Ash, Royal HighLand Hotel

DAYS OF BUSINESS

Mon - Fri:	00:00 to 01:00 11:00 to 23:59
Sat:	00:00 to 02:00 11:00 to 23:59
Sun:	00:00 to 02:00 12:30 to 23:59

Inverness is wonderfully placed to access the very best of Scotland's natural larder, being fed from traditional industries of farming, fishing and of course, whisky making. So naturally our menus place great emphasis on this produce, with its natural quality and depth of flavour. Seafood and locally caught fish feature strongly, as do beef, lamb and game. And our restaurant is quite stunning - another elegant testimony to a bygone era. Our hallmark is traditional friendly service combined with contemporary cuisine without twists or novelties - we make classic combinations as good as they can be.

Features	Dress smart casual, Licensed
Ambience	Contemporary

A La Carte Menu

Starters

Rich French onion soup: with a tarragon and brie crouton

Cullen skink a luxury cream smoked fish soup: with shredded leek and potatoes

Cravette of hot smoked salmon on a bed of lemon spinach and red char salad: served with a roasted red pepper soup songe salsa (£1.50 Supp)

Honey roasted quail on a nest of rocket salad: with a cranberry and orange jus ( £1.50 supp)

Champignon saute au lard: with wild mushroom and shallots accompanied by wine and brandy served on a roasted crouton with green salad

Main

Moules Mariniere pan fried west coast mussels: with shallots, white wine, cream and garlic

Moscavanna fillet of scotch beef : oven baked with French mustard topped with a sugared biscuit set on a baileys and leek masjh with a beetroot jus

Gravadlax and crayfish salad : ur own cured salmon and prawn medley with a light honey, dijon mustard and dill sauce served with mediterranean salad ( £2.00 supp)

Seafood and roast pepper bruchetta: with scallops and salmon on a bed of salad with a garlic butter cream sauce

A tower of coriander and sweet potato crepes layered: with banana, pineapple, mango, coriander and a hint of chilli served with a panached of vegetables

Linguini florantina pasta folded: with Spinach, lemon, nutmeg cream and topped with mozzarella cheese

Grilled 7oz fillet steak: served with sauteed onions, mushrooms and caramelised cherry tomatoes with crispy French fries (£5 supp)

Dessert

Chocolate profiteroles roll: with a dark chocolate truffle sauce

Strawberry and basil creme brulee

Medley of ice creams and hot forest fruit compote: topped with minted croutons

A selection of scottish cheeses: with a parcel of celery batons, grapes and highland oatcakes

Apple pie: served with creme anglaise

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 3/6/07.

Ash, Royal HighLand Hotel

DAYS OF BUSINESS

Features

Ambience

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