Restaurant

Dining

Balcary Bay Hotel offers an award winning cuisine, based on local Scottish fare with a classic French influence. There is a bistro style lunch menu available seven days a week and Sunday lunch offers a three course meal in our restaurant. For dinner you may choose from the four course dinner plus coffee which changes each evening and for Non Residents they may choose from 2 courses at £26.00 up to the 4 courses plus coffee at £37.50

In 2004 the hotel was awarded two AA red rosettes for food, Le Routier Scottish hotel of the year, Also winners in Johansens coastal hotel of the year 2007.


Sample Dinner Menu For 2010
Starters
Ham hock and mustard pressed terrine served with spicy pear chutney and micro herbs Seared calves liver with mustard mash, pancetta and shallot sauce Panache of fish, salmon, smoked haddock, halibut set on a light curry sauce Tian of artichoke, tomato and feta cheese with basil and tomato dressing A tower of cured salmon, baby capers and dill with crème fraiche and caviar
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Celeriac & kale soup or Orange sorbet
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Meat Main Courses
Breast of Scottish chicken with spring onion mash, tower of Provencal vegetables and cep cream Breast of Gressingham duck with fondant potato, ragout of vegetables and tarragon sauce Fillet of local beef with slow cooked turnip, buttered kale and served with a lentil and vegetables sauce Grilled fillet of sea bass with brandade, cauliflower puree, scallops and antibioses sauce A strudel of tomato, mozzarella and cous cous with a parmesan cream
All red meats will be served pink unless otherwise requested

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Desserts
Assiette of pear with mousse, sorbet and puff pastry with caramel and red wine sauces Hot chocolate pithivier with caramel ice-cream and orange sauce Iced apple parfait with honeycomb crust and caramelized apple Crème brulee with Balcary Bay shortbread or
A selection of Scottish cheeses with Balcary Bay chutney, apple, grapes and biscuits from the following; Mull of Kintyre – extra mature Scottish cheddar made from cow’s milk and produced in Campbeltown Dunsyre Blue – blue veined hard cheese made from cow’s milk in Lanarkshire Clava- soft organic brie made from cow’s milk in Milton of Connage/Inverness Black Crowdie/Gruth Dhu – creamy cow’s milk rolled in pinhead oatmeal and black pepper made in Tain Cairnsmore – hard mature white unpasteurised ewe’s milk cheese made locally
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Freshly Ground Coffee and Hand Made Petit Fours
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We have a very extensive wine list with a wide choice of 100 wines and champagne from New World, Chilean, Lebanese, American and not forgetting French, German and Spanish wines.
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Please remember this is a Non Smoking Hotel
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