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STARTERS

Traditional Cullen Skink - Local Smoked Haddock poached in Potato & Onion Chowder
Local Langoustines sauteed in Garlic Butter
Finely Sliced Argyll Smoked Venison w. fresh Mango & mango Couli
Oak Smoked Salmon w. fresh dill, brown bread & butter
Local Crab Claws w. lemon & chive dip
Duck Liver and Whisky Pate served with Scottish oat cakes and home made chutney

MAIN COURSES

Prime Rib-eye Steak (8oz) w. cracked black peppercorn & brandy sauce, chips & veg
Breast of Chicken with MacSween's Haggis served w. Whisky Cream Sauce, veg & rosti potato
Slow cooked Lamb Shank marinaded in Heather Ale & Rosemary gravy, herb mash & seaonal veg
Steak & Ale Pie topped w. flaky pastry lid served w. roasted veg & new potatoes or chips
Highland Venison & Juniper Casserole in a rich port gravy served w. vegetables & new potatoes

CATCH OF THE DAY

Grilled Sea Bass on a bed of fresh spinach, new potatoes & balsamic glaze
Fillet of Halibut w. Atlantic prawns in a creamy cajun sauce, new potaotes & crisp salad
Fresh Fillet of Scottish Salmon served with a Hollandaise and Dill sauce, new potatoes & veg
Local Fillet of Haddock deep fried in crisp lemon batter with chips & peas
Hand Dived Scallops - Pan Seared with Stornoway Black Pudding and crispy pancetta on a bed of mixed leaves w. fresh lime

HOME-MADE DESSERTS

Apple or Rhubarb Crumble with Custard
Vanilla cheesecake w. raspberries or banoffee topping, cream or icecream
Chocolate & Walnut Brownie w. choc fudge sauce, cream or ice cream
Sticky Toffee Pudding with Toffee Sauce w. vanilla ice cream
Isle of Mull Cheese platter with Scottish oat cakes, celery & grapes