AUCHENDEAN LODGE
Dulnain Bridge, Inverness-shire. PH26 3LU
Highlands of Scotland UK
tel/fax #44 (0) 1479 851 347
e-mail: hotel@auchendean.com

Auchendean Dining
- What and Why

The menu changes every day, and we pride ourselves that no one sees the same dish offered twice during their stay.
We offer 4 courses (with a small choice on each), inc a cheese board which is left on your table for you to enjoy. The menu is carefully thought through each day to give as wide a choice as possible which will typically include Game; another  less strong meat cooked in an unusual, interesting way; wild berries or wild fungi, fish or shellfish. We provide as many organic vegetables, herbs and salads from our own garden as is possible. Our philosophy on food is that we try very hard to give a high quality dining experience with tasty, unusual food and good but unforced service. We are passionate about the quality, taste and content of meals we serve, which is as important to us as the appearance on the plate.

We welcome outside diners providing there is room, but the dining room is small so booking is essential
We ask to be informed at time of booking if a vegetarian or other restricted diet is require.
* There are some recipes available on separate pages - click *(R?) by the appropriate item

Auchendean Logo

AUCHENDEAN LODGE
Dulnain Bridge, Inverness-shire. PH26 3LU
Highlands of Scotland UK
tel/fax #44 (0) 1479 851 347
e-mail: hotel@auchendean.com

Dinner

Curried Parsnip Soup with Apple Croutons
Terrine of four Cheeses with Apricot Chutney
Smoked Venison with Horseradish Sauce
______

Lightly Poached Sea Trout with Wild Sorrel Sauce
Seville Orange glazed Mallard with Port Wine Sauce
Rump Steak with Herb Butter
______

A selection of Cheeses - mostly Scottish
______
Omelette Soufflé with Amoretto and Almonds
Fresh Pineapple with Kirsch
Pistachio and Green Chartreuse Ice Cream
______

Coffee
Healthy Organic Salad
Avocado and St Andrews Cheese on
Spicy Auchendean Salad
Our Tattie display
Several of the varieties of Potato we grow
All local!
Cep and Ground Walnut & Parmesan Tart (R?)
Blue & White Tatties
Peruvian Blue and British Queen Dauphinoise Potatoes
A Pair of Pears!
Avocado and Comice Pears with Home Grown Rocket
Healthy as well as tasty
Home Cured Gravad-Lax with Pomegranate and Mustard-dill Sauce
Auchendean Logo

AUCHENDEAN LODGE
Dulnain Bridge, Inverness-shire. PH26 3LU
Highlands of Scotland UK
tel/fax #44 (0) 1479 851 347
e-mail: hotel@auchendean.com

Dinner
Wild mushrooms - Ceps and Angels Wings - on Toast
Baked pots of Smoked Haddock, Tomato and Cream
Roasted Aubergine and Sweet Pepper Soup with
Saffron Garlic Mayonnaise
______
Chicken in Spiced Tomato and Yogurt Sauce
Peppered Fillet Steak with Horseradish Relish
Wild Mountain Hare Fillet with Juniper Cream
______

A selection of Cheeses - mostly Scottish
______
Apricot Steamed Sponge Pudding
Cranachan with home grown raspberries
Hokey Pokey Ice Cream *(R?)
 ______

Coffee
Auchendean Logo

AUCHENDEAN LODGE
Dulnain Bridge, Inverness-shire. PH26 3LU
Highlands of Scotland UK
tel/fax #44 (0) 1479 851 347
e-mail: hotel@auchendean.com

Dinner

Wild Chanterelle and Walnut Soup
Home Cured Sirloin of Beef on a Bed of Home Grown Rocket with Fresh Parmesan
Salad with St Andrews Cheese and Comice Pear
______

Monkfish Medallions with
Wholegrain Mustard Sauce
Venison Steak with Rowan Jelly Sauce
Spiced Lamb and Lemon Casserole (R?)
______

A selection of Cheeses - mostly Scottish
______

Baked Morayshire Apple & Hazelnut Crumble
with Quince
Black and White Chocolate Truffle Cake
Passion Fruit Ice Cream
______

Coffee


Auchendean Logo

AUCHENDEAN LODGE
Dulnain Bridge, Inverness-shire. PH26 3LU
Highlands of Scotland UK
tel/fax #44 (0) 1479 851 347
e-mail: hotel@auchendean.com

Dinner

Tomato, Red Pepper and mild Chili Soup
Cold Langoustines with Three Sauces
Wilted Spinach Salad -
- from our Garden, with Red Onion,
Croutons, Pine Kernels and Hot Olive Oil
______

Baked Haddock Fillet with
Wild Chanterelle Mushroom Sauce (R?)
Wild Rabbit Fillets with Lime Butter and
Pink Peppercorn Buerre Blanc
Beef Casserole with Red Wine, Ceps and Herbs
______

A selection of Cheeses - mostly Scottish
______

Sticky Banana Pudding with Rum Caramel
Lemon Crème Brulee
Strawberry Ice Cream with Walnut Shortbread
______

Coffee