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Sample
Dining Room 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 an
excellent, well matured cheddar style 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
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