Menu A

£18.95 per person

Honeydew Melon
(Honeydew melon noisettes, finished with red berries and garnished with finely shredded mint)

Vegetable and Barley Broth
(Seasonal vegetables freshly prepared and cooked with barley, topped with cut herbs)

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Roast Supreme of Shetland Salmon
(Fresh Shetland Isles salmon roasted and feathered with a coriander an lime hollandaise sauce)

Oven Baked Breast of Chicken
(Moist oven baked chicken breast, resting on Highland haggis with a rich whisky cream sauce)

All main courses are served with buttered potatoes and panache of fresh garden vegetables

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Spiced Poached Pear
(Vanilla spiced poached pear served with a warm chocolate ganache sauce)

Lemon Meringue Tart
(Refreshing lemon meringue tart accompanied by a tangy raspberry coulis)

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Freshly brewed tea and coffee served with Lovat Arms Hotel homemade tablet

 
Menu B
£21.50 per person

Smoked Salmon Rosette
(Oak smoked salmon rosette served on a creamy smoked salmon pate, with baby leafs and citrus crème fraiche)

Carrot and Coriander Soup
(Puree of carrot and coriander soup served with spiced crisp croutons)

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Roast Rib of Highland Beef
(Succulent roast rib of Highland beef accompanied by traditional puddings and a rich roast gravy)

Roulade of Lemon Sole
(Finest lemon sole roulade filled with prawn Mousseline and spinach, napped with a Vermouth and chive béchamel sauce)

All main courses are served with buttered potatoes and panache of fresh garden vegetables

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Strawberry and Meringue Tuile
(Strawberries and crushed meringue bound in lightly whipped double cream, set on a crisp tuile basket and drizzled with a light strawberry coulis)

Cream filled profiteroles
(Choux pastry filled with fresh whipped double cream and topped with a warm, rich chocolate sauce)

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Freshly brewed tea and coffee served with Lovat Arms Hotel homemade tablet

Traditional Scottish Wedding Menu
Menu C
£25.50 per person

Traditional Scotch Broth
(Brunoise of fresh garden vegetables, barley and traditional stock, sprinkled with freshly chopped herbs)

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Chieftain Haggis
(Local haggis served in a puff pastry basket, topped with a whisky and chive cream sauce)

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Roast Sirloin of Scottish Beef
(Thickly cut Sirloin, with roast potatoes, traditional puddings and a natural roast gravy)

All main courses are served with buttered potatoes and medley of fresh garden vegetables

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Highland Cranachan
(Toasted oatmeal, crushed raspberries, heather honey and a generous splash of whisky, combined with fresh double cream and served with the Lovat Arms own homemade shortbread rounds)

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Freshly brewed tea and coffee served with Lovat Arms Hotel homemade tablet

Menu D
£27.50 per person

Chicken Liver Parfait
(Rich chicken liver parfait, accompanied by rowanberry, apple and pear chutney with crispy melba toast)

Smoked Venison Cornets
(Rich smoked venison cornets glazed with a redcurrant coulis, served on crisp garden leafs)

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Cream of Broccoli and Strathdon Blue Cheese Soup
(The subtle flavour of broccoli is perfectly complemented by Strathdon blue cheese in this delicious soup and is finished off with crème fraiche and freshly cut herbs)

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Oven Baked Cannon of Highland Lamb
(Cannon of Highland lamb, slowly oven baked, centered on a celeriac and rosemary mash, finished with a rich red wine sauce)

Seared Fillet of Halibut
(Moist fillet of Halibut seared and served with roasted cherry tomatoes and fennel, edged with a spices pimento sauce)

All main courses are served with buttered potatoes and medley of fresh garden vegetables

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White Chocolate and Raspberry Cheesecake
(Rich white chocolate, with refreshing raspberries, topped with dark chocolate scrolls and a light passion fruit coulis)

Glazed Lemon Tart
(Citrus lemon tart, with almond praline and topped finished with thick double cream)

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Freshly brewed tea and coffee served with Lovat Arms Hotel homemade tablet

Menu E
£31.50 per person

Chilled Melon Fantail
(Fantail of refreshing chilled melon layered with sweet mango and drizzled with a sweet ginger spiced syrup)

Prawn and Crayfish Cocktail
(Succulent prawns and crayfish enrobed with a tarragon marie rose sauce and served on crisp seasonal salad leafs)

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Red Lentil and Smoked Ham Soup
(A hearty soup made with red lentils and oak smoked ham topped with crisp croutons)

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Grilled Cod Fillet
(Simply grilled cod fillet with a caper and lemon butter sauce)

Tenderloin of Pork
(Roast tenderloin of pork with a cider and apple café au lait sauce)

All main courses are served with buttered potatoes and medley of fresh garden vegetables

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Vanilla Panacotta
(A delicious panacotta enhanced with vanilla and served with a rich dark chocolate ganache)

Fresh Fruit Salad
(Freshly prepared fruit salad soaked in sweet Star Anise stock syrup)

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Freshly brewed tea and coffee served with Lovat Arms Hotel homemade tablet

Menu F
Vegetarian Alternatives

Mushroom and Vegetable Pithivier
(Wild mushrooms and fresh vegetables smothered in a herb cream sauce and wrapped in a light crispy pastry)

Oven Roasted Vegetable Tartlet
(Oven roasted vegetables in a tomato and herb sauce, served in a puff pastry tartlet case, glazed with goat’s cheese)

Vegetarian Lasagne
(Seasonal vegetables layered with pasta sheets, finished with puy lentils, mushrooms, spinach and a rich tangy Mediterranean sauce) 

Caramelised Vegetable and Cheese Tartlet
(Broccoli, caramelized red onion and Strathdon blue cheese tartlet, complemented with dressed seasonal salad leafs)