Sample Evening Menu
All dishes shown here are given as examples of those typically available on our menus. Menus are subject to daily change.
To start
Chef’s tomato and basil soup with crusty bread 4.00
Chef’s cullen skink fish soup with crusty bread 4.75
Home made chicken liver & brandy paté with Jim’s amazing oatcakes 5.50
Stornoway black pudding & goats cheese with sweet chilli dressing 5.95
Pan fried west coast king scallops wrapped in pancetta topped with poached Quail egg and minted pea purée 7.50
Scottish mussels in ginger, coriander & chilli sauce starter 5.50, main course 10.50
Wild mushroom, spinach & goats cheese roulade with trio of pepper
coulis and parmesan crisp 4.95
Main courses
Scottish ribeye steak with sautéed potatoes, seasonal vegetables and either pepper sauce or red wine gravy. 15.50
Fillets of sea bass with lemon butter served with crushed new potatoes and fresh steamed vegetables. 13.95
Lamb shank slow braised in red wine with root vegetables, served with mashed potatoes and vegetables of the day. 12.95
Pork fillet stuffed with Lorne sausage and leek with apple fritters, colcannon mash and roast garlic jus. 12.95
Breast of chicken stuffed with haggis, wrapped in bacon and served with whisky cream sauce, new potatoes and vegetables of the day. 10.95
Casserole of Highland venison in red wine with mushrooms and shallots served with
garlic mash and fresh vegetables of the day. 9.95
Shore House steak & Guinness pie with mashed potatoes & vegetables of the day. 9.50
Homemade salmon and haddock fishcakes with chives and sorrel served with lemon mayonnaise and salad 8.50
Spicy vegetable fajita topped with melted cheese served with salad 7.95
Sun-dried tomato, cheese & onion quiche with new potatoes and salad 7.95
