Head Chef Sergejs and his team have been developing new dishes for our summer menu - choosing the very best seafood and matching it to delicious, fresh seasonal tastes. That's all part of the joy of running a seafood restaurant on the West Coast of Scotland - there are choices aplenty from land to sea. With our scallops, a Pierhouse favourite, all that's needed is a wee seasonal tweak; while our new Halibut dish is a brand new taste sensation.
Here's a taste of summer from our new a la carte menu available now at lunch and dinner.
Starter: West Coast Scallops
Pan seared West Coast scallops with the wonderful contrast of crispy pancetta and seasonal pea puree vinaigrette and pea shoots.
Starter: Smoked Salmon Roulade
A roulade made from delicious Loch Fyne smoked salmon and fresh dill and silky smooth cream cheese. Served with refreshing cucumber and caraway seed salad and toast.
Main course: Halibut
Oven baked fillet of halibut with creamy organic white quinoa, spring onions, sweet cured cherry tomatoes, crispy capers and rocket pesto. An exciting new dish full of delicious tastes and textures.
Main course: Rainbow Trout
Pan seared fillet of rainbow trout complemented by the fresh flavours of courgette, fennel and orange salad, rosti potatoes and brown shrip dressing.
Take a look at our full summer a la carte menu here>
Next time here on the Blog we'll tell you about the new summer desserts - boy, are you in for a treat!
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