TH E LIGHTHO USE RES TAUR A NT & B A R

The Lighthouse Restaurant & Bar has been designed to give

guests a relaxed sense of luxury.

Celebrate the season with Fingal’s ever-changing menu, embracing

the best produce from Scotland’s natural larder.

Meticulously prepared dishes bursting with flavour, created by our

passionate Galley Team, including Fingal’s very own
exquisite hot smoked salmon.

The freshest of herbs grown quayside in our Herb Garden

complement the finest of locally sourced ingredients in
simple, sensational food.

Sit back and escape your everyday.

TO START

BREAD
Sourdough roll, Edinburgh cultured butter 3.5

Salmon
Fingal’s hot smoked salmon, cucumber relish,
buckwheat blinis 17

Ham Hough
Smoked ham & Isle of Mull cheddar croquette, tomato
relish, herb mayonnaise 17

Scallop
Orkney scallop, taramasalata, ruby grapefruit,
toasted pine nuts 19

Mushroom
Mushroom tart, pickled shimeji, soya roast pumpkin seeds,
goat cheese crème chantilly 16

PAIRED WINES 3x125ml

Our Sommelier Team can select wines to perfectly match
your individual courses 20

Please let us know if you have any specific dietary or allergen requirements, we shall
be delighted to assist you.
Please note our dishes are not produced in an allergen-free environment.
A discretionary service charge of 10% will be added to your bill.
TO FOLLOW

Duck
Duck breast, confit leg spring roll, radicchio,
spiced poached pear 30

Cod
Cod loin, crab macher jhol, Jerusalem artichoke,
rice cracker 30

Celeriac
Harrisa roast celeriac, roast hispi cabbage, potato fondant,
celeriac purée 24

Roe Deer
Roe deer, crapaudine beetroot, celeriac, apple 32

Beef
Braised ox cheek, onion and porcini purée, carrots,
confit shallot 30

SIDES
Charred broccoli, ginger and garlic dressing 4
Roast new potatoes, herb butter 4

PAIRED WINES 3x125ml

Our Sommelier Team can select wines to perfectly match
your individual courses 20
 TO FINISH

Chocolate
Royaltine, pear, cocoa nib tuile, pain d’épices ice cream 11

Apple
Tarte tatin, vanilla ice cream, rum-soaked golden
raisins, butterscotch sauce 11

Crème Caramel
Coffee crème caramel, Amaretto semifreddo 11

Cheese
Artisan cheese selection, spiced fruit chutney,
sourdough crackers 17

Coffee and petit four 3.5

DESSERT WINE 70ml 125ml

60 Moscato D’Asti Alasia 2017, Italy 3.75 6.25

61 Susana Balbo Late Harvest Malbec, Argentina 6 10

62 Seifried Sweet Agnes Riesling, New Zealand 9 15

63 Tokaji Aszu 5 Puttonyos, Hungary 9.5 15