Starters

Poached Carradale Landed Langoustines, Lemon and herb butter

Grilled asparagus with crispy pancetta, quails egg and hollandaise sauce

Salad of smoked meats, pear, avocado and pine nuts with mixed leaves and balsamic and fig dressing

Grilled Tarbert queenies, served in their half shell, with garlic butter

Spicy parsnip and apple soup

Platter of Loch Fyne smoked salmon (£2 sup) with brown bread and lemon wedges

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Main Courses

Carradale landed scallops with black pudding, mixed peppers and chilli oil

Loch Fyne salmon and cod plait with pak choi and prawn citrus butter

Fillets of lemon sole with spinach and cream cheese stuffing, tomato and black olive salsa and basil oil

Pan fried duck breast with honey marinade, stir fried vegetables and a brandy and ginger sauce

Noisettes of lamb with apricot cous cous, grilled aubergine and a rosemary and port jus

Grilled Aberdeen Angus fillet steak 8oz (£4 supp) served with either a course grain mustard or blue cheese sauce

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Puddings

Apricot, marscapone and amoretti cheesecake with fresh raspberry coulis

Vodka panna cotta with spiced oranges and Cointreau syrup

Sticky toffee pudding with toffee sauce and vanilla pod ice-cream

Selection of Scottish and Irish cheeses with fresh fruits and oatcakes

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2 Course - £18.00

3 Course - £22.50

Head Chef - Cheryl Strang
Restaurant Service 7-9pm daily - booking advised.

To book please call Carradale Hotel on 01583 431223

Click Here To View Our Sample Bar Menu