The Invershin Hotel

Starters

Diver caught King Scallops, Andalusian gaspachio dressing, pata negra ham
Charcuterie plate, home smoked venison, chicken liver parfait, duck rillette
Grammars coarse pate
Campbell’s Hearty soups, artisan bread
Hendricks Gin cured Loch Duart salmon, dill pickled cucumber, sweet mustard dressing
Super food salad, grilled halloumi cheese, pomegranate dressing

Mains

“Golspie” oak smoked haddock, saffron scented kedgeree, starter/main
Langoustine ravioli, asparagus , shell fish broth, starter/main
Dornoch Mussels, cider, cream, French fries
The “Angus Mc Donald” Burger, 8oz black angus beef, fries
Jagerwurst Sausage, red rooster mash,caraway & black Isle beer mustard jus
Bresse Chicken, Tam’s Dalduff farm haggis, Balblair whisky sauce
Rogart spring Lamb, navaran , new season potatoes

andy@chefandycampbell.com
www.chefandycampbell.com