The menu’s are constantly changing at Chandlers, as the restaurant is full must weekends with regulars that require variety.
The Supper Menu changes daily and is available to those guests staying on an all inclusive basis or for guests simply wanting a lighter option.
Supper Menu
Traditional Cullen Skink
Grilled cheddar oatcake and crispy bacon
Fan of Ripe Avocado Vinaigrette
with a tangy lemon and lime salsa
French Onion Soup
thick, tasty traditional soup with garlic & parmesan crisps
Rosette of Melon
tangerine segments with mint yoghurt dressing
* * * * *
Seared Chicken Escallop
coated with a mild white wine & stilton sauce
Pork Stroganoff
Strips of pork fillet with mushrooms & onions in a mild mustard & cream sauce
Poached Fresh Salmon
on a bed of potatoes, leeks and scallions with a lemon and butter sauce
Wild Mushroom, Green Pea and Asparagus Risotto
sun dried tomatoes and lemon confit
Al Carte Menu
Peat Smoked Haddock leek and potato Chowder
With roasted cheddar and crisp bacon oatcake
Cream of Chicken & Celery Soup
Wonderfully thick soup,
served with chives and stilton pastry straws
Terrine of Duck Pate
Flavoured with a delicate hint of orange,
served with warm Melba toast
Prawn and asparagus risotto
Fresh Prawns and asparagus lightly sautéed
in warm garlic butter complement
this delicate lemony taste of this traditional dish
Pan-fried garlic mushrooms en croûte
With mixed leaves
Chandlers seafood platter Smoked Salmon, Smoked Trout, Prawns
with a herby cucumber salad
coated in a tangy mare rose dressing
Fan of ripe avocado
With harbour prawns with tangy tequila lime Salsa
Honeydew Prosciutto Melon
Draped with prosciutto and parmesan shaving
with extra virgin olive oil and aged balsamic syrup
* * * * *
Seared Chicken Escallop
Coated with a mild white wine, stilton, celery and apple sauce
Pan seared breast of duck on a potato rosti
With soy and ginger jus
Duet of Lamb
Accompanied by a succulent poached pear and rosemary glaze
Chicken Veronique
Fresh chicken breast sautéed with roasted garlic,
then braised with sparkling white wine and grapes,
finally finished with lemon zest and fresh cream
Lemon Sole Roulade
Filled with breast of crab pate and poached in a
light white wine, lemon and cream sauce
Seared Scottish Salmon
With a mint pea puree and a white wine prawn cream
Trio of Lamb
Bute lamb cutlets grilled and served with a fresh
cherry rosemary and red wine glaze
Pork Medallions
Fillet of pork tenderloin slowly roasted along with
Shallot onions and apple served with a
mustard and cream sauce
Roast Collop of Pork Tenderloin
Over crusty apple, marjoram and
chervil stuffing with an apricot jus
Sirloin steak au poivre
Grilled to your liking with a creamy pepper Sauce
Pan Fried Sirloin Steak
Stuffed Portobello Mushrooms with herb and garlic butter
Slow roasted tomatoes, onion rings
Tournedos Rossini
Best Bute Fillet steak cut from the middle of the fillet
lightly seasoned sautéed to your taste then served on
garlic croutons with pate and a rich Madera sauce
* * * * *
Homemade Apple Pie
freshly baked Apple Pie served with a choice of hot creamy custard
or delicious dairy cream
Honey Whipped Meringue
fresh fruits gathered and served with homemade
meringue duchess and delicious dairy cream
Chandlers Chocolate Crêpes
with tropical fruits, raspberry jus and dusted ice-cream
Traditional Rice Pudding
with stewed apple, prunes and lemon zest
Cheese Platter
grand selection of cheeses accompanied by traditional oatcakes
Chocolate Profiteroles
drizzled in hot chocolate & served with lashings
of delicious dairy cream
Rosette of Melon
