forge evening menu 2010
The Old Forge menu changes every night to reflect local seasonal produce, seafood platters to venison burgers, hand dived scallops, john dory to langoustines.
| STARTERS |
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Fresh creel caught Loch Nevis Langoustine Starter Served with homemade marie rose and market salad |
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Mallaig Seafood Sampler Fresh Loch Nan Uamh rope mussels, smoked salmon, market salad + wasabi mayonnaise |
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(V) Pan Fried Wild Oyster Mushrooms Cooked in bulb garlic and served with locally baked bread |
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| Wild Boar Pate with a homemade apricot chutney | |
| Homemade Mallaig Mackerel and Horseradish mousse | |
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Glenuig
Oak Smoked Venison Salad (MacDonalds Smoked Produce) With a homemade red onion marmalade |
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| (V) Hand cut Potato Skins with a home made bulb Garlic mayonnaise | |
| Market salad and locally baked bread |
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| (V) Toasted Field Mushrooms | |
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MAIN COURSES |
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| Isle of Skye Crab, Smoked Mallaig Haddock and creel caught Langoustine linguine | |
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Fresh
Mallaig Haddock and oak smoked Salmon Homemade Fishcakes rolled in Scotttish
Oat |
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Aberdeen
Angus Sirloin with a homemade Talisker malt whisky, cream and green peppercorn
sauce Sirloin steak with a homemade green peppercorn, Talisker malt whisky sauce, market salad + rough cut chips |
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Slow Roasted Belly of Scottish Pork (John MacMillans) Served with mashed potatoes and a homemade Courvoisier brandy and apple sauce |
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| Slow cooked Hill lamb Shank Slow cooked in a fresh thyme and red wine gravy and set on a bed on homemade Clapshot (Mashed swede and potatoes) | |
| Homemade Haggis Lasagne Locally sourced haggis layered with sheets of lasagne, tomatoes and Scottish cheddar cheese sauce served with a market salad garnish and rough cut chips |
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| Snipers Game and Glenfinnan Standard real ale Casserole (John MacMillan) Venison, Partridge and Pheasant wild game stew cooked in real ale, veg and served with rough cut chips |
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| Pan Fried Sea Bass Sea bass served with mashed new tatties and topped with a citrus and Home grown ripped basil cream sauce |
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| Hand Dived Loch Nevis Scallops & Wild Knoydart wood sorrell (Local boats) Pan fried in garlic butter and served on a large market garden salad with organic bread |
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| Forge Liver and Bacon with Mash (John MacMillan) Pan fried lambs liver and bacon set on a creamed chive mash topped with a homemade red onion gravy |
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| Old Forge Fresh Seafood Chowder Fresh Mallaig Haddock and smoked Haddock, Rum waters rope mussels, oak smoked trout, hand dived Arisaig scallops and pier caught Knoydart mackerel Chowder In a rich tomato base served with organic bloomer bread (to mop up) |
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| Forge Creel n’ Line Seafood Platter Loch Nan Uamh Rope mussels, Fresh loch nevis langoustines, Oak smoked salmon, peppered Mallaig Mackerel, Smoked trout, and fresh market garden salad, organic bread |
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| Scottish Venison Burger (John MacMillan) with a homemade course grain mayonnaise Highland farmed, locally sourced served with rough cut chips and market salad |
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| Fresh Loch Nevis Langoustine Platter Famous Forge “Prawn Platter” on a bed of seasonal market salad served with homemade marie rose organic bread |
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| Fresh Loch nan Uamh waters rope Mussels (Andy Race) Classic style steamed with white wine, fresh cream & bulb garlic served with organic bloomer bread Starter / Main |
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| PUDS | |
| Vanilla Pod Ice Cream drowned in Espresso (Affogato Al Caffe) | |
| Dunsyre blue cheese and a 10yr old Tawny Port (Burnt caramel sweet notes) |
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| Homemade “Eton Mess” - with handpicked Knoydart raspberries |
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| Elderflower organic frozen yoghurt | |
| Homemade Crème Brulee |
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| Luxury Homemade Bread + Butter Pud |
Committed to sustainable fishing, reduced food miles and local producers where possible.
“Creel 2 Table Cooking”
