forge evening menu 2011
The Old Forge menu changes every night to reflect local seasonal produce during the summer months, seafood platters, to venison burgers, hand dived scallops, langoustines sea bass etc.
**We are now on our winter opening hours, open all week relaxed hours Mon, Wed and Fridays from 3pm, Tues and Thursdays from 4pm. Lunches 12-3 Saturdays, all day Sunday Roasts from 1-8pm Sundays and evening meals every night from 6-8pm**
The fresh seafood we offer in summer can still be arranged for you by prior request. Sunday we offer an all day Sunday Roast 1-8pm. Thanks.
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OLD FORGE SAMPLE MENU 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 | |
| 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 | |
| MAIN COURSES |
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| Isle of Skye Crab, Smoked Mallaig Haddock and creel caught Langoustine linguine | |
| 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”
