Current Menu 19-04-2017

3 Courses £49.00 or 2 Courses £37.50

Amuse Bouche

Smoked Haddock & Pea Veloute

Freshly Baked Bread

Beginning

Duck Liver Parfait**

topped with a brandy and wild flower honey jelly

toasted brioche, onion chutney

New Season Asparagus**

home smoked salmon and wild garlic

Crisp and Confit Shetland Squid**

roasted tomato and red pepper

Middle

Fillet of Sea Trout**

Shetland cockles, clams, mussels, Jersey royal potato and Taynuilt wild leek

24 Hour Slow Cooked Fyne Ales Rib of Beef**

red emelie potato, artichoke and heritage carrot

Loin of Perthshire Roe Deer

triple cooked chips, onion rings, brandy & mushroom reduction

Mixed Wild Mushroom and Celeriac Parcel

heritage carrots, red kale

Dessert

Milk Chocolate Mousse Sponge

with clotted cream ice cream

Homemade Whisky Ice Cream Flight**

Ledaig 10 year old, Oban 14 year old, Glengoyne 18 year old

Taynuilt Hotel Cheeseboard**

Blue Murder, Cornish Yarg, Isle of Mull cheddar, Carleton crowdie

with fudge’s crackers and Isle of Arran chutney

End

£5.00 supplement

Tea or Coffee with Homemade Sweets**

almond sponge, chocolate & Flor de Cana rum truffle,

milk chocolate tablet, white chocolate cranberry and raisin fudge

Dishes marked ** can be amended to suit gluten free diners

please inform David if you have any allergens