Dinner at The Cross

Dinner menus change daily and are influenced by seasonal and local availability.

Sample dishes from across the seasons...

appetiser of line-caught mackerel with rhubarb salsa

…

poached angus asparagus, local bantam egg, parmesan

pressed organic highland chicken & young grouse terrine, fig chutney

…

baked fillet of wild scrabster brill, glenfeshie chanterelle veloute, samphire, yukon gold potato puree

seared loin, braised cheek & slow-roast belly of free range moray pork, curly kale & caramelised onion, potato & truffle gratin

…

hot chocolate fondant, chilli ice cream

crème caramel, crème brûlée ice-cream, caramel orange

cheese and handmade oatcakes

…

coffee, petit fours

3 courses, including nibbles, appetiser, home baked bread, coffee, petit fours £50.00
(cheese as extra course £10.00)

Our menus don't always feature fish or vegetarian dishes, therefore special diets can only be catered for if we are given reasonable notice.

When we are able to accommodate special dietary requirements do please understand that in doing so our small kitchen team are often asked to work longer hours to prepare special dishes, or alternatively the menu is re-constructed to take account of the dietary needs involved - therefore please note that in such circumstances we cannot also offer the same level of choice at each course that other diners will enjoy. We must also emphasise that whilst we make every effort to accommodate food allergies we can accept no responsibility should an allergic reaction to any dish occur.

In addition to our daily menu, and as members of the Scotch Beef Club, we often have prime mature 21 day dry-aged Scotch beef available, together with home smoked or cured wild or organic Shetland salmon.

Our prices are inclusive of service and tax, but for parties of six or more we require a credit card guarantee and we add a 10% cover charge to contribute to the additional staff cost involved in providing the appropriate level of service to all of our diners.

We reserve the right to charge in full for late cancellations, changes, or no-shows.

No smoking or mobile phones.

Well behaved children (aged around 9 upwards) are very welcome – we can do smaller and simpler portions from our normal menu, but can't always offer a child reduction, especially at weekends and during peak season. Please check in advance.

Open for dinners Tuesday to Saturday - The Cross is not normally open for lunches although we can occasionally accommodate bookings for 10 or more persons with plenty notice.

Food images provided courtesy of Andy Small Photography - click here for further info

Breakfast at The Cross

Breakfast is prepared and presented with the same care and attention to detail as dinner. We source the best possible produce and use local ingedients whenever we can.

The format is continental in style with a cold buffet of freshly hand-squeezed orange juice, compote, fresh grapefruit, berries, exotic or seasonal fruit salads, organic or raw yoghurts, and a selection of muesli and cereals. We sometimes prepare smoothies and raw juice, and organic porridge oats are always available.

This is complimented by a selection of freshly baked croissants, pains au chocolat or butteries (sometimes all three!), toasted homemade bread, homemade jam and marmalade, and local comb and runny honey.

Don't expect the ubiquitous breakfast "fry-up" at The Cross but we do however offer a set hot dish each day. We use sausages from Rothiemurchus Estate, bacon by Ramsays of Carluke, black pudding from McLeod in Stornoway, wild mushrooms in season, locally grown tomatoes, and the freshest organic bantam and hens' eggs from Ardesier. Sometimes we prepare french toast with cinnamon and maple syrup, or buttermilk pancakes with blueberries, we often offer home baked beans, and occasionally a traditional kedgeree or Loch Fyne kipper.

We have a range of teas, herbal and fruit teas, and generous supplies of Piazza d'Oro coffee, ground and brewed to your order.