We pride ourselves on only using locally sourced produce whenever possible. Our beef is raised in Caithness at The Castle of Mey Estate, our scallops hand dived from nearby Loch Eriboll and our venison is delivered from Bonor Bridge.
Please bear in mind that these are only sample menus and they are subject to change due to seasonal availability and demand.
Starters
Soup of the day
served with a crusty roll
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Cullen Skink
traditional Scottish soup with local Scrabster smoked haddock, onion, leek, potato and finished with cream
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Savoury Smoked Salmon Cheesecake
served with micro salad
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Sliced Marinated Vegetable Cheesecake
served with micro salad
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Seared Scottish Pigeon Breast
garnished with red berries and dressed in a raspberry and balsamic dressing
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Goats Cheese Mousse
with beetroot and saffron served with oatcakes
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Scottish Tapas
Aultbea haggis and black pudding croquettes with Caithness Smokehouse smoked mussels, Scottish smoked salmon and local smoked venison served with Kate's homemade chutney and crusty bread
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Loch Eriboll hand-dived Scallops
served on fondant baby potatoes with thermidor glaze and wilted spinach
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West Coast Mussels
Mussels cooked with either shallots, garlic, white wine, cream & parsley OR with chilli, garlic, white wine and coriander
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Local Creel Caught Langoustines - subject to availability
tossed in garlic butter
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Kyle of Tongue Oysters - subject to availability
Chilled and served au Natural or Rockefeller Style. Parsley butter sauce topped with breadcrumbs and Parmesan
Main Course
Free Range Panko Crusted Supreme of Chicken
filled with garlic, herb and pancetta butter served with broccoli, mashed potatoes, honey glazed carrots and a creamed spinach puree
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Pan Roasted Chump of Scottish Lamb
served with buttered summer greens, rosemary and mint crushed potatoes, and a redcurrant and red wine sauce.
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Baked Scottish Salmon Supreme
on a bed of capers, gherkins, peas & baby gem cooked in fish stock and cream thickened with mayonnaise served with roast potato
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King Prawn & Orkney Crab Tagliatelle
king prawns and Orkney crab meat tossed through tagliatelle with shallots, garlic, red onion, chilli, parsley and lemon
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Roast Cheese & Vegetables
golden crumbed vegan cheese on roasted vegetables dressed in a warm tomato and basil sauce served with simple salad leaves
(Vegan, Gluten and Dairy free)
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Roast Pepper & Tomato Gnocchi
roast peppers and Scottish tomatoes in a smoked paprika sauce with gnocchi topped with fresh gremolata
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Local Scrabster Fillet of Haddock
in beer batter or breadcrumbs, served with hand cut chips, salad or peas and homemade tartar sauce
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Craggan Burger
served with hand cut chips and homemade coleslaw. Plain - Cheese & Bacon - Full House
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Pan Fried Castle of Mey Sirloin Steak
grilled tomato, mushroom, onion rings and hand cut chips