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Shortcrust pastry case filled with natural non dyed smoked haddock, topped with mature Scottish cheddar, served with a cream leek sauce. |
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Hand dived Skye
scallops set on Stornoway black pudding with a warm tomato based seasoned oil. |
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Trio of smoked salmon, gravadlax and rking prawn tails with a dill mayonaisse. |
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A warm red pepper, mozzarella and Camembert tart set on salad leaves with sweet red onion chutney (V). |
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Smoked highland beef from Kinloch Rannoch served with a horseradish and beetroot relish. |
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2 course £22.50 three courses £27.50
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