a la carte example menu Changes Seasonally
To Begin . . .
Todays Soup with Crusty Bread	2.95
Zuppa di Pesce . . .Italian fish tomato and garlic soup	5.95
Cullen Skink . . .Poached haddock in milk and cream with potatoes and onions	3.95
Loch Etive Mussels . . . steamed with herbs onion, and cream	4.75
Wild river Smoked Salmon . . . lightly smoked	7.25
Seafood terrine . . . lobster, scallops, prawns, smoked salmon	5.50
Prawn & cucumber timbale . . . bound with marie rose sauce	4.75
Loch Etive Oysters . . . 6 - 6.90 / 9 - 9.90 / 12 - 12.00
Amixture of woodland mushrooms . .tossed in a pan.	4.95
Chicken liver and game pate. . . served with red onion and raisin marmalade	4.75
Smoked venison salad...	5.75
Main Course . . .
Fillet of Fresh Salmon . . . with fennel, spinach & mussel bree	11.95
Lobster, starter or main course	16.50 per lb
Langoustine . . . garlic, lemon or fresh herb butter	Start 6.95
	Main 14.95
Penne Al Fruitti Di Mare . . .pasta tubes with fresh fish	9.95
The Scottish Platter . . .variety of seafood	19.75 for 1
	39.50 for 2
Breast of Duck . . .with gingered red cabbage, plum chutney sauce.	13.75
Escalope of Venison . . .with black pudding mousse & smoked garlic jus.	13.75
Supreme of Chicken . . .on a saffron risotto, laphroig cream	13.75
Braised shank of Lamb . . . with season vegetable stovies.	12.95
Fillet steak with lobster . . .	21.95
Fillet Steak . . . 8oz, cooked as you wish Sauce: herb and mushroom, poivre	14.50 1.50
Haggis, neeps and tatties	6.95
Vegetarian . . .
Wholemeal pasta ... with goats cheese nuggets.	Main 7.50
Mushroom ratatoulle filo basket	Main 7.95
Poppy seed mille feuille	7.95
Aubergine . . .filled with provencale ratatouille	6.95
Except for Pastas, all meals are served with a selection of fresh vegetables and potatoes.
Sweets . . .
Creme Brulee . . .laced with fresh, sharp raspberry	4.50
Tipsey sherry triffle	3.95
Blueberry and oatmeal Crumble . . . with glayva custard	4.25
Clootie Dumpling . . steamed flour, spices and fruit, served with a Glavva Sauce	4.50
Bread and butter pudding . . .with creme anglaise	4.25
Sorbet . . .ask for todays selection	4.25
Crannachan Ice Cream . . .with toasted oatmeal, honey, berries and whisky	4.50
The Scottish Cheeseboard . . . with crackers	4.95
May we recommend with your sweet . . .
Loire Valley - Bonnezeaus '94, Chateau de fesles . . .4.50 Glass
Cappuccino, Espresso, Regular Black or White or Decaffeinated	1.75
Pot of Scottish Blend, Earl Grey, Rosehip, Camomile, Mixed Fruit, Elderflower & Lemon or Raspberry	1.75
Special Coffee . . . Gaelic, Irish, Drambuie, Glayva, Royale or your choice	4.25

We appreciate your patience and loyalty.

Tony & Linda Matteo and family. Proprietors

Executive Head Chef: Andrew Cumming
Head Chef: Joe Anderson
Maitre 'D: Jeff Pascall
Bar: Chic Napier