The Highland game pie is already proving to be really popular in the bar - tender pieces of venison, pheasant and beef casseroled in a rich red wine sauce, with a puff pastry crust served with creamy mash and seasonal vegetables. Best enjoyed in front of our roaring wood burner on a cold and wet day! Our popular Scottish salmon dish on the bar menu has been revamped and now comes with dauphinoise potatoes, red pepper puree and salsa Verdi.
On the restaurant a la carte menu we have new dishes for meat eaters – A Ham Hock Terrine wrapped in pancetta served with apricot chutney and Isle of Mull cheddar Melba toast. Our Rib Eye steaks with all the trimmings are always popular, along with the seasonal venison.
I am really pleased with the new vegetarian starter which is very seasonal with roasted figs, candied walnuts and goats cheese. The vegetarian main course is also full of seasonal delights, with gorgeous textures and colours and a creamy barley risotto. We are also smoking Loch Etive trout and making a tasty hickory smoked trout pate which goes really well with the Inverawe smoked salmon.
We have added Hake to our seasonal fish dishes on the a la carte menu. This delicate piece of fish is served on a bed of chick peas, chorizo and cherry vine tomatoes and comes with crispy polenta and parmesan chips. This is also gluten free, so we now have a number of dishes on our menu which are suitable for coeliacs.
And to finish off, our desserts have a new addition of Butterscotch pots served with Viennese shortbread, which is more of a Scottish twist on the traditional Crème brûlée. For the chocoholics amongst us, there is a rich chocolate truffle tort with salted caramel sauce and our own recipe of Amaretto biscuits with slices of refreshing tangerine.
We hope you enjoy our winter warmer dishes - take a look at our winter a la carte menu and our winter bar menus.
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