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Grants at Craigellachie
Ratagan
Glenshiel
IV40 8HP

e-mail
T 01599 511331

Sawday's Guide
4 star accommodation
Scottish Food Guide

 

 
 
Table in our conservatory restaurant, local grouse, local seafood platter, Tony the chef

Dinner

Sample Dishes

Our dinner menu changes daily and all of our dishes are homemade with ingredients sourced locally. Examples of some of the most popular dishes that have been on our menu recently are shown opposite. Please note a supplement may be payable on some dishes.

Dinner is available to residents Tuesday to Saturday and is usually served at 7pm. Please note that a dinner reservation for the first night of your stay must be booked at least 24 hours before you stay with us.

 

roasted local pork with pears

 

Dishes by Request

We can provide some dishes by request such as our fabulous seafood platters, one of which is shown in the pictures above. Please ask about these at the time of booking.

 

Special Dietary Requirements & Allergen Information

We are always happy to cater for any special dietary requirements whenever we can. It is really helpful if you can let us know about any requirements before you visit so that we can prepare accordingly.

As our menu changes daily, allergen information is provided with the menu of the day, however, if you have any queries before your stay please don't hesitate to contact us.

Starters

Warm mousse of Loch Hourn queen scallops with Corran crab and squat lobster bisque

Glenshiel venison and wild mushroom terrine with spiced tangerine and apricot chutney

Warm flaked Arbroath smokies, on a duck egg French toast croute with chive hollandaise


Main Courses

Braised tongue of Dexter beef with mulled Madeira wine and caramelised baby shallots

Pan roasted medallions of Carr Bray pork tenderloin, seasoned with sage, flamed with whisky and finished with creme fraiche

A medley of west coast John Dory, monkfish and sea trout, chargrilled and served with roasted sweet pimento, red onion and coriander salsa


Desserts

Mixed Forest berries steeped in sloe gin, topped with caramelised  cinnamon and vanilla cream and accompanied with shortbread thins

Warm double chocolate puddle pudding with pistachio nut and orange sauce

A platter of highland cheeses accompanied by quince jelly, fruit in season and a selection of homemade oatcakes

 
 
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