Evening a la carte menu

Evening menu

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To Begin

All dishes below are served as nibbles

Mixed herb infused pitted Halkidiki Green Olives – £3.75

Fried Whitebait served with our creamy tartare dip & lemon wedges – £5.75

 

Starters

(Please order starter & main courses together failure to do so may result in up to 45minutes between courses)

Freshly prepared soup of the day with chefs daily homemade bread – £4.25*

Large House salad drizzled with homemade pesto – £5.25

Pan seared Isle of Lewis Scallops on mini potato rostis served with Stornoway Black Pudding & garden pea puree drizzled with Mackintosh of Glendavney (Aberdeenshire) lemon rapeseed oil – £9.50 *

Munros of Dingwall Haggis bon bons rolled in oatmeal served with a potato croquette, turnip puree & peppercorn sauce with a dash of Highland Single Malt Whisky – £6.25

Prawn & Crayfish tails bound in our homemade Marie Rose Sauce served with chopped avocado, salad garnish drizzled with rocket pesto dressing topped with caviar & smoked paprika – £8.50

Pan seared Halloumi & lightly fried herb crusted Goats Cheese served on a beetroot & orange chutney accompanied with salad leaves, toasted walnuts & sun blushed cherry tomatoes – £6.95 (GF)

Riversides’ Local Duck Scotch Egg rolled in sausage meat, haggis & herbs covered in panko bread crumbs served with a sun blushed tomato aioli, salad leaves & pesto dressing – £6.95

Shetland Blue lipped Mussels served with homemade bread and in your choice of sauce, please choose from –

Diced smoked bacon, apple cider & spring onion cream sauce (GF)

Arribiata – Spicy Tomato (GF)

Mussels Starter portion –             £9.25

Mussels Main Course portion – £16.95

 

GF = Gluten Free – These dishes contain no Wheat, Gluten, Oats or Rye.

*- These dishes can be made Gluten Free

Minimum Spend of £11.95 per person excluding drinks applies

 

Main Courses – All dishes are served as stated below

Oven roasted succulent chicken breast wrapped in Italian dry cured ham presented on pesto linguine pasta bound in a red pepper & tomato ragu – £16.75*

Chefs’ homemade filo wrap encasing mixed roasted vegetables served with a creamy spinach veloute sauce, parisienne potatoes & asparagus spears – £14.95

East Coast Monkfish tail oven roasted & served on a pancetta, butter bean, tomato & mixed vegetable cassoulet – £17.95 (GF)

Highland Lamb Rack cooked pink served on buttered mashed potatoes, tender stem broccoli, chanterry carrots & red wine jus (GF) – £20.95

Scottish salmon fillet topped with spinach encased in puff pastry with asparagus spears served with parisienne potatoes & a white wine & dill beurre blanc – £16.95

North Sea Lemon Sole rolled with a salmon mousse, poached & presented on a potato, broccoli & unshelled surf clam cream chowder style sauce – £18.95 (GF)

Munros’ of Dingwall 21 day matured prime local 8oz (uncooked weight) sirloin steak with a creamy wild Mushroom ragu accompanied with pont neuf potatoes and roasted cherry vine tomatoes – £21.95*

We can freshly prepare a sauce of your choice to accompany your steak please choose from our selection below – (£1.75 supplement per sauce)

*Peppercorn

*Blue Cheese & French Mustard

*Whisky cream

*Red Wine Jus

 

Side Orders are available to accompany your meal

Toasted Homemade Bread with Garlic Butter – £2.25

Complimentary homemade bread will be served with your starters. Additional side orders of our homemade bread can be order – £1.00 per round per person.

(Our Homemade bread is subject to availability & flavours vary)

Chefs’ selection of fresh vegetables (changes daily) – £3.25

Homemade Beer Battered Onion Rings – £3.25

House salads are available as side orders – £3.25 (Contains nut/nut traces)

 

(We have taken care when preparing the fish for all of our starter or main courses. However please note that some bones may remain)

 

 

All our homemade desserts – £6.75

Chefs’ Special Sticky Toffee Pudding

Chefs homemade date sponge topped with caramel sauce and our exclusive iced zabaglione

French Meringue

Our French meringue served with summer berries topped with homemade strawberry sorbet (GF)

Riverside Restaurants Highland Cranachan

Our Traditional Highland Dessert is made from raspberries, a dash of whisky, cream and honey enveloped with oatmeal and served in a homemade brandy snap basket

Affogato

Served with 2 scoops of luxury vanilla ice cream served with hot Arabica espresso & your choice of amaretto or Irish cream liqueur (GF)

Crème Brulee

White chocolate & Baileys Crème Brulee served with an almond biscuit* 

Dessert Wine – 50ml glass – £5.95

We have searched the Highlands & Islands for cheeses to make up our cheese selection. We have chosen the following cheeses for our cheeseboard –

Organic Connage Brie – Connage Dairy, Ardersier Inverness,

Strathdon Blue –Highland Cheese Company, Tain,

Mature Cheddar Laced with Whisky– Isle of Arran, Isle Cheese Company

Oaked Smoked Cheddar – The Ullapool Smoke House

Our cheese selection is served with homemade amaretto & grape chutney, seedless black grapes, apple slices & Scottish oatcakes*

Cheeseboard for 1 – £8.95 Cheeseboard to share for 2 – £12.95

Port to accompany our cheese board-

Taylors First Reserve

50ml – £4.25

Californian Orange flavoured Muscadet sweet dessert wine Vintage 2013

GF= Gluten Free – These dishes contain no Wheat, Gluten, Oats or Rye   

* – These dishes can be made Gluten Free

 

 All food is freshly prepared in our kitchen. Please tell us of all allergies, intolerances & any dietary requirements that you may have & we will do our best to fulfil them. (Please note that food is prepared in a kitchen that handles products containing nut/nut traces)

 

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