As befits a stay at a traditional Highland home, good food and drink is order of the day.
Please ensure you book a table for lunch or dinner to avoid disappointment.
Our a la carte menu offers a wide choice, perhaps start with a sharing a platter of our home smoked Salmon, smoked Duck and smoked cheddar cheese. Duncan takes great pride in smoking the fish, meat and cheese and the light smokiness and delicate flavours are next to none.. Alternatively you can try our homemade venison liver pate with redcurrant compote, crisp Parma ham & Melba toast.
This can be followed by a delicious pan fried fillet of Trout with green beans, parsley crushed potatoes and an almond & caper butter or Breast of Farmhouse chicken stuffed with chorizo served with basil mash and a tomato & herb dressing. You can also enjoy a steak from our char-grill menu. The meat has been dry aged for 45 days.
We are proud members of the Scotch Beef club and all our venison comes from Glenfinnan Estate.
Duncan’s classic French training shines through in his dishes. He particularly enjoys creating specialty signature dishes using local produce such as Venison, wild mushrooms, scallops, langoustines and fish from the local fishmonger.
Desserts have a unique quality and style about them: Homemade Sticky Toffee Pudding with butterscotch sauce and vanilla ice cream or a trio of chocolate desserts. If you prefer something savoury, then there’s a fine choice of Scottish Cheese.
Later enjoy a dram or coffee in the Drawing room, hall or the cosy bar.
Menu’s
Our lunch menu is served daily in the bar between 12.30 – 4.30pm. We serve dinner in the bar or restaurant between 5.30 – 8pm daily. There is also a daily ‘Specials board’ in addition to our menus.
Sample Menu’s
Trip Advisor
Awards
