Dining

Whether you want that special candle-lit dinner in the Garden Restaurant which overlooks the formal walled gardens, or a more informal meal in comfortable surroundings in front of the roaring log fire, in the 11ft fireplace which was formerly the Bishop’s kitchen in the 1500′s there is an excellent choice of dishes.

This room has been transformed into a comfortable bar and reception and features 15th century stone walls with oak and Caithness slab flooring.

Our Sunday Lunch is extremely busy and booking is recommended.

On sunny days the garden is a sociable hive of activity with customers enjoying an open air dining experience on the lawns.

Dornoch Castle has an excellent reputation amongst the local populace and visitors alike and is now recognised as one of the premier dining venues of the north and has retained Rosette status for the past 4 years.

Meals Served Daily from 6.30pm to 9.30pm daily

Sample Menu
To Begin
Grilled Goats Cheese (v) ~ with honey roasted fig and vanilla scented syrup 6.50
Tagliatelle Pasta and Wild Mushrooms (v) ~ in truffle oil dressing with parmesan shavings 6.50
Pan Fried Wood Pigeon Breast ~ with sweet potato fondant and redcurrant jus 7.25
Pan Fried West Coast Scallops ~ with cauliflower puree and saffron dressing 7.95
Crab Claw and Langoustine ~ on citrus fruit salad with herb oil dressing 7.95
Dornoch Firth Mussels ~ cooked in a garlic and white wine cream sauce 7.95
Main Courses
Seared Loin of Highland Venison ~ with juniper scented potato cake and rich port wine jus 19.95
Pan Fried Fillet of Loch Salmon ~ on braised fennel and pernod butter sauce 17.50
Roast Loin of Lamb ~ with fondant potato, provencale vegetables and rosemary jus 20.50
Pan Seared Sirloin of Scottish Beef ~ with sauteed potatoes, melted onions and pancetta and red wine jus 21.50
Creamy Spinach and Brie Risotto (v) ~ with toasted walnuts 15.50
Sweets
Warm Sticky Toffee Pudding ~ with butterscotch sauce 6.50
Baileys Cheesecake ~ with red berry coulis 6.50
Pear and Almond Tart 6.50
Selection of Fine Cheeses ~ with grapes, celery and oatcakes 8.40
Sweets
Warm Sticky Toffee Pudding ~ with butterscotch sauce 6.50
Baileys Cheesecake ~ with red berry coulis 6.50
Pear and Almond Tart 6.50
Selection of Fine Cheeses ~ with grapes, celery and oatcakes 8.40
Sample A La Carte
Size: 94.4 KB		 Sample Table D’HoteSize: 66.3 KB