The Menu

SAMPLE DINNER MENU

To ensure freshness, our menus change daily, and usually offer a choice of four starters, four or five main courses, and four desserts. 

2 Courses £29, 3 Courses £38

STARTER COURSES

Goats' cheese mouse with a pear and vanilla coulis, and homemade walnut oatcakes

Homemade tagliatelle, local wild chanterelles, in a cream and parmesan based sauce

Local butcher's haggis with a mushroom and young garlic ragout

Tea, cinnamon and vanilla smoked duck breast, Mostarda fruits

Very fresh Cromarty mussels in white wine and garlic

Duo of South Uist hot smoked and Spey Valley cold smoked salmon, with a spicy lemon and lime salsa

Fresh cooked to order langoustines, aioli and samphire with lemon oil

Chestnut and black truffle soup, crumbled parma ham

Pigeon breast dressed with pujabi spices, apple and chilli jelly

Tartare of wild Inchmahoe roe deer venison, Sauternes jelly

 

MAIN COURSES

Fillet of local angus beef, mousseline potatoes, purple carrots and wilted greens*

Whole Scottish lobster, crushed new potatoes, warm tomato, caper and samphire salad, own made tarragon mayonnaise*

Lightly grilled fillets of lemon sole, crushed new potatoes, lemon and parsley butter sauce

Double rack of local hill fed lamb, sweet parsnip puree, honey glazed figs and Moroccan apricots

Red pepper and garlic salad, sweet basil and lemongrass risotto, Jerusalem artichoke rosti

Pan seared loin and wild mushroom stuffed, slow roasted, shoulder of Tomintoul Estate wild venison

Porcini mushroom risotto, fresh truffle shavings, herb salad

Loin of Kilnadrochit Estate venison, local wild mushrooms, candy beetroot, lyonnaise potatoes

Millers of Speyside Aberdeen Angus fillet steak, mousseline potatoes, carrots and fine beans*

Rack and rolled stuffed shoulder of Castle Grant lamb roast baby potatoes, sugar snap peas, curly kale

Lightly grilled duo of monkfish and salmon, langoustine bisque, baby leeks, saffron rice timbale

Stone bass cooked en papilotte with dill, limes and white wine, crushed new potatoes, olive oil tossed seasonal vegetables

Roast locally shot pheasant, whisky soaked prunes, Muckrach's own heritage potatoes, courgette and carrot ribbons

Roasted loin rack and slowly braised shoulder of Grampian pork in white wine, onions and chesnuts, with a rosti and yellow courgettes and purple carrots

 

DESSERT COURSES

Crème caramel, sticky ginger cake and coffee cream

Chocolate and raspberry tart, vanilla ice cream, raspberry coulis

Strawberry and lemon flan, peaches poached in Vin Doux, langue du chat biscuit

A trio of traditional Scottish puddings, Eccelfechan tart, cranachan with a shortbread biscuit and deep fried Amaretto battered Mars bar morsels

Dark chocolate cake, chocolate mousse, white chocolate ice cream

A selection of Artisan cheeses and biscuits

 

Coffee or Tea & petit fours £4 Decaff coffee and a wide range of teas available

A discretionary* service charge of 12.5% will be added to your bill
*Not discretionary for parties of 8 or more

*£4 supplement