Cafe Standard Menu
Soup of the day served with bread |
4.00 |
Cullen skink served with bread |
7.00 |
Smoked mackerel pâté with toast, oatcakes or a bit of both |
7.00 |
Aubergine pâté with toast, oatcakes or a bit of both |
7.00 |
Chicken liver pâté with toast, oatcakes or a bit of both |
7.00 |
Trio of pâtés with toast, oatcakes or a bit of both |
7.90 |
Peat smoked salmon sourced from the Summer Isles Smokery, served with brown bread, capers and a wedge of lemon |
8.50 |
Stornoway black pudding with pancake and mushrooms, sourced from Macleod and Macleod of Stornoway |
8.20 |
Stornoway white pudding with apple, crispy onions and Cumberland sauce |
8.20 |
Arbroath smokies baked in tomatoes, cream and parmesan, with sourdough toast and salad |
8.00 |
Chickpea daal served with flatbread and Greek yoghurt |
7.00 |
Rocket and pear salad with gorgonzola |
7.90 |
Smoked salmon Caesar salad with parmesan and croutons |
10.50 |
Bacon and avocado salad served with a warm balsamic |
8.20 |
Grilled goats cheese salad with walnuts |
8.20 |
House salad |
4.00 |
Mashed potato |
4.00 |
Gratin dauphinoise |
4.00 |
Tomato salad |
4.00 |
Seasonal green vegetables |
4.00 |
Garlic bread |
4.00 |
Scallops of the day our chefs regularly update the accompaniments to this dish, please check with your server for details of today’s scallops |
23.00 |
Peat smoked salmon sourced from the Summer Isles Smokery, served with brown bread, capers and a wedge of lemon |
15.50 |
Smoked haddie served with pea and spring onion crushed potatoes and a poached egg |
16.00 |
New York pastrami cured, lightly seasoned, dried and smoked brisket of beef, thinly sliced and warmed in the oven on sourdough bread and served with mushrooms, salad and gherkins
|
14.00 |
Cockburn's of Dingwall Haggis, Neeps and Tatties our favourite haggis. |
15.00 |
Rannoch Moor smoked venison Served cold, with avocado, redcurrant jelly and gratin dauphinoise |
16.00 |
Spanakopita Ricotta, feta and spinach pie with a sun blushed tomato adn basil Israeli cous cous salad |
13.50 |
Spiced lentils, feta cheese and cashews with hummus, chilli jam and flatbread |
13.50 |
Buckwheat noodle bowl with dashi seaweed broth, purple sprouting broccoli and sugar snap peas |
14.00 |
Italian sausage meatballs in tomato ragu |
12.00 |
Smoked haddock and tiger prawns in saffron cream sauce |
14.00 |
Puttanesca olives, anchovies, capers, cherry tomatoes and garlic |
12.00 |
Sun blushed tomato pesto with crumbled goats cheese and garlic breadcrumbs |
12.00 |
Gandolfi macaroni cheese in a Mull cheddar sauce |
9.50 |
Bar Gandolfi