Menus

We really must point out that all menus here are given as a guide only. As Bruce’s aim is to delight the palates of his clientele.

Everything Bruce uses to construct your dining experience is sourced from where it’s freshest and of the finest quality.

Wherever possible when constructing his ever changing menu Bruce uses food sourced locally by that he means from Scotland.

Diver scallops from Ross-shire, Crab from Kyle of Lochalsh, Wild Mushrooms from Speyside, Venison from Glen Isla, Soft Fruits from Tayside and Pears, Apples and Fresh Herbs from the back garden. Local is best.

So Bruce embraces the opportunity of fresh food timing. As such the menu may just have been written before you arrive.

Below is a copy of the notice at the door followed by sample menus.

We are delighted to have retained our Michelin Star once more

Please note that the Restaurant is open

Winter
Dinner: Wednesday to Saturday
Lunch: Sunday Only

Summer
Dinner: Tuesday to Saturday
Lunch: Sunday Only

Sunday Lunch is Served 12.30 p.m. last orders 1.30p.m.

Minimum 2 Course – A’la Carte must include Main Course and Choice of Starter or Pudding

We ask that you inform us of any dietary requirements ie. Vegetarian, Vegan, Celiac Etc.at the time of booking as this avoids disappointment as I only carry the food I require for the Menu.

The Style of Food we prepare is not necessarily suitable for children under the age of 12 years.We would ask that you inform us of any children in your party at the time of booking.

To the best of our Knowledge none of the food cooked in the Restaurant has been genetically modified although there may be traces of nuts to be found in some ingredients.

Sample Sunday Lunch Menu

To Begin

Twice Baked Cheese Souffle – Isle of Mull Tobermory Mature Cheddar Cheese
Seared Ross-shire Scallops – Tomato Chilli Ginger Jam – Orange & Cardamom Reduction
Pressed Terrine of Smoked Grouse Spiced Apricots & Foie Gras – Gribiche Dressing

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Main Course

Seared Fillet of Halibut – Saffron Mussel & Crayfish Chowder – Potato Gnocchi with Baby Leeks & Carrots
Slow Cooked Lamb Neck & Seared Cutlet– Red Cabbage Compote – Potato Gratin with Wild & Organic Mushroom in a Red Wine Sauce
Breast of Goosenargh Duck – Butterbean Tomato & Basil Cassoulet – Fondant Potato – Madeira Sauce

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 Pudding or Cheese

Iced Mango & White Chocolate Parfait – Tropical Fruits & Mango Espuma
Pear & Almond Souffle – Poached Pear – Homemade Marzipan Ice Cream
Cheese Plate – Biscuits & Truffle Honey (£2.75 Supplement)

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Coffee with Homemade Chocolate & Fudge

Set Lunch £29.50 Cheese Supplement £2.95 All Prices inclusive of Vat

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Sample Dinner Menu

To Begin

Seared Ross-shire Scallops – Celeriac & Truffle Oil Puree – Apple & Beetroot Foams
Pea Panna Cotta – Crisp Bacon – Pickled Shimeji Mushrooms – Pea Shoots & Croutons
Twice Baked Cheese Souffle – Isle of Mull & Tobermory Mature Cheddar Cheese

Intermediate

Croquette of Braised Pork Cheek & Black Pudding – Apple Compote & Braising Jus

Main Course

Vermouth Sauce with Artichoke & Truffle Ravioli
Seared Breast of Gressingham Duck
Turnip Fondant & Puree – Gratin Potato – Seared Foie Gras – Brandy Sauce
Slow Cooked Beef Cheek & Seared Scotch Fillet
Butterbean Bacon & Tomato Stew – Red Wine & Wild & Organic Mushroom Sauce & Confit Potato

To Finish

Salted Caramel & Chocolate Tart – Poached Pear & Homemade Ice Cream
Cheese Plate with Truffle Honey

Coffee & Homemade Chocolate & Fudge £2.95

Minimum 2 Courses £34.00
3 Courses £42.00
4 Courses £47.50 Inclusive of 20% Vat Coffee £3.25

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Sample Menus – actual menus may differ.