Rooms, Food and Drink

Rooms

The sitting room is a great place to relax. Here you can absorb yourself in a book, enjoy a drink and chat with friends, or simply gaze at the wonderful view. We have recently opened up the fireplace in the sitting room where you can now enjoy a comforting coal fire during the winter months.

We have three double and two twin rooms. Two of our bedrooms are superior rooms with a front facing view of the loch and king size beds. The other three bedrooms are standard rooms and have a side facing view of the loch and standard size double or twin beds. All bedrooms have the following facilities:

• En suite facilities
• Central heating
• Electric heater
• Hospitality tray with tea, coffee, hot chocolate, mineral water, biscuits & fresh milk
• TV with Freeview/DVD
• CD / Radio
• Hair dryer
• Clock

Wireless internet access is available throughout the house.

Food & Drink

Meals are served in the attractive dining room. If you enjoy freshly prepared, imaginative, locally sourced food, you will enjoy Craiglinnhe House. We cater for both vegetarian and vegan diets.

Breakfast consists of a “help yourself” selection of cereals, fruit juices, yoghurts, juices, grapefruit segments and prunes, as well as a choice of prepared fresh fruit salad or porridge, a full Scottish cooked breakfast or a lighter alternative such as ham & cheeses or kippers.

Our set three course dinner is served at 7.30pm. We provide a freshly prepared dinner with an emphasis on using seasonal ingredients. We use locally sourced meat & fish, and home-grown vegatables when in season. An example of a typical menu is shown below.

To complement your dinner, we offer a selection of wines, malt whiskies, liquers, beers and soft drinks.

Sample Menu

Starter	Main Course	Sweet
Goat’s cheese & caramelised onion tart	Pork fillet with a Porcini mushrooms sauce, crushed new potatoes, red cabbage & apple, green beans	White chocolate mousse with a raspberry coulis
Lightly spiced cauliflower soup	Salmon with a pistacchio nut and cheese crust, with tomato & basil salsa, new potatoes and steamed vegetables	Creme Brulee with blueberries
Langoustine & avocado in a basil mayonnaise	Chicken with a tarragon & mustard stuffing, white wine reduction, Lyonnaise potatoes, savoy cabbage & lemon carrots	Chocolate fondant with home-made ice cream