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Coul House Hotel
Lunch & Dinner Menu

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Chef Garry's Lunch & Dinner Menu


Cabbage, Potato and Smoked Bacon Soup Scented with Cumin Seeds Garnished with salsa verde - Small bowl £3.50, Large bowl £5.50

Chef`s Tomato Soup Garnished with or without honey roast ham beignets - Small bowl  £3.50 , Large bowl 5.50

Cannelloni Bean, Fig and Coriander Salad Garnished with gremolata crumbs, blue cheese and caramelised onion dressing - £6.50

Tomato, Pomegranate, Rocket and Basil Salad Garnished with apple cider vinegar dressing and shavings of Parmesan -  £6.50

Hot Smoked Salmon, Brown Butter and Mango Chutney Pate Served with leek and potato dressing and pickled ginger - £7.95

Smoked Haddock and Spring Onion Pastie Served hot with kohlrabi ‘slaw and curried sweetcorn dressing - £7.50

Venison Bresaola Salad Thinly sliced cured prime rump of highland venison served with a salad of pearl barley, raisins, pecans, balsamic and oregano garnished with a duo of dressings red current dressing and roasted garlic dressing - £8.50


Main Courses

Wild Mushroom and Chestnut Cutlets served with roasted vegetables and pressed potato galette, garnished with a Dijon and cracked pepper sauce - £15.50

Roasted Red Pepper Risotto served with wilted spinach and a sundried tomato, pistachio, basil dressing and herb bruschetta - £14.50

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

Breast of Chicken served with a fois gras and chicken ballontine, wilted spinach, potato and sour apple mash, red onion mandarin dressing and creamy chicken sauce - £17.50

Pork Belly Confit served with red cabbage casserole, light grain mustard mash, chef’s barbeque sauce and pineapple relish - £16.00

Breast of Duck Dressed in a honey and green peppercorn glaze, served with orange scented fennel, bacon and onion potato cake and blackcurrant jus - £19.50

Rump of Lamb Served with a warm salad of puy lentils, green beans and lemon preserve, pressed garlic potato cake and light lamb and tomato jus - £21.00

Prime Scottish 8oz Fillet of Beef Served with onion puree, sautéed wild mushrooms, hand cut chips and your choice of au poivre sauce or Café Paris butter  - £26.00



Ice Creams, Sorbets or a Mix of the Two ~ Priced per Scoop ~  £2.25

Coul House Berry Mess Chef`s interpretation of the famous English dessert Chef`s vanilla ice cream, crushed meringue and warm berry compote - £6.95

Almond and Semolina Sponge Served warm with orange curd ice cream, cranberry coulis and salted caramel - £6.95

Chocolate and Pistachio Praline Tart Served with almond milk sorbet and sundried banana coulis  - £6.95

Lemon Curd Crème Brûlée Served with cinnamon biscuits - £6.95

Tiramisu Gateau Served with Drambuie soaked orange segments and water melon sorbet - £6.95

Apple, Yogurt and Gingerbread Fool Pureed Bramley apples layered with vanilla yogurt and chef`s crushed Fochabers gingerbread biscuits - £6.95

Scottish Cheese Platter Typical selection consists of Dunsyre blue, Tain Truckle cheddar, Crowdie, Ullapool Smoked cheddar and Clava Brie 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.

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