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The
MENU
TO begin
Haggis Trio
G*
7
Sesame breaded haggis, haggis in puff & haggis filo. Served with neep puree, & Arran malt pepper cream sauce
Lamb Duo
10
Lamb rack cutlet & herb crusted braised lamb shoulder with beetroot game chips, pickled mint, pear jelly, rosemary jus
Chicken Liver Parfait
G*, N*
7
With red onion marmalade, toasted brioche, cherry puree, pistachio crumb
Bruschetta
G*, N, V
6
With Bocconcini mozzarella, basil pesto, pomodorino & sundried tomatoes & drizzled aged balsamic
Smoked Haddock Chowder
G*
7
With an Arbroath smokie scotch duck egg, pea & Ayrshire bacon hash
Scallops
12
Hand-dived Barra King scallops, served with crisp pancetta & saffron aioli
FOR Meat LOVERS
Hanger Steak 240g
18
A flavoursome & tender cut that hangs from the rib
Sirloin Steak 450g
31
A fattier than fillet cut which gives superior succulence & flavour
Cote de Boeuf 450g
31
Rib-eye on the bone for superior succulence & flavour
Fillet Steak 300g
35
Our most exceedingly tender and lean cut, melt in mouth texture)
FOR TWO *
Chateaubriand 600g
65
Cut from the tenderloin fillet
Tomahawk Steak 1200g
75
Rib-Eye served on the largest rib bone
* Includes choice of two sauces & sides All steaks include your choice of sauce & side and are served with roast vine tomatoes & mushrooms.
THE MAIN EVENT
Celebration of swine
22
Slow roast pork belly & swine cheek, with Stornoway black pudding, rutabaga dauphinoise potato, carrot reduction, pear puree & apple cider pork jus
Pan fried Halibut
G*
19
Served with a smoked salmon potato farl, razor clam, pea & pancetta fricassee, cullen skink stew, hot smoked Kintyre mussels & prosciutto crumb
Highland Venison Saddle
G*
24
Served with Haggis wellington & bon bon, beetroot puree, heritage carrots, beetroot crisp, red onion remoulade, red wine black currant jus
Alba Burger
15
7oz beef on an Irn Bru brioche bun, with Buckfast bacon jam, haggis wellington, stout braised beef cheek & smoked Lockerbie cheddar
Risotto
V, G*
16
Wild mushroom & winter black truffle risotto. Served with trumpet, chanterelles, oyster & enoki mushroom, italian winter black truffle shavings, toasted walnuts, parmesan crisp, & garlic ciabatta
A bit on the side
Sea-salted chips
Colcannon mash
Smoked Kintyre mussels in white wine sauce & toast
Rosemary roast potatoes
Seasonal salad
Creamed kale, cabbage & bacon
Stovies
Haggis neeps n tatties
Isle of Barra scallops (£8 supplement)
SAUCY DEVILS
Peppercorn Sauce
Red wine Bone Marrow Jus
Béarnaise
Chimmichurri
Kearney Blue Cheese Sauce
To finish
Soufflé
G
9
Raspberry cranachan soufflé served with raspberry sorbet & a whisky oat tweel
Frangelico Affogato
7
Frangelico liqueur, espresso & ice cream
Panna Cotta
8
Vanilla panna cotta served with bramley apple ice cream, cinnamon crumble, apple crisp & a mini toffee apple
Honeycomb Puff
7
Honeycomb puff candy, meringue, caramel, tablet ice cream
Hazelnut chocolate délice
G
8
With cashew praline, pistachio crumb
V – suitable for vegetarians | N – contain nuts | G – contains gluten | G*/N* – gluten/nut free on request
We can’t guarantee every product is completely nut/gluten free as both are used on site. Please alert your server of any dietary or allergy requirements you may have.