50

Mild spiced pumpkin and spring onion spring rolls served with lemon chili dipping sauce and a remoulade salad - £6.50

German style spätzle dumplings served with warm salad of smoked butternut squash, sweet potato, garden peas and caramelised pineapple garnished with chef`s ranch style dressing - £6.95

 

Appetisers for Carnivores

Brown crab, tomato and fennel bisque,  garnished with sunflower and pumpkin seed croutons - small bowl £4.00, large bowl £6.00 

Mild spiced smoked haddock and spring onion spring rolls served with lemon chili dipping sauce and a remoulade salad - £7.25

Pan seared pigeon breast garnished with mild spiced coconut and sultana chutney, fig and balsamic glaze and a thickened tomato consommé - £7.50

German style spätzle dumplings served with warm salad of smoked pork belly, sweet potato,garden peas and caramelised pineapple garnished with chef`s ranch style dressing - £6.95

 

Main Courses for Vegetarians

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

Garbanzo bean and lemon preserve burgers served with fondant potatoes cooked in mint jus, oasted tomatoes, rocket pesto and tahini dressing - £14.50       

 

Main Courses for Carnivores

Chicken schnitzel stuffed with creamed leeks, Boursin cheese and speck ham, garnished with a creamy chicken jus scented with tarragon and served with crushed potatoes and a sundried tomato, caper and basil salad - £16.95         

Pheasant breast served with pan seared rabbit ballontine, pressed potato cake laced with smoked bacon and onions, carrot and cardamom purée and a rich port wine jus -£18.95

Slow roasted lamb shank served with a warm salad of mixed vegetables and barley, fondant potato roasted in mint jus, garnished with a rosemary scented lamb sauce  - £18.50

Prime Scottish beef 8oz fillet served with a casserole of mushrooms, beetroot and horseradish purée, homemade chips and your choice of au poivre sauce or café de paris butter- £26.00 

 

Dessert

Trio of homemade ice creams or sorbets - £6.50

Charlotte royale crème brûlée light raspberry sponge cradles the vanilla crème brûlée -£6.95

Pumpkin and passion fruit cheesecake served with a Drambuie and orange sauce - £6.95  

Nougatine ice cream and coconut fritter served hot with chilled rhubarb soup and macerated dried fruits - £6.95       

Chocolate and beetroot torte served with apricot and sumac sorbet and a raisin and ginger dressing - £6.95       

Caramelized apple and frangipane tart served warm with caraway ice cream and cider jelly - £6.95

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