Sample Menu 2

To Begin

Pan-seared Uist scallops with Stornoway black pudding puree

Terrine of foie gras with Tiroran elderberry jelly

Carrot, honey and root ginger soup

(Interlude) 

To Continue

Pan-fried saddle of Argyll venison with mille feuille potatoes, cauliflower puree, sautéed hand-picked girolle mushrooms and a game jus

Aga-baked west coast halibut with smoked haddock gnocchi, caramelised and golden turnip and a champagne foam

To Conclude 

Tiroran Alt Orain whisky tart with a raspberry and oatmeal fool 

Dark chocolate mousse with confit citrus segments and Cointreau ice cream

Green tea aga meringues with chantilly cream, fresh summer berries and a salt caramel drizzle

Cheese Options

Mull Cheddar, Clava Brie and Dunsyre Blue Cheese

Served with Benbecula Oatcakes and Homemade Garden Chutney

Followed by

After dinner coffee, various teas and highland truffles