HC
- indicates Healthy
Choice. V - indicates suitable for Vegetarians.
Most main courses are served with a choice of baby new potatoes
and seasonal vegetables or chips and a fresh green salad. Where bread
is offered, white or wholemeal is available as is a low-fat spread
alternative to butter and an artificial sweetener. |
| Mussels |
|
Skye mussels fresh from Loch Eishort, steamed in white wine and
garlic, then served with fresh bread. |
| Salmon Steak |
|
A steak of Skye Salmon, poached in a dry white wine and served with a tarragon
and watercress creme-fraiche sauce, |
| Creelers Seafood Gumbo |
|
The House Speciality - our famous Gumbo is a particularly fine
example of this spicy Cajun stew. We do not use okra or sassefrass-file
to thicken this dish, but instead include a huge selection of the
finest local fish and shellfish. Never ask what's in a Gumbo, but
don't be surprised if a tentacle floats to the top! |
| Fillet of local sea bream |
|
pan-sauteed in a light white wine creme with pink and green peppercorns, served on a bed of wild rice |
| Sea Bass (HC) |
|
Pan-roasted, which gives a grilled flavour and texture but is a
more reliable method than grilling (check availability). |
| Monkfish |
|
A whole tail fillet sauteed in a Pernod and soy cream sauce,
then served with a spoonful of either raspberry coulis or tapenade. |
| Local Haddock |
|
Pan-fried in breadcrumbs. |
| Cajun Haddock |
|
Pan-fried in our own mixture of Cajun spices and breadcrumbs. |
| Local hand-dived king scallops |
|
Pan-sauteed with a dry-vermouth creme. |
| |
Main courses £9.00 - £16.50 |
|
A Selection of Chef's
Specials are also listed daily
on the Board in the Restaurant.
|
