Main Courses

Roast Haddock 
Roast haddock served with sautéed leeks and a light curry sauce infused with Inchmurrin 12 Year Old 

Lamb Shoulder 
Pressed shoulder of lamb with a redcurrant-and-rosemary sauce infused with Tamdhu 10 Year Old 

Mushroom Wellington 
Mushroom and goats’ cheese wellington with roast tomato and Old Pulteney 12 Year Old whisky sauce 

(All served with roast new potatoes and autumn vegetables)

Desserts

Apple Crumble 
Apple and pear crumble with Talisker Port Ruighe custard 

Toffee Sponge 
Toffee and banana sponge with Talisker Port Ruighe toffee sauce
 

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