Scotch Egg with Cream Cheese and Chive filling, served with Orkney Cheddar, Pickles and home-made Chutney.
Home-baked Scone with Butter and a choice of Julie's delicious jams.
Tea and Coffee.
West End Beach House
Bed & Breakfast by the sea
Traditional Scots porridge topped with Pears cooked in
Stem Ginger Syrup.
Fresh Peaches and Raspberries poached in
Marsala Wine served with whipped Cream and
crushed Amaretti biscuits.
Pink Grapefruit served in a Honey & Rosemary Syrup
Fresh Figs caramelised in Honey with Greek Yogurt
and sprinkled with Pistachios.
Smashed Avocado on Sourdough Toast topped with Poached Eggs, Harissa and Coriander.
Skirlie Pudding served with Smoked Bacon,
Pork Sausages, a Poached Egg and Roasted Vine Tomatoes
with a Black Pudding Crumb.
Freshly-made Buttermilk Pancakes, topped with Caramelised Banana and drizzled with home-made Butterscotch Sauce.
Smoked Salmon with baked Brown Butter Eggs served on a toasted Muffin.
There is also a selection of Cereals, Fresh Fruit Salad, Toast, Fruit Juice,
Home-made Preserves, Tea and Coffee.
Breakfast is served in the Dining Room between
08:00 and 09:00.
Julie & Gavin Campbell, West End Beach House, Rockfield, Portmahomack, Tain, IV20 1RF. Tel: +44 (0) 1862 871182. Email: firstname.lastname@example.org
Copyright © 2018.