Cafe Standard Menu - Bar Gandolfi

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

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 with Swiss cheese 15.50	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