MEALS

Lunches - Evening Meals - Children's Menu
Packed Lunches on request
Teas and Coffees served all day with home baking

Our style of cuisine is 'Modern European' using only the very best of Scottish produce.

The Arisaig Hotel is both proud and excited to introduce their new chef Douglas Dolan.

Former chef at the 2 rosette Simply Heathcotes, Liverpool and The Grand Hotel, Torquay Douglas is passionate about producing food to the very highest of standards using only the very best of local ingredients. Gaining inspiration from working and travelling the world he describes his food as modern European, we describe it as delicious!

Sample Menu STARTERS Green Vegetable Minestrone Drizzled with olive oil and finished with shaved parmesan Crispy Duck, Watercress and Orange Salad With Oriental Dressing and Toasted Sesame Seeds Tea Smoked Chicken Served with Confit Cherry Tomatoes, Little Gem Lettuce and Maple Syrup Seared Local Hand Dived Scallops On Black Pudding with Pear Puree and a Butter Sauce Classic Moules Marinere Served with Homemade Crusty Bread ~~~~~~~~~~~~~~~~~~~~~~~~ MAIN COURSES Wild Scottish Salmon On Crushed New Potatoes and topped with a semi-dried Tomato with Pesto and Balsamic Syrup Fillet of Beef with Rich Braised Oxtail Jus With Wild Mushrooms and Parsley Mashed Potato Pan Fried Haddock On a bed of Pea Puree and crowned with a Poached Egg. Served with Potato Gnocchi and a Red Wine Jus Braised Pork Belly Served with a Celeriac Mash, Braised Beetroot and Apple Crisp with Thyme Cream Cannelloni of Sweet Potato and Rocket With Tomato and Red Onion Dressing ~~~~~~~~~~~~~~~~~~~~~~~~ DESSERTS Banana Soufflé With a rich Chocolate Sauce Crunch Chocolate Torte With Cherries and Crème Fraiche Sticky Ginger Pudding With Vanilla Ice Cream Trio of Ice Creams With Sherry Sauce A Selection of British Cheeses served with Oatcakes and Homemade Chutney