Head chef Rebecca Ferrand is passionate
about local Scottish produce. We offer a seasonal daily changing menu with the
wonderful ingredients that are available in the local area. The game is from
local estates (Tominoul, Castle Grant, Lochindorb), fish from ships that land
at Scrabster and we have a number of fruit trees and an extensive herb garden on site.
Mushrooms, when in season, are picked from the forests that surround the hotel
and our Haggis, black pudding (the best in Scotland) and sausages are made by local butchers. (A big thank you to Mike Mustards at Nethy
Bridge and Barry Grant at Cairngorms Butchers of Grantown on Spey for their continuing commitment to quality).
Jams, marmalades and chutneys are all made in our kitchen. Where possible locally grown fruit is used, plum jam from our own plums, and conserves using wonderful strawberries from the Alvie Estate and soft delicate raspberries from Wester Hardmuir.
Below is a sample of some of the
dishes that you will find on the menu. The menu will consist of a choice of 4 or 5 starters mains and puddings.
Complementary Amuse Bouche
A little delight to start your meal,
(Some examples are:) Quails egg with smoked salmon, Summer tomatoe soup, roasted peppers, White onion and Thyme soup with parmasan crisp, Mint and pea soup with chorizo hash, Parsnip puree with a little nutmeg scone
Red onion and Bleu d’Auvergne tart with lemon vinaigrette salad £6
Spiced and braised pork belly with chilli sauce £6.50
Bowl of mussels served with cocnut milk and red chillies or classic white wine and parsley and cream £7.00
Puy lentils with pancetta and ham hock £8
Local rabbit stuffed with haggis or black pudding wrapped in bacon, apple sauce £9
Lamb's liver with red onion marmalade, pancetta and balsamic glaze £9
Duck's egg en cocotte with flakey hot smoked salmon £10
Duck breast salad with blackberry sauce £10.00
Smoked haddock, pancetta, creamy white wine sauce and wilted rocket £11
Pigeon breast, thyme fried bread and damson jelly £12
Trio of Salmon: cold and hot smoked salmon, home cured whisky and orange, chocolate vinaigrette salad £12
Wild mushroom risotto, rocket and parmesan salad £16
Pork loin with a white wine apple sauce, roasted new potatoes £17
Local rump steak with sautéed new potatoes £19
Local grilled salmon, tarragon and white wine sauce £21
Sea Bass fillet, white wine and parsley sauce, crushed new potatoes £22
Locally shot grouse breasts wrapped in bacon, white wine and juniper sauce £24
Local shoulder of lamb cook with dates, lamb chop, mashed potatoes £24
Local Lamb rack with rosemary, garlic and red wine reduction £26
Ribeye steak with sautéed new potatoes £26
Local venison loin, juniper, port and red wine reduction £27
Fillet of local beef, mustard mash, red wine gravy £29
Summer fruit unside down cake, summer fruit coulis, custard £6
Homemade doughnuts, toffee sauce £6
Treacle tart and custard £7
Lemon tart with fresh local berrys and raspberry ripple ice cream £10
Poached pear with mulled wine ice cream and soft almond biscuits £9
Toffee and fudge Eaton mess with hazelnut crunch £9
Sticky toffee slice with fudge sauce and vanilla ice cream £8
Local summer fruit Eaton mess with blackberry coulis £9
Chocolate mouse cake, bitter chocolate and whisky mousse, fresh strawberries £12
Coffee or Tea & petit fours £7 Decaff coffee and a wide range of teas available
A discretionary* service charge of 10% will be added to your bill
*Not discretionary for parties of 8 or more
The restaurant can also cook you something special.
If it is a special occasion or you just fancy a light supper then the Kitchen at Muckrach Lodge will be please to prepare any dish that you fancy. Just talk to us when you book or when you check in. If you are fishing or shooting in the area and want your catch or bag cooked we will do this for you.
We are delighted to cook for vegetarians. Please let us know at the time of booking if require a vegetarian choice.
The Kitchen at Muckrach will be delighted to bake you a Birthday cake, wedding cake or chocolates with special wishes to help you celebrate your special day.