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We offer dinners throughout the year, with the exceptions of July and August - Irene’s cooking has proved to be very popular indeed so, on most evenings, you’ll find some or all of our guests round the dining table, enjoying one of her superb home-cooked meals.

If you would like to join them, we’d be delighted, please let us know at the time you make your booking.

3 courses is just £22.50, 2 courses, £18.50.

We also pride ourselves on catering for guests with special dietary needs, again, please just let us know when you make your booking.

We change our menu every evening so, to whet your appetite, here are some of the dinner dishes that we offer.

Starters

Cullen Skink

A classic Scottish Soup of Smoked Haddock, Potato and Onion.

Traditional Pea & Ham Soup

The Haggis Hors d’Oeuvre

A slice of local haggis, set on tattie scones, topped with chopped bacon, caramelised onions and a whisky cream sauce.

Sweet Glazed Mushrooms

Served in a Roasted Pepper Boat.

Sole Parcel

Fillet of sole, wrapped round prawns, spring onions & sun-dried tomatoes.

Irene’s Tomato Starter

Fresh Tomatoes, oven roasted in a garlic & fresh mint cream sauce & served on tattie scones.

Main courses

(All served with potatoes & fresh seasonal vegetables)

Venison Sausages

Specially made for us by George Gow, served on onion mash with a rich gravy.

Ballindalloch Chicken

Breast of Chicken, oven baked in a tomato cream sauce, with ham & Scottish Cheddar

Local Lamb Steak

Oven roasted, topped with a parmesan herb crust, served with a warmed Drambuie raspberry coulis

Venison Cassoulet

Rothiemurchus venison, gently casseroled with vegetables, topped with a puff pastry lid

Fillet of Smoked Haddock

Gently oven baked in milk, topped with goats cheese & served on a rough pea puree

Seafood Casserole

An oven baked melange of white fish, smoked fish and prawns.

Beef Tomato stuffed with Garlic Mushrooms

Duxelle of Mushrooms, Hazelnuts & Cream Cheese en-croute

Desserts

Irene’s Infamous Sticky Toffee Pudding.

Served with fresh cream or crème fraiche

Dark Chocolate and Pear Tart

Served with fresh cream or crème fraiche

Pannacotta

John’s favourite dessert – ever!

Steamed Whisky Marmalade Pudding

With hot marmalade sauce & fresh cream

Lemon Possett

With fresh fruit & a home-baked shortbread

Cranachan

The traditional Scottish confection of fresh cream, raspberries, toasted oats and honey, drizzled with whisky & topped with crushed shortbread.

Poached Pear

Fresh pear, gently poached in wine & cinnamon, served on a dod of crème fraiche with a fresh fruit coulis

Or

Selection of Cheeses

With oatcakes, biscuits and fresh fruit