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Honest food, locally produced, simply prepared, leisurely shared
Amuse Bouche
Velouté- Organic parsnip & Jerusalem artichoke velouté w/ cream & fresh chives
Entrées
Fishcake- Galley’s renowned fish cake w/ crispy fried squid, melted leeks & shellfish cappuccino
Langoustines-split ‘n grilled langoustines w/ herb salad & lime chilli butter
Shellfish Bisque- French classic shellfish soup made in-house using local lobsters & langoustines
Venison- slow braised haunch of highland Venison w/local organic beetroot & pearl barley jus
Oyster- 6 Kyle of Tongue Oyster au naturel w/ homemade shallot, red wine vinaigrette or ginger chilli & mirin dressing
Main
Melody- of lobster~ scallop~ langoustine w/ wild mushroom fettuccine & creamy shellfish sauce
Trio- of Halibut catfish & redfish w/ Moroccan couscous crispy chorizo basil pesto & tomato chutney
Hake–Tranche fully trimmed oven roasted on the bone w/ lyonnaise & sweet pepper sauce vierge
Beef– fillet of Caithness beef w/ seasonal vegetables braised red cabbage & elderberry jus
Pre dessert
Granita– pomegranate & Champaign granita w/ chiffonade of mint
Dessert
Chocolate- Galley’s infamous hot chocolate pudding w/chocolate sauce & amaretto crème fraîche
Crème Brullée- ginger crème brullée w/ cinnamon infused pears & sesame tuile
Crumble- autumn fruit crumble w/vanilla bean custard on the side
Cheese
Cheese- Selection of Highland cheeses w/ home baked oatcakes & chutney
£8.00 (as additional course) Please ask one of the crew about meat options
3 courses £42.50 4 courses £49.50 + £3.00 supplement for cheese as dessert
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