Our Menus
Locally Sourced Ingredients
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To Begin
Starters
Tempura King Prawns
Tempura King Prawns, glazed lime, spicy oriental dip.
Fresh Scottish Oyster
Fresh Scottish Oyster, lemon, Tabasco, shallot Vinegar.
Salt & Chilli Sticky Pork Belly
Salt and Chilli Sticky Pork Belly, carrot, mangetout, chilli, lime and soy.
Carpaccio of Highland Venison
Carpaccio of Highland Venison, shallots, horseradish, Parmesan & pickled mushroom.
To Continue
Mains
Angus Fillet Steak
Angus Fillet Steak, crisp potatoes, mushroom duxcelle, shallot puree, spinach, Port Jus.
Scottish Monkfish
Scottish Monkfish, Mussel & King prawn rendang, coconut rice, julienne vegetables, glazed lime.
Wok Seared Udon Noodles
Wok seared spicy vegetables, udon noodles, chilli, lime and soy with the option of adding Chicken, Angus Beef Fillet Strips or King Prawns.
Holly House Highlander Double Burger
Holly House Highlander Double Burger, brioche bun, sriracha mayo, crispy shallots, Isle of Mull cheddar, rocket, maple cured bacon, & hand cut chips.
To Finish
Desserts
Prosecco & Elderflower Jelly
Mixed berries, raspberry sorbet
Homemade Crepe
Crepe, homemade Malteser ice cream & toffee sauce.
Espresso Mocha Martini
Espresso Mocha Martini – kahlua, Mozart & espresso.
Banoffee Pie Cocktail
Banoffee Pie – Briottet banana liqueur, vodka, caramel, cream & milk.
