At Killoran we offer a daily changing set menu, 4 courses followed by tea/ coffee and home made petit fours.
Chef (and co-owner) Ian takes great care over each course. Everyday he selects a new menu using seasonal produce and local products, for example, Mull cheeses, local pork, venison and island grown vegetables.
Some of our most popular dishes include:
| To Start: | + Roasted Red Pepper soup with Feta Croutons ________________________ |
| Mains: | + Pan Fried Fillet Of Sea Bass with a Courgette Risotto, Sauteed Cabbage and Almond Glazed Broccoli.
+ Roast Saddle of Torosay Venison with a Juniper and Rowanberry Jus, Braised Red Cabbage, Mustard Mash and Minted Cauliflower. + Roasted Supreme of Corn Fed Guinea Fowl with an Orange infused Peppercorn Sauce, served on a Sweet Potato Mash with Roasted Butternut Squash and Thyme Glazed Carrots.
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| Desserts: | + Roasted Nectarine with Killoran Honey and Drambuie Ice Cream + Baked Chocolate and Sherry Mousse + Lemon Tart with Orange Cream |
To complement your meal select wines from our comprehensive wine list. Pre-dinner drinks can be taken in our comfortable upstairs lounge.
Should you have any dietary requirements that we should know about, please do call or email to discuss, providing as much notice as possible.
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