à la carte menu
Our à la carte menu offers a wide choice. Perhaps start with a large portion of Inverawe smoked salmon with capers and red onion: the smoky flavour is strong and peaty and offset by the delicate texture of the fish. Alternatively, what about roast quail served in a consommé with young vegetables and black truffles or warm salad of grilled goats’ cheese and seasonal leaves?
Duncan’s classic French training really shines through in the main courses: why not sample a delectable pan-fried fillet of turbot on a bed of spinach with cocotte potatoes and a swirl of salmon caviar sauce? ('an exquisite composition with the perfectly-cooked snowy white chunk of tender fish creatively accompanied'). Or, how about roast rack of Lochaber lamb with gratin of potatoes, young leeks and rosemary jus? Or pan-fried fillet of Scottish beef? Or monkfish tail with basil-crushed potatoes and a black olive sauce?
Chef particularly enjoys creating speciality signature dishes using local produce such as wild mushrooms or scallops. Desserts, too, have a unique quality and style about them: wild blaeberries with vanilla ice cream or banana and chocolate millefeuille. If you prefer something savoury, then there’s a fine choice of Scottish cheeses. Later, enjoy a dram or coffee in the drawing room, hall or the cosy bar.