Please note the menu changes daily.

- Grants little dish of fish (North Uist sea trout and diver caught Hebriedean scallops cooked Normandy style with pistachio and watercress butter) £7.25
- Terrine of wild goose liver and Arnisdale venison with a confit of smoked garlic £6.50
- Burgundy escargot cooked with Argyll ham, leeks, and dry vermouth, served in a toasted English muffin and topped with Ascaig blue cheese £7.00
- Rondells of organic aubergine basted with white truffle oil and grilled, layered with Dolcelatte, Buffalo Mozzarella and smoked sun dried tomatoes, with a basil and Balsamic drizzle £5.00

Other starters are available.

- Fillets of Mallaig lemon sole stuffed with pink shrimps and Portree Bay crab. Served with a parsley and chive cream sauce £18.00
- Saddle of wild Glen Spean rabbit flamed with cognac and cooked with Dijon mustard, bacon and dried apricots £15.50
- A duo of Highland beef and new season lamb, pan cooked with leeks and chestnut mushrooms, flamed with malt whisky and finished with cream £19.50
- A crispy filo parcel of toasted macademia nuts, puy lentils and ricotta cheese, resting on a vine tomato and basil concasser with a timbale of coriander, wild and basmati rice £11.95
- Diver caught king scallops and collops of west coast cod in a Thai basil and spring onion crumb on prawn wild rice with a mango and chilli salsa £17.00
- Breast of cock pheasant seasoned with thyme and stuffed with Stornoway black pudding, with a port wine and juniper gravy £14.50

- Baked Belgian white chocolate and poppy seed cheesecake served with a warm blueberry and cranberry compote £5.50
- Rusty nail tiramisu (A twist on a classic, with Talisker whisky in the sweet coffee soaked sponge and Drambuie lacing the mascarpone custard topping) £5.50
- Apricot, pear and toasted pecan nut crumble with Calvados and cinnamon cream £5.25
- Hot banana crepes flamed in dark rum with a toffee and banana fudge sauce £5.75