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