|
Sample Restaurant Menu
FIRST COURSE
Seared Hand-Dived Scallops with
Garlic Butter
Parfait of Chicken Liver served with Tomato &
Onion Chutney
Kylesku Hotel Home-Smoked Salmon
served with Capers, Lemon, Brown Bread & Butter
Wild
Venison Terrine on a bed of Mixed Leaves with Cranberry
Sauce
Blue
Cheese, Spinach and Butternut Squash Tart
Freshly Made Soup of the Day
Moules Marinieres
MAIN COURSE
Grilled Loch Glendhu Langoustines with Garlic Mayonnaise
Grilled Local Salmon topped with a Langoustine and
served with a Lime and Corriander Sauce
Pan-Fried Fillets of Lochinver Haddock with Lemon Butter
Fillet
of Scottish Lamb on a Red Onion Pickle
with Redcurrant & Rosemary Sauce
Wild
Venison Fillet with a Cranberry and Dark Chocolate Sauce
Scottish Beef Fillet
served with a Cherry Tomato Bois Boudrin
Moules Marinieres with Chips & a bowl of
Mixed Leaves
HOME-MADE
DESSERTS
CHEESE
A
Platter of Isle of Mull Cheddar with Celery & Spicy
Apricot Sauce
‘This is a seriously good, well matured Cheddar made on
Mull using traditional methods and unpasteurised milk’
A
Platter of Ross-shire Strathdon Blue with Celery & Spicy
Apricot Sauce
‘Produced in Tain, this is a prize-winning blue-veined
cheese which is matured to give a mild Stilton flavour’
Cheese platters are
served with a selection of biscuits and oatcakes
|
