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Sample dinner menu


Homemade cep ravioli with sage, butter and parmesan


Seared welsh pigeon breast with crispy bacon and braised fennel

with mizuna and raspberry vinaigrette


Local asparagus with  hollandaise sauce


Sorrel soup


Uig lodge smoked salmon

with baby leaves, soft boiled quails eggs and an earl grey dressing



Welsh rib of beef with béarnaise sauce


Duck leg confit with flageolet beans


Free range chicken roasted with sherry and garlic


Vegetable tagine



Main courses are served with potatoes and seasonal vegetables



Chocolate, cardamom and apricot tarte


Strawberries and cream




Coffee and petit fours