Hot ‘Boudin’ Home Made Sausage of Scottish Free Range Chicken with Truffles & Garden Herbs, Warm Green Onions & Roasted Vine Tomato Salad

 

Terrine Of Braised Highland Free Range Pork & Duck Foie Gras With Globe Artichoke, Toasted Homemade Sour Dough & Home Pickled Chutney

 

Carpaccio of Gently Smoked Wild Local Venison in Tea & Oak Chippings, Heather Honey & Thyme Leaf Dressing, (Seasonal August – January)

 

English Asparagus with Torridon Fresh Local Lobster & Home Grown New Potato Salad, Coral & Flat Parsley Dressing (£5.00 Supplement)

 

Pave of Sleepyhollow Wood Smoked Salmon, Cauliflower Panacotta, Spiced Black Biscuits & Cress Leaves

 

Grilled Highland West Coast Scallops Skewer

With Rocket & Local Blue Cheese Sauce

 

West Coast Poached Oysters with White Truffle Tagliatelle, Tender Green Cabbage, Avruga Caviar

 

Ceviche Of Fresh Loch Mackerel In Celtic Vinegar, Rye Organic Flour Toast, Butter Soy Beans, Grated Torridon Free Range Eggs, Smoked Bacon Ice Cream, Warm Virgin Extra Oil

 

Rotolo of Local Crowdie Cheese, Spinach & Oysters Mushrooms, Home Made Ketchup Sauce, Black Truffle Jelly

 

Pressed Sweet Potato, Roast Aubergine, Highland Goats Cheese Slice, Walnut & Coriander Pesto, Sour Apple Compote

 

Hot Roast Locally Smoked Haddock Fish Cake, Confit of Young Leeks, Sweet Pepper Vinaigrette, Tomato, Olive Oil & Chili Sorbet

 

Steamed Ravioli of Picked Fresh Torridon Crab, Apple & Black Olive Compote, Crab & Coconut Veloute (Seasonal)

 

Roast Panache of Lamb Sweet Breads, Wild Woodland Mushrooms, Sweet Wine and Parsley Sauce

 

Ravioli of Wood Pigeon & Hazelnuts, Casserole of Green Lentils, Soy Vinegar Jus

 

Warm Savoury Tart Sable Filled with Parma Ham, Goats Cheese & Herbs, Soft Herb Salad, Chive Custard

 

Butter Puff Pastry Feuillantine Filled with Sweet Smoked Bacon & Smoked Salmon, Indonesian Carrot Salad, Roast Red Pepper Dressing

 

Ballotine of Foie Gras & Duck Confit, Chefs Apple Chutney, Spiced Rocket Salad, Toasted Garden Herb Brioche

 

Grilled Escalope of Corn Fed Chicken Dusted With Mignon Pepper & Lemon Zest, Leaf Spinach, Smoked Bacon Salad

 

Wild Venison & Herby Potato Slice

Pickled Vegetable Chutney, Glazed Green Beans

 

Ravioli of Flat Field Mushrooms in Shell Fish Stock

Fettuccini of Vegetable with Dill

 

Sliced Marinated Grilled Sea bass

With Tomato & Bavette Noodles

 

Twice Baked Hot Lobster Soufflé

Creamed Leeks, Lobster Sauce

 

Fresh Picked Crab, Apple & Avocado Gateau

Spiced Cress & Tomato Dressing (Seasonal)

 

Risotto of Wood Smoked Haddock

With Basil & Parmesan Crisps

 

Highland Blue Cheese Soufflé, Red Onion Jam, Walnut & Soft Leaf Salad Mustard Dressing

 

Pot Roast Breast of Wild Duck Sliced over Caramelised Endive

Raisin & Red Wine Glaze (Seasonal)

 

Ravioli of Wood Smoked Salmon

Tomato, Basil & Truffle Dressing