Our menu
All pictures on the website are meals prepared in our kitchen using the finest quality ingredients, locally sourced and freshly prepared.
SOPHISTICATED FLAVORS
Restaurant Menu
Served from 5.30pm to last orders at 9.30pm
Soup of the Day (GF*)
Pressed Pork Belly and Black Pudding
with Spiced Pear Puree and a Spinach, Ginger and Soy Salad
Pan Fried Pheasant Breast (GF)
with a Spiced Vegetable Puree and a Rich Bramble Port Jus
Honey Roast Figs with a Feta Mousse (GF,V,Vegan*)
Orange Segments and Rocket
Pickled Apple, Walnut and Strathdon Blue Cheese Salad
with Mixed Leaves, Julienne of Carrot
and Finely Sliced Red Onion (GF,V,Vegan*)
Butterbean Hummus (GF,V,Vegan)
with a Spicy Yellow Pepper Romesco, Concasse Tomato, Vegetable Crisps and Toasted Sourdough
Crispy Filo and Salmon Mousse Tower
with Roast Cherry Tomato, Horseradish Cream Cheese
and Lemon Gel
Main Courses
10oz 32 Day Dry Aged Char-Grilled Sirloin Steak served with Garlic Baked Chestnut Mushrooms, Tomato, House Salad and Handcut Chunky Chips (GF)
Pan Fried Hake Fillet (GF)
with Curried Leek, Roasted Brussel Sprouts, Pancetta
and a Chilli, Apple and Parsnip Puree
Roast Heritage Tomato, Goats Cheese
and Pesto Linguine (GF*,V)
Optional - Balsamic Marinated Chicken Supreme
Balsamic Marinated Chicken Supreme (GF)
with Parsley and Confit Garlic Mashed Potato,
Tender Stem Broccoli and a Martini Bianco Sauce
Pan Fried Salmon Fillet with Coconut and Cauliflower Rice
Spinach, Ginger and Soy Salad (GF)
Braised Beef Rump with Horseradish Mashed Potato (GF)
Maple Glazed Carrots, Tender Stem Broccoli,
Burnt Shallots and a Rich Red Wine Jus
Browns Venison Burger (GF*)
with Orkney Smoked Sweet Chilli Cheddar
House Salad, Red Onion Chilli Chutney
and Handcut Chunky Chips
Caledonian Beer Battered Fillet of Crispy Haddock
Coleslaw, Mixed Salad and Handcut Chunky Chips
Chestnut Mushroom and Truffle Risotto (GF,V,Vegan*)
with Sauteed Swiss Chard and Chestnuts
Optional - Balsamic Marinated Chicken Supreme
Trio of Vegetable Fondants (GF,Vegan)
Sweet Potato, Celeriac and Beetroot Fondants
with a Spiced Vegetable Puree and Sauteed Swiss Chard
Desserts
Browns Sticky Toffee Pudding made to our 15-Year-Old Recipe with a Rich Toffee Sauce and Vanilla Ice Cream
Dark Chocolate Creme Brulee (GF)
with Orange Polenta Biscuits
Bramble and Frangipane Tart (GF*)
with Maple Whipped Cream
Trio of Chefs Ice Creams (GF)
Baked Camembert to Share (GF*)
Red Onion Chutney and Toasted Sourdough Bread
Black Forest Swiss Meringue (GF)
served with Mint Gel and Whipped Cream
Whisky, Apple and Apricot Crumble (GF*,Vegan)
with Pistachio and Demerara Crumb and Vanilla Ice Cream
SPECIAL DIETARY ITEMS AVAILABLE, JUST ASK.
To avoid disappointment please reserve a table with Reception
Our Restaurant is extremely busy during peak season used by not just residents but also many locals and customers staying in other establishments.
Due to social distancing measures, we have also reduced the number of covers than we would normally have
to https://stay@nevisbankinn.co.uk or fill in the adjacent form
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