Restaurant menu
Some choices from Dinner Menu (changes daily)
Changes Seasonally
Meall Reamhar Restaurant
The Full Menu 38 / Two Courses only 28
Pressed Duck & Wild Mushroom Terrine beetroot & orange relish, truffle oil dressing
Lemon & Whisky cured Salmon smoked in house, lemon crème fraiche
Squat Lobster & Chervil Pudding wilted spinach, tomato stew, shellfish bisque
Carpaccio of Oak Smoked Venison, kumquat & thyme dressing
Tian of Gallia Melon mango & sweet ginger salsa, vanilla & passion fruit syrup
Asparagus & Wild Mushroom Risotto parmesan tulles, basil pesto dressing
Chicken Liver & Foie Gras Parfait sauterne jelly, herb salad, toasted brioche
Goat’s Cheese & Avocado Panacotta tomato & avocado salsa, watercress oil
****
Signature Dish
Pan seared Hand dived Scrabster King Scallops
indian spiced puy lentils & spinach cauliflower veloute
(supplement - starter 3.95 / main 6.95)
****
demi tasse of Chef’s Soup or Iced Fruit Sorbet
****
Supreme of Maize fed Chicken herb mousseline, truffle fondant potato, shellfish nage
Pave of West Coast Halibut lemon & herb rice, citrus butter sauce
Loin Fillet of Perthshire Lamb ragout of summer vegetables, thyme & redcurrant jus
Apple & Mull Cheddar Latkes baked beets with dill caraway oil, apple & celery slaw
Pan seared Breast of Duckling lentils & smoked bacon, buttered asparagus, game jus
Fillets of Scrabster Sea Bass spaghetti of vegetables, champagne beurre blanc
Pan fried Calf’s Liver baby onion, bacon & mushrooms, fondant potato, kale, game jus
Spinach & Lanark Blue Rosti rosti potato cakes, creamed spinach & blue cheese, soft poached duck egg, black truffle hollandaise
Signature Dish
Gateau of Scotch Angus/Limousin Beef Fillet
comrie haggis, red onion confiture, foie gras, glayva jus
(supplement - 5.95)
Dishes may contain traces of nuts.
Please let us know if you have any allergies or special requirements
and we will be happy to cater to your needs.
(Nb: Game may have been shot)
****
Apricot and Toasted Almond Bread & Butter Pudding drambuie crème anglaise
Dark Chocolate and Glayva Tart praline ice cream, vanilla sauce
Orange Flower Crème Brulee pistachio ice cream, ‘mini’ toffee apples
Roast Banana and Dark Rum Cheesecake rich toffee sauce, double cream
Summer Berry ‘Stacks’ heather honey & cinnamon cream, fresh fruit coulis
Homade Sorbets and Ice Creams
****
Glass of Trentham Noble Taminga - 3.95
Half Bottle of Trentham Noble Taminga - 13
Half Bottle of Hollick "The Nectar" Botrytis Riesling - 17
****
Trilogy of seasonal Scottish Cheese
(if taken in addition to dessert - 5.95)
Dunsyre Blue, Morangie Brie, Drumloch Glazert
Lanark Blue, and Kintrye Smoked
served with oatcakes, walnut bread and plum and kumquat chutney
(please allow 10 minutes for cheese to breathe)
(savoury) Welsh Rarebit
rocket and and chutney
Glass of Smith Woodhouse ‘97 Port - £4.40
Cafetiere of Columbian Coffee and home made Petit Fours
"After eating, an epicure gives a thin smile of satisfaction: a gastronome, burping into his napkin, praises the food in a magazine: a gourmet repressing his burp, criticises the food in the same magazine; a gourmand belches happily and tells everyone where he ate"
William Safire, New York Times 1985
