8-hour braised Highland blade of beef, with a wild mushroom and truffle puree, pickled shallots and a red wine and thyme jus
MARINATED FILLET OF TUNA
Tuna steak in a teriyaki dressing, fresh beetroot slaw, rocket & topped with lime yoghurt
ISLE OF LEWIS MUSSELS
Steamed in a harissa, coconut & lime broth, served with ciabatta slices
LOBSTER THERMIDORE
Poached then grilled in a rich cheese sauce, accompanied by baby crushed potatoes, caught daily by the fishing vessel Freebird
BAKED AUBERGINE
Harissa spiced baked aubergine served with herb cous cous and a tomato compote
HEBRIDEAN SALMON
Baked fillet of salmon, celeriac and white truffle puree, porcini mushroom and watercress salad
CHIPOTLE CHICKEN
Oven roasted supreme of chicken marinated in chipotle spices, served with garlic crushed new potatoes, spring green’s finished with a sauce vierge
MOROCCAN-STYLE HALLOUMI
Halloumi wrapped in filo pastry, served with Moroccan-style cous cous, red onion chutney and chive creme faiche
