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

Roasted Beetroot and Goats Cheese Salad (V) £7.45
With mixed leaves, cous cous, toasted almonds, broccoli and celeriac

Hand-dived Scallops with Stornoway Black Pudding £10.95
carrot salad and sherry vinegar dressing

Pressed Ham Hock £7.95
Served with piccalilli and rye bread salad

Fresh Crab Claw Pot £8.50
With mixed leaves, heirloom tomatoes, parmesan and apple

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 spinach and pea risotto and a mussel and saffron cream sauce

Aberdeen Angus Steak (Sirloin £21.50 / Fillet £28)
Choose sirloin or fillet with boulangere potatoes, buttered greens, roasted heritage carrots and a red wine jus

Pan-fried Fillet of Hake £17.95
with rice vermicelli, sea vegetables, roasted salsify and a fresh crab broth

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

Baked Sole with Little Gem and Chicken Wings £18.50
with new potatoes, teriyaki dressing, peas and shiitake mushrooms

Corn Fed Chicken Supreme  £16.50
with pesto potatoes, seasonal greens, butternut squash and red wine jus

Baked Haloumi with Spiced Vegetable and Sweet Potato Cakes (V) £15
with quinoa, a red chard and carrot salad and a light sriracha dressing

DESSERTS

Chocolate and Salted Caramel Tart (V)
with vanilla ice cream

Raspberry and Oatmeal Panna Cotta 
with  berry sorbet and praline biscuit

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

Strawberry and Pistachio Mousse
with pistachio ice-cream and ginger snap tuile

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

Desserts £6.50 each