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Dinner @ Craggan Mill
Amuse Bouche G V
Sweet Pepper 6.00 G V N
roast pepper, filled with halloumi cheese, pesto, olives and tomato
Goat’s Cheese 6.00 V
twice baked goat’s cheese soufflé, red onion marmalade
Meatloaf 6.00
granny beatt’s recipe meatloaf, mixed fruit chutney
Scallops 8.50
dived scallops baked with spinach, creamed potatoes and sauce mornay
Duck 6.00 G
applewood smoked duck breast, cherries glazed in port wine
Lamb 17.00 G(option)
cannon of moray farms lamb layered with mint; goat’s cheese and black pudding cromesquis,
garlic and rosemary mash, red wine reduction G
Duo of Duck and Pork 17.00 G
roast belly of free range pork, confit duck leg, cassoulet, aligot potatoes, sauce bigarade
Beef 22.50 G
fillet of nairnshire aberdeen angus cooked over 25 year old whisky staves and sweet gale,
hand cut chips, sautéed wild mushrooms in madeira jus
Chicken 13.00 G
roast supreme of killara farm free range chicken, anagach woods chanterelle risotto
Sea Bass 16.00 G
seared fillets of sea bass, chive potatoes, buttered samphire
Aubergine 12.75 V G
aubergines layered with tomato, mozzarella and parmesan, served with mixed leaf salad, and hand cut chips
Chocolate & 6.00 V
chocolate truffle torte, laced with glen moray single malt whisky, bramble coulis V
Summer Berries 6.00 V G
alvie berries with white chocolate sauce, wild blaeberry kissel
Rhubarb 6.00 V
rhubarb fool, rhubarb compote
Toffee V
sticky toffee pudding, ice cream
The DramBrulée 6.00 V G
our take on this classic dessert |
