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 an example of some of the dishes we offer. These change as and when the seasons change.
2 courses £16 per person
Plate of Local smoked salmon with Lemon Wedges
Wild mushrooms with garlic, cream and parmesan shaving
Local Haggis, butcher’s black pudding, whisky sauce, poached hen’s egg
Duck pate with local Nairn oat cakes
Grilled brie with roasted tomatoes and rocket salad
Courgette and mushroom risotto with Rocket salad
Chorizo hash with poached egg and bacon
5 minute Ribeye steak sandwich with sautéed new potatoes, served on ciabatta bread
Local Ribeye, salad leaves and sautéed potatoes
Pan seared duck breast with rhubarb coulis
Rack of local lamb with rosemary and garlic, roasted new potatoes,
rosemary and garlic jus(supplement of £8)
Loin of Tomintoul estate venison, roasted new potatoes, juniper and redwine jus (supplement of £9)
Bread basket and butter £3
Please ask your server for daily desserts
Chocolate cake, local Alvie estate strawberries
Orange cake and a big dollop of cream
Selection of Sorbet