Restourant and bar

Dining at The Archiestown Hotel

Both our Lunch and Dinner Menu feature an offering of two courses for a fixed price plus a selection of Homemade Puddings and Desserts and a Traditional Scottish Cheese Board featuring Strathdon Blue, Howgate Brie and Lockerbie Cheddar served with Celery, Grapes and Biscuits. In addition to the Nightly Dinner menu we also offer a selection of daily Specials from the Chefs Larder, ( see sample of daily specials) usually at no extra cost, however seasonal seafood can sometimes have a £supplement.

Vegetarian, and other  *dietary needs can also be catered for, all we ask is that you *notify us in advance.

Renowned for our Twice Baked Cheese Souffles,  Local Aberdeen Angus Beef, Local Venison and Fresh Locally caught Lobster and Crab from the Moray Coast, and for Dessert, our Homemade Sticky Toffee Pudding with Sticky Toffee Sauce and Homemade Vanilla Ice Cream has a huge fan club with our guests who come to fish the Spey. Alison, the chef’s wife makes all of our Homemade Ice Cream…to tempt you with , Coffee Rum and Raisin, Honey and Pistachio, Orange and Stem Ginger, Strawberry and Vanilla. Sorbets are also available to refresh your palate, please ask for the available selection.

Whatever your tastes or culinary desires, we always try to please, so just ask!

We also cater for small weddings in the Restaurant (36 max ). Corporate Dinners in our semi-private dining room can seat up to 14 persons, and is ideal for celebration lunches or dinners too.

Two Course £26.00

Starters

Crisp Wild Mushroom Risotto Balls Flavoured with Truffle Oil on Dressed Leaves with Homemade Chilli and Red Onion Marmalade

Pan Fried Calves Liver on Roasted Butternut Squash and Sweetcorn Pancake with Rosemary and Redcurrant Dressing

Trio of Whisky Cured and Smoked Salmon and Beetroot Cured Salmon with Prawn and Lemon Pickle

Duck and Ham Hock Confit Terrine served with Port and Apple Chutney

Main Courses

Mediterranean Vegetable Skewers on Herb and Preserved Lemon Couscous and Tomato Tagine

Pan Fried Fillet Steak on Horseradish and Parsnip Potato Rosti with a Wild Mushroom and Shallot Compote and a Port Jus

Local Dufftown Haggis filled Chicken Breast wrapped in Bacon on ‘Neep’ Mash with a Whisky Cream Sauce

Fillet of Plaice rolled with Smoked Paprika Cured King Prawns on a Haricot Bean Cassoulet and topped with Crispy Pancetta

Side Orders of Salad, Chips, Mash or Extra Vegetables £3.00

Parties of Eight or more will be subject to a 10% service charge

Two Course £15.50

Starters

Homemade Soup of the Day Prepared from Locally Sourced Products

Game Terrine with Local Oatcakes and Home Made Tomato Chutney and Dressed Leaves

Smoked Salmon and Prawn Platter with Lemon Mayonnaise

Twice Baked Soufflé Glazed with Mature Scottish Cheddar and Double Cream

Main Courses

Stir Fried Strips of Chicken and Vegetables Bound in Sesame Soy Sauce on Egg Noodles

Beef and Venison Meatballs on Apple and Sage Mashed Potatoes with Red Onion Jus

Home Made Pastry Case Filled with Leek, Wild Mushrooms and Whole Grain Mustard and Glazed with Goats Cheese

Fillet of Salmon on New Potatoes with a Prawn and Lemon Fish Cream Sauce

Pan Charred Sirloin with Chips, Peppercorn Sauce and Mixed Salad

(£3.00 Supplement)

Parties of eight or more will be subject to a 10% service charge

Cakes and Puddings

£5.95

Sticky Toffee Pudding with Butterscotch Sauce and Vanilla Ice Cream

Vanilla Crème Brulé with Berry Compote

Warm Chocolate Pudding, Praline Ice Cream with Dark Chocolate Sauce and Toasted Almonds

Cinnamon Pancake with Caramelised Apples and Maple and Pecan Ice Cream

Cheese Plate £8 – See Blackboard

Caffetière Coffee or Tea : £3.00

Espresso : £3.25

Cappuccino or Latte : £3.75

Parties of eight or more will be subject to a 10% service charge

Sample Dinner Menu Special ( Changes Daily )

STARTERS

Cream of Broccoli, Blue Cheese and Spinach

Smoked Game Broth

Mussels Marinière or Mouclade

Thai Spiced Crab Cakes and Seafood Spicy roll with Roast Tomato, Pepper and Spring Onion Salsa

MAIN

Pan Fried Fillet of Bass on Aromatic Cous Cous with Mediterranean Vegetables and Tomato Sauce

Seared Breast of Pheasant with Game Stuffed Thigh with Rosti Potato, Roast Vegetables and Wild Mushroom Cream Sauce

DESSERT

Key Lime Pie on a Ginger Biscuit Base with Dark Chocolate Sauce

Warm Apple Streusel Cake with Maple and Pecan Ice Cream