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 Pear and Pecan Salad (V) £7.45
With mixed leaves, Strathdon blue cheese, roasted celeriac and maple dressing

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

 Red Onion and Goats Cheese Bruschetta (V) £7.50
Slow cooked red onions with grilled goats cheese and a rocket and herb salad

Chicken and Ox Tongue Terrine £7.95
Served with chestnut mushroom salad and puffed barley

Our Own Hot Smoked Whisky Salmon £8
With horseradish cream cheese, sourdough bread and a micro herb, cucumber and dill salad

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 and cream sauce

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

Pan-fried Fillet of Hake £17.95
with a parsley and hazelnut crust, roasted new potatoes, salsify, leeks, samphire and apple

Slow Cooked shoulder of Pork £17.95
with dauphinoise potatoes, roasted beetroot, butternut squash, long stem broccoli and a red wine jus

Haunch of Venison  £18.50
with fondant potatoes, wild mushrooms, roasted parsnips, seasonal greens, date and venison ragu and a red wine and juniper jus

Shitake Mushroom and Haloumi Cheese Fritters (V) £15
with ratatouille vegetable ragu and a herb dressing

DESSERTS

Roasted Pineapple Steamed Sponge (V)
with vanilla ice cream

Tonka Bean Panna Cotta 
with mixed berry sorbet and tuile biscuit

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

Poached Rhubarb (V)
with ginger bread mousse and almond brittle

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

Desserts £5.95 each