The Queens Hotel
Glen Campa Restaurant
Sample A La Carte Dinner Menu
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| Locally sourced Queens Hotel SSeafood Chowder with Mussels,Scallops,Prawns and White Fish Blended in a Tomato Ragout | £7.95 |
| Homemade Soup of the Day served with Crusty Bread (v) | £4.75 |
| Lightly Sauteed Breast of Pigeon set atop Warmed Smoked Duck Garnished with our own Cumberland sauce | £9.25 |
| Combo of Refreshing Galia Melon,Cured Panchetta and Loch Fyne Smoked Salmon accompanied by a Dill Creme Fraiche | £6.95 |
| Selection of Wild Mushrooms bound witha Warm Cream and Fresh Herb Sauce set on a Toasted Brioche | £5.95 |
| A Slice of Stornaway Black Pudding topped with Pan Seared Oban Scallops and Complimented with a Toasted Sesame Seed and Orange Oil | £8.55 |
| Escargot coated in a Seasoned Herb Dressing deep fried and then presented on a lightly oiled Spinach salad and a Hot Garlic Dipping Sauce | £6.25 |
| Smoked Haddock Creme Brulee | £6.25 |
The Main Event…..
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Char Grilled Scottish Fillet of Prime Beef Horseradish Mashed Potato complimented with on a Medley of Wild Mushrooms and Oven Roasted Tomatoes then Garnished with a Pink Peppercorn Sauce |
£23.95 |
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Saddle of Seasoned Rabbit Sauteed then Oven Baked with a Forrest Mushroom and Red Wine Reduction accompanied with Carrot Puree and a Fondant Potato |
£21.95 |
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Roast Rack of Argyll Lamb set around Minted Mashed Potato, Wilted Greens and finished with a Black Cherry and Redcurrant Jus |
£18.95 |
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Roast Argyll Pork Loin with Dauphinoise Potato and a Smoked Paprika Cafe au Lait |
£14.95 |
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Corn Fed Chicken Breast set alongside a Trio of Haggis, Neeps and Tatties with a Delicate Savoy Cabbage flavoured with Truffle Oil then finished with an Oban Malt Whisky Sauce |
£16.95 |
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Breast of Highland Pheasant encased in a Herb Rosti witha Chorizo and Red Pepper Saute and finished with a Beetroot Coulis |
£15.95 |
From The Sea….
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Plumb Darne of Scottish Salmon Grilled rested upon Sauteed Potatoes and Fennel topped with Oven Roasted Langoustine and our own Beurre Blanc Sauce |
£15.95 |
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Pan Seared Monk Fish and Oban Bay Scallops served with a Tower of Crushed New Potatoes flavoured with Black Pepper accompanied by an Exotic Seaweed Mix and Herb Oil |
£21.95 |
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The Queens Hotel Seafood Platter: Sea Bass, Langoustine and Tiger Prawns, Crevettes, Salmon and Scallops with a Seasonal Salad and New Potatoes |
£28.95 |
| Grilled Seabass Fillet on a Bed of Wild Rice with a Dunsyre Blue Cream | £16.95 |
| Baked Halibut with an Arran Mustard and Herb Crust set on a Dill and Watercress Mash finished with Lemongrass infused Butter | £14.95 |
Vegetarian Options….
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Cherry Tomato and Goats Cheesen Tartlet with Fresh Brocolli Florets bound in a Cream Sauce flavoured withApple Smoked Cheddar |
£14.95 |
| Wild Garlic and Pea Risotto | £13.95 |
| Penne Pasta with a Sun Blushed Tomato, Pesto Cream and Side Salad | £11.95 |
The Grand or Petit Finale….
| Dark Chocolate Panacotta with a Royal Berry Compote and a Vanilla Anglaise Coulis | £5.95 |
| Crannachan topped with Toasted Oatmeal and accompanied with Handmade Shortbread | £5.95 |
| Sticky Toffee Pudding with a Toffee Sauce and Vanilla Ice Cream | £5.95 |
| Trio of Luxury Swiss Ice Creams |
£5.95 |
| Luxury Swiss Fat Free Sorbet | £4.95 |
| Assorted Scottish Cheeses and Oatcakes with a Fruit Compote and Celery |
£6.95 |