River House Menu & Prices — Inverness

Isle of Harris Gin, Noilly Prat Vermouth, samphire and an oyster

One oyster, happily bobbing around in a glass of Franciacorta

Local Ghost Town Ale topped with champagne

Served in their shell with tartar sauce

In a light olive oil

With Italian dipping oil

Served in a light sunflower oil .. surprisingly moreish!

Served with paprika mayonnaise and lemon

An elegant, sparkling wines from the hills of Lessinia between Verona and Vicenza. Citrus and gently floral aromas lead to a very fresh and zippy palate with crisp green apple and lightly honeyed characters. Lighter than its Prosecco cousin, this refreshing fizz made from the hand-picked Durella grape makes a delicious start to any meal!

Superb traditional method sparkling from the Antinori stable, crisp apple fruit with lemony finesse, has acquired subtle richness and perfect tiny bubbles from extended time on the lees. A blend of 78% Chardonnay, 12% Pinot Noir and 10% Pinot Blanc.

One of the Loire's most lauded producers, Florent Baumard's mantra encompasses a belief in the individuality of each wine, and minimal intervention. The fruit is hand-harvested to ensure quality, and then classic varietals Cabernet Franc, Grolleau and Pinot Noir are fermented separately. After blending refermentation takes place in the bottle and the wine is then aged on its lees for over a year. A very fine, pale pink hue, the nose is enticing, full of peachy fresh fruit, nuanced with early tinges of honeycomb, and some red fruits sprinkled with mint. Delicious hints of strawberry and cream, harmonious and polished. A delightful aperitif, this will also carry through your starters like light fish dishes: particularly salmon.

This cuvée showcases the exceptional quality from the Vallée de la Marne, a region renowned for producing some of the finest Pinot Meunier in Champagne. Elegant and pure aromas expected from Champagne, succulent notes of apple, peach and apricot and crisp, well-balanced with touches of brioche. The palate is fresh, clean and lively with a creamy mousse and long finish.

An absolutely elegant and structured example of modern English Sparkling from traditional grapes and methods. Citrus fruit and baked apples are layered with a toasty richness and hint of truffle. Produced from grapes in the heart of the South Downs, this is a lovely treat for any occasion.

Orkney crab with pecorino, calvados, mustard and cream. Topped with crispy panko and grilled until golden brown. Served with sourdough wafers

Traditional and hearty. Smoked haddock, leek, potato and cream soup. Served with crusty bread

Shetland scallops pan seared and served on toasted brioche with a brown shrimp hazelnut butter

Beautifully cured Hebridean salmon served through a classic french salad

Served with a shellfish bisque

With pear, lyonnaise onions, mixed leaf and a walnut oil dressing

Served with potato salad, roasted beetroot puree and a mustard and dill dressing

Served with a salad of purple fig, crumbled chestnuts and mixed leaves, with a mulled wine reduction

drizzled with runny honey and chilli

– Old Pulteney malt whisky and butter

– a rich sauce of butter, parsley, dill and coriander, topped with golden breadcrumbs

– tomato sauce, Worcestershire sauce and bacon. Finished with fresh parsley

One oyster served in a salt rimmed shot glass with a wedge of lime

One oyster served in a shot glass with Grey Goose Vodka, tomato juice and tabasco

Shot of Talisker 10yr old malt, followed by an oyster and finally a gherkin. Give it a go!

We shuck and serve in their shell and set on sea salt with lemon wedges.

Portion of crackers

One natural, one beer battered and one grilled of your choice

Three natural oysters, crowned with caviar, served with a glass of Roebuck English sparkling wine

– white wine, garlic, shallots and cream

– double cream and a good splash of Islay Malt sprinkled with crispy pancetta lardons

– red curry sauce with coconut milk finished with fresh lime and coriander

Mussels, king prawns, crab, clams and scallops. Tossed in a tomato based sauce and topped with a grilled fillet of Peterhead haddock and a steamed crevette . Served with crusty bread

Served with a rich chorizo, butter bean and rioja sauce, with garlic aioli and crispy rocket

Served with Shetland mussels in a mouclade sauce and puy braised lentils

Chunky North sea cod wrapped with sage in prosciutto, pan seared and served with winter greens, mushrooms and crispy potato gnocchi with a rich marsala sauce

Cooked pink and carved, with a garlic, lemon and rosemary butter, fresh watercress and triple cooked chunky chips

Mushrooms and cavolo nero tossed with tagliatelle, in a lemon and garlic olive oil and fresh thyme

With an English mustard and tarragon sauce, tender stem broccoli and sautéed potatoes

King prawns, scallops, mussels and anchovies, with cherry tomatoes and linguine in a saffron olive oil. Finished with crushed pistachio.

Served with a white chocolate cannoli

With fresh raspberries, crushed meringue and vanilla icecream

Served with a warm toffee sauce and vanilla icecream

Vanilla icecream served with a single espresso and a shot of amaretto

This cheese was first introduced by the Vikings in the 8th century. Crowdie has a creamy taste and rolled in oatmeal and cracked black pepper to give it crunch and heat. Great with a Highland malt.

Based on a Bavarian semi hard cheese. A distant cousin of Gruyere and Emmental

A blue to die for ! Ripe and meaty, so satisfyingly sweet and velvety that a mouthful can even take a non-blue cheese lover to heaven!

Underneath its bloomy rind, the texture is smooth and silky, while the flavours are sweet, meaty and creamy. Served with honey, walnuts, grapes and oatcakes

With clotted cream

anilla ice cream with a single espresso and a shot of Glenallachie 15yr old malt (dairy free ice cream available on request)

The “lovechild” dessert of an Italian and a Spaniard. Think tiramisu but better!

With whipped mascarpone and raspberries

With wild mushrooms, smoky bacon, horseradish mash and parsnip crisps

With sweet potato, butternut squash, red onion and winter greens, finshed with crumbled feta

With parsnip purée, roast potatoes, sautéed brussel sprouts and pancetta. Finished with a rich red wine sauce

With crispy kale and a chorizo, butter bean and rioja cassoulet