Harris & Lewis Smokehouse
Taste of The Outer Hebrides Menu
Thursday August 1st 7pm
A celebration of The Outer Hebrides, our Island Produce and Environment
Prepared by
- Gary Maclean: Scotland’s National Chef
- Rhys Fitzpatrick: Head Chef, The Harris & Lewis Smokehouse
- Inga Benga: Sous Chef, The Harris & Lewis Smokehouse
- Maggie Kennedy: Guest Chef, The City of Glasgow College
From Sea Lochs: A Native Hebridean Salmon showcase. Traditional Cold smoked, Hot smoked and 40°C & Beetroot cured salmon
From Crofts: Potato and Vatisker gnocchi. With wild mushrooms, grilled courgettes and pear
From Seas: Monkfish Tataki, tomato consommé, beet compressed cucumber basil
From Coasts: Lobster & Scallop risotto, kale & sea herbs
From Hills: Pan seared loin of Venison. Roasted cauliflower purée, asparagus, spiced oat granola, potato crisps, jus
From Gardens: Mixed berry mousse tart topped with meringue served with Harris Gin anglaise
Plus: Tea & Coffee
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