Sample A La Carte Menu

We are fortunate to be situated in Argyll a unique natural larder where the coastal waters fed by the gulf stream and the rugged hills and glens provide a perfect environment for the highest quality seafood, meat and game.

Our menus change periodically but we offer a balance of the best the season has to offer across our light bite and a la carte menu.

Where possible all our ingredients are sourced locally, with fish and shellfish caught/farmed in Scottish waters. Meat, game and poultry raised on Scottish farms and vegetables and herbs from local suppliers such as Ardfern Organic Farm.  When not possible alternatives will be substituted.

STARTERS

Warm Salad of Pear and Pecans  (V) £7.45
With mixed leaves, Strathdon Blue Cheese, roasted beetroot and maple dressing

Hand-dived Scallops with Stornoway Black Pudding £10.95
with apple salad and cider vinegar dressing

Celeriac and Hazelnut Croquettes £7.50
Served with smoked tomato sauce and parsnip crisps

Duo of Wood Pigeon £7.95
Seared breast served warm with pickled cherries, pigeon leg pastrami and rye bread croutons

Char-grilled local split Langoustines
(starter £11.50/ main served with potatoes £20)
served hot, straight from the grill in their shell, with garlic butter and mixed leaves

MAINS

Fillet of Gigha Halibut £19.95
with kedgeree risotto and a chive cream sauce

Aberdeen Angus Steak (Sirloin £21.50 / Fillet £28)
Choose sirloin or fillet with saute potatoes, caramelised baby onions, roasted Portobello mushrooms, buttered greens and a red wine jus

Pan-fried Fillet of Hake £17.95
with a tomato, mixed bean and bacon ragu and celeriac puree

Rump of Lamb £17.95
with roasted potatoes, smoked aubergine, spinach, kale, yoghurt, confit garlic and a rosemary scented jus

Haunch of Venison £19.50
with venison wellington, spiced red cabbage, pickled walnuts, parsnips, creamed potatoes and a red wine and juniper jus

Winter Vegetable Hot Pot  (V)£15
A warming mix of slow cooked winter vegetables, mushrooms and beans with a layered potato top and the addition of a side of seasonal greens

DESSERTS

Double Chocolate Brownie (V)
with malted ice cream

Apple and Pear Crumble (V)
with  vanilla ice cream

Sticky Toffee Pudding (V)
With butterscotch sauce and vanilla ice cream

Bramble Bakewell Tart (V)
with amaretti biscuit ice-cream

Selection of Scottish Cheese
Mull Of Kintyre Cheddar, Morangie Brie and Strathdon Blue served with grapes and Nairns oatcakes

Desserts £6.50 each