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

Soup of the Day (V) £4.50
Homemade seasonal vegetable soup

Cullen Skink £5.50
Leek and potato soup with shredded pieces of Arbroath smoked haddock

Homemade Chicken Liver Pâté Pot £6.95
with farmhouse toast, mixed leaves and an apple chutney

Roasted Pumpkin, Honey and Arran Mustard Ravioli  (V) £6.95
With frisée salad, sage butter and toasted pumpkin seeds

Wood Pigeon Breast £7.50
Served warm with pickled cherries, toasted almonds, pigeon pastrami, fresh apple and gingerbread

Our Own Hot Smoked Whisky Salmon £7.50
With horseradish and sesame bakes and a micro herb and pickled beetroot salad

Char-grilled local split Langoustines
(starter £10.95/ main served with potatoes £18.95)
served hot, straight from the grill in their shell, with garlic butter and mixed leaves

MAINS

Pan-fried Fillet of Gigha Halibut £19.95
with herb spätzle, butternut squash, sea vegetables and a tomato and herb dressing

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

Pan-fried Fillet of Hake £17.50
with smoked celeriac, rosti potato, heritage carrots and a mussel and chive sauce

Roast Duck Breast £17.50
with rosemary fondant potato, roasted spiced chicory, buttered leeks, salsify and a red wine jus

Haunch of Venison  £18.50
with venison wellington, baked beetroot, wild mushrooms, leeks, creamed potatoes and a red wine and juniper jus

Crispy Cauliflower and Cheddar Croquettes (V) £10.50
with walnuts, wild mushrooms, seasonal vegetables and a tomato and herb dressing

DESSERTS

Double Chocolate Brownie (V)
with white chocolate and blackcurrant ice cream

Praline filled Choux Bun (V)
With vanilla ice cream

Steamed Ginger Sponge (V)
With lime sorbet

Toffee Apple Mousse (V)
with berry sorbet and shortbread

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

Desserts £5.95 each