Fine Dining at Inver Lodge Hotel
Breakfast Menu
Good morning...We trust you slept well and are ready for a freshly prepared breakfast to start your day…
Freshly brewed coffee
Selection of fruit, herbal and leaf teas
Buffet Table
Freshly squeezed orange juice along with a selection of fruit juices
Lemon compote of apricot and prune
Selection of cereals including homemade Inver Lodge museli
Traditional Golspie Mill oatmeal porridge, croissant, muffin, white or brown toast
Inver Lodge Grill
A choice of all or the following…
Back bacon, sausage, Stornoway black pudding, tomato, mushrooms, potato scone and eggs – fried poached or scrambled
Vegetarian Grill
Vegetarian sausage, grilled halloumi cheese, vegetarian haggis, tomato, mushrooms, potato scone and eggs - fried, poached or scrambled
Alternative Breakfasts
Whole Assynt kipper grilled with fresh tomato
Lochinver smoked haddock poached with egg
Freshly scrambled eggs with Lochinver smoked salmon
Freshly prepared cheese, ham or mushroom omelettes
Warmed muffin topped with roasted ham, poached egg and hollandaise sauce
Afternoon Tea Menu
Taking of tea in the afternoon is thought to have been started in the nineteenth century by Anna, the Seventh Duchess of Bedford, who by mid afternoon felt rather hungry, and started taking a pot of tea and light refreshments each day between 3 and 4 of the clock. Anna, Duchess of Bedford started inviting her friends to take tea with her, and the fashion soon caught on.
Samuel Pepys describes in his diary how the drinking of tea was enjoyed in smart circles in London, Amsterdam and Paris as long ago as 1635.
Plain or fruit scone served with preserve and whipped cream
Fruit Cake
Sandwiches
Cheese and Tomato
Ham Salad
Highland Smoked Salmon
Tuna Mayonnaise
Beverages
Pot of tea, per person with shortbread
Scottish Breakfast, Earl Grey, Darjeeling, Assam, Various fruit and herbal teas
Pot of coffee, per person with shortbread
Regular or decaffeinated
Various soft drinks from the bar
Dinner Menu
West coast scallops with a lemon lentil dressing
Inver Lodge gravadlax
With capers and soda bread
Home smoked pigeon breast
With beetroot salsa and syrup
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Roast squash soup
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Gin & tonic granita
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Grilled fillet of halibut
With green vegetables and saffron potatoes
Pan fried seabass
Courgette spaghetti & shellfish bisque
Roast lamb rump
Horseradish mash, wild mushrooms & port wine glaze
Spinnach and peppercorn crepes
Filled with vegetables in a maderia veloute
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Chocolate & Glayva tart
Homemade raspberry sorbet
Vanilla poached pears
Lime sherbert and berry garnish
Cardamon brulee
With caramelised sugar & chocolate biscotti
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Cheese & homemade chutneys
