forge evening menu
The Old Forge menu changes every night to reflect local seasonal fresh produce and homemade dishes, seafood platters, vegetarian, scallops, lamb, steaks to venison burgers, langoustines sea bass etc. whatever makes it from the hill or loch to our kitchen daily.
**We are open every day all day from 10.30 before the ferry, Mon - Fri and from 12 noon Sat and Sun. Lunches served from 12 - 3pm and Evening Dinner from 6.30-9.30. **
|
OLD FORGE SAMPLE MENU STARTERS |
|
| Fresh creel caught Loch Nevis Langoustine Starter Served with homemade marie rose and market salad |
|
|
Mallaig Seafood Sampler Home cured Salmon with homemade gingerbread croutons and pickled cucumber |
|
| (V) Pan Fried Wild Oyster Mushrooms Cooked in bulb garlic and served with locally baked bread |
|
| Homemade Beetroot and Mustard Soup | |
| Homemade Mallaig Mackerel and Horseradish mousse | |
| Glenuig Oak Smoked Venison Salad (MacDonalds Smoked Produce) With a homemade tomato jam |
|
| (V) Homemade Ham Hock Terrine |
|
| Leek, Tattie and Black Onion Seed Soup |
|
| (V) Toasted Field Mushrooms | |
| MAIN COURSES |
|
| Isle of Skye Crab, Smoked Mallaig Haddock and creel caught Langoustine linguine | |
| Fresh Mallaig Hake in a homemade Real Ale Glenfinnan Beer Batter and Rough Cut Chips |
|
| 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 |
|
| Slow Roasted Belly of Scottish Pork (John MacMillans) Served with mashed potatoes and apples (hot lightning) and savoy cabbage |
|
| 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 |
|
| 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 |
|
| Pan Fried Monkfish Monkfish served with new tatties, and topped with a citrus and Home grown ripped basil cream sauce |
|
| 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 |
|
| 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 |
|
| 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) |
|
| 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 |
|
| Scottish Venison Burger (John MacMillan) with a homemade course grain mayonnaise Highland farmed, locally sourced served with rough cut chips and market salad |
|
| Fresh Loch Nevis Langoustine Platter Famous Forge “Prawn Platter” on a bed of seasonal market salad served with homemade marie rose organic bread |
|
| 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 |
|
| PUDS | |
| Vanilla Pod Ice Cream drowned in Espresso (Affogato Al Caffe) | |
| Dunsyre blue cheese and a 10yr old Tawny Port (Burnt caramel sweet notes) |
|
| Homemade Belgium Chocolate Tartelette with malt whisky, salted peanuts and italian meringue, served with chocolate icecream |
|
| Elderflower organic frozen yoghurt | |
| Homemade Crème Brulee |
|
| Luxury Homemade Bread + Butter Pud |
Committed to sustainable fishing, reduced food miles and local producers where possible.
“Creel 2 Table Cooking”
