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
Chef's Soup of the Day
served with a crusty roll
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Cullen Skink
Traditional Scottish Soup with smoked haddock, onion, leek, potatoes, finished with cream
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Local Kinloch Smoked Salmon
served with a side of Atlantic prawns, horseradish cream, brown bread and butter
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Loch Eriboll Hand Dived Seared Scallops (When Available)
served with Aultbea Black Pudding, Pancetta and Basil Butter (When Available)
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Moules Mariniere Mussels (When Available)
cooked in a shallot and garlic white wine, finished with cream and parsley
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Grilled Goat’s Cheese
served on Toasted Brioche, with red pepper and sweet aged balsamic
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Local Creel Caught Langoustines
cooked with garlic butter (When Available)
Main Course
Medallions of Local Venison
served on cream flageolet beans, red wine and rosemary jus, pommes Dauphinoise
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Free Range Supreme of Chicken
on grilled haggis with a whisky wholegrain mustard, with creamy mash and seasonal veg
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Mushroom and Red Pepper Linguine
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Hand Dived Loch Eriboll Scallops (When Available)
with a Veloute of asparagus leeks, grilled chorizo,
served with a saffron mash
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Butternut Squash Risotto
with Spinach, Pea, Parmesan Cream and sun Blushed Tomatoes
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Pan Fried Castle of Mey Sirloin Steak
with grilled tomato, mushrooms, onion rings and hand cut chips
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Pan Seared Fillet of Wild Salmon
served with a herb butter, fresh greens and saffron new potatoes
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Local Kinloch Smoked Salmon
Served on a bed of linguine with capers, spring onions in a tarragon cream
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Deep Fried Fillet of Haddock
Beer battered or in breadcrumbs, salad, hand cut chips, tartar sauce and lemon
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Mackay Burgers
Plain - Bacon and Cheese - Full House