STARTERS

Soup of the day.                      

Fish soup of the day.

Stornoway black pudding with a poached egg, crisp smoked pancetta, red onion marmalade and mixed leaves.

Salad of Roquefort, pears, mixed leaves and a walnut oil dressing

Inverawe smoked trout on a potato pancake with a red onion and rocket salad and a dill and sweet mustard dressing. (£2.00 supplement)

Shetland mussels steamed in Gewürztraminer, shallots, garlic and parsley.

MAIN COURSES

Warm tartlet of caramelised onions, fig and goats cheese with a mixed leaf salad and a balsamic dressing.

Roast supreme of salmon with puy lentils and a cherry tomato dressing.

Grilled fillet of hake with haricot blanc, curly kale and a grain mustard sauce.

Oak-smoked haddock on mashed potatoes with a poached egg and mornay sauce.

Roast rump of beef with Yorkshire pudding, roast potatoes, red cabbage, green vegetables and a red wine jus. (£3.00 supplement)

Roast loin of pork with crackling, roast potatoes, red cabbage, green vegetables and apple and  red wine sauces.

Roast breast of chicken on mashed potatoes with a selection of green vegetables and a shallot sauce.

DESSERTS

Lemon and vanilla posset with shortbread.

Sticky toffee pudding with butterscotch sauce and cream.

Warm plum and frangipane tart with clotted cream ice-cream.

Baked chocolate pudding, fudge sauce and crème anglaise.

Selection of ice creams.

Scottish cheese with oatcakes and an apple and walnut chutney. (£2.50 supplement)