FORSS' FINEST

Served 18:00 - 20:30, daily

£65.00 per person

To start

Butternut squash soup (v)
Truffle oil

Scrabster-landed scallops
Black pudding, cauliflower, almonds, apple

Beetroot carpaccio (v)
Goat's cheese mousse, walnut, olives

Beef short rib
Wild mushrooms, jus

Mains

Scottish lamb rack
Lamb flank, fondant potato, broad beans, carrot, mint, jus

Moray-shire Pork belly
Pork collar, butternut squash, kale, jus

Scrabster-landed cod
Mussels, polenta, cherry tomatoes, cauliflower, salsify, saffron emulsion

Scrabster-landed sea trout
Mussels, new potatoes, fennel, mushrooms, spinach, caper beurre noisette

Roast cauliflower (v)
Chickpea hummus, broad beans, tomato, caper beurre noisette

Forss House chips
(Served with all main courses)

Desserts

Vanilla panacotta (v)
Orange cake, pear sorbet, pistachio

Chocolate mousse (v)
Passion fruit, coconut, candied almonds, chocolate soil

Filo Meuille Feuille (v)
Chocolate, cherry, hazelnut, Crème Fraiche

Selection of tain fine cheeses (v)
Served with chutney, oatcakes, fruit

Followed by a cafetiere of coffee and petit fours

Allergen Information is available on request; V = Suitable for vegetarians

£90.00 per person
£145.00 with wine pairing

Last orders 7.30pm

Canapés
Prosecco II Fresco, Villa Sandi NV

Scrabster scallops
Fennel, almonds
Picpoul de Pinet, 2019: crisp and fresh white from southern France, zingy citrus flavours

Butternut squash soup
Truffle oil
Vina Esmerelda 2020: Soft, light and charming Spanish rosé, tastes of pomegranate.

Scrabster-landed sea trout
Polenta, caper beurre noisette
Klosterneuburg Gruner Veltliner 2020: A fresh and fruity Australian wine. Some spice and a lot of character. On the nose, there is green apple and grapefruit notes.

Apple granita

Lamb rack
Kale, carrot, jus
Rocca Maura St Valentine Lira 2019: Rich and concentrated with blueberry, pepper and toasty vanilla from the southern Rhone Valley.

Orange cake
Pear sorbet
Elysium Black Muscat: A rose-like aroma, very intense on the plate and full of fantastic, rich, velvety fruit.

Duo of Tain cheeses
Oatcake, grapes
Fonseca Port Bin 27: A rich and fruity ruby port

Coffee with petit fours

19:00 on 30 November only. £130.00 per person with wine pairing and a complimentary glass of local house whisky.

Smoked duck
Date Puree, apple
Prosecco II Fresco, Villa Sandi NV

Scrabster scallops
Onion, capers, almonds
La Sablette Muscadet Serve et Maine, 2020: Crisp and fresh from the Loire Valley. Fresh and dry with refreshing acidity.

Perthshire pheasant
Roast butternut squash, haggis, pumpkin seeds
Cristatus Monastrell 2020: Dark fruits, juicy mouthful of cherry jam and spice.

Apple granita

Scottish beef fillet
Fondant potato, carrot, wild mushroom, jus
Helian Coo, Shiraz Mataro, Victoria, Australia, 2020: Plum and chocolate flavours with subtle spice notes.

Rosemary pannacotta
Crosskirk Gin jelly, grapefruit granita
Elysium Black Muscat: A rose-like aroma. Very intense on the palate and full of rich velvety fruit.

Duo of Tain cheese
Oatcakes and grapes
Fonseca Bin 27: Rich and fruity port

Coffee with stroma and petit fours

Served Monday – Friday: 07:00 - 09:00, Saturday and Sunday: 08:00 - 10:00

Non-residents (booking essential)

£17.50 per person.

Fresh fruit, juices, yoghurts and cereals will be available.

Freshly made porridge 

Full Forss breakfast: 
Lightly cured and smoked Caithness bacon
Harrolds of Wick pork sausages
Grilled tomato
Sautéed mushrooms
Aultbea black pudding
Lochquoy free-range eggs (fried, poached, scrambled in double cream or boiled)

Natural smoked haddock
Poached in milk with a poached egg

Smoked salmon with scrambled eggs

Whole grilled kipper 

White or brown toast

Freshly baked croissants with a selection of homemade preserves

A coffee Cafetiere or one of our speciality teas 

Available 17:00 - 19:00, daily

Sandwiches

Caithness smoked salmon £6.75

Forss cooked ham, Scottish cheese & tomato £5.75

Scottish cheddar with chutney £4.75

All served with Kettle Crisps
Sandwiches are available on Reid's Bakery White or Wholemeal Bread

A little more

Soup from the dinner menu £5.50

Caithness smoked salmon plate £12.00

Fish from the dinner menu £28.00

Selection of Tain cheese with oatcakes and grapes £12.00

Desserts

Chef's dessert of the moment £6.50

Yoghurt with fruits of the forest £4.00