Current Menu

Amuse Bouche

A wee taster courtesy of the Lime Tree Kitchen




Vegetarian Haggis Neeps & Tatties

A traditionally spiced haggis made with Borlotti beans, puy lentils, mushroom & carrots served with a mashed potato, turnip clapshot and whisky cream sauce


Wine recommendation: Garganega glass £5.50/£7.75
Beer recommendation: Pale Blond pint £5.25




West Highland langoustine, spring onion, tomato concasse in a rich bisque
with a seaweed foam and with seaweed oatcakes

Wine recommendation: Sauvignon Blanc glass £7.55/£10.50
Beer recommendation: Snowgoose £5.25



Potted Rabbit

A confit of rabbit served with a carrot salad,
cornichons & Orkney Dark Island sourdough toast


Wine recommendation: Soraie glass £7.55/£10.50

Beer recommendation: Dark Island £5.25



Great Glen Venison and Green Peppercorn Salami

with a mesclun salad, Kintyre blue cheese,
apple & quince dressing and toasted haggis bread croutons

Wine recommendation: Cabernet Sauvignon glass £5.50/£7.75
Beer recommendation: Highbridge IPA pint £5.25




Vegetarian Artichoke & Butterbean Filo Pie

Red onion, black olive, sun blush tomato,
new potatoes and an herby yoghurt


The Southerly Shiraz, South Australia £29.00
Pinot Noir, New Zealand £42.00



Duo of Duck

Breast & confit duck meat served with caramelised tangerines,
buttered savoy cabbage, fondant potato, glazed carrots and game jus


Nero D’Avola, Italy £22.00

Fleurie “Grand Pre”, France £37.00



North Atlantic Hake

A fillet of roasted skin-on hake served with roasted sweet potato purée,
Great Glen venison chorizo, chargrilled syboes, shitake mushrooms & red kidney beans


Chenin Blanc, South Africa £29.00
Riesling, Germany £33.00



Duo of Highland Lamb

Pan fried rump and crispy lamb shoulder served with tender stem broccoli,
roasted cherry tomatoes, creamed polenta, salsa verde and a lamb jus


Merlot, Italy £25.00
Farfallone Aglianco, Italy £30.00



Carrageenan Panna Cotta

A most traditional of West Highland dishes using extract of
red & purple seaweeds to thicken and flavour cream infused
with maple & pecan with toasted pecans, rum spiked raisins,
crispy cinnamon, coated banana chips and rum & raisin ice-cream


Wine recommendation: Black Muscat glass £6.50



Snow Eggs

The classic French dessert of sweet spun egg white nests
floating on a bed of vanilla crème Anglaise,
freeze dried raspberries and toasted almonds


Wine recommendation: Muscat glass £6.50

Clotted Cream Parfait

Strawberry sorbet, strawberry coulis, meringue shards,
freeze dried strawberries and pistachio crumb and basil strawberries


Wine recommendation: Muscat glass £6.50



Golden Apple Strudel

Cinnamon apple & raisins in golden filo pastry
served with crème Anglaise or homemade vanilla ice-cream


Wine recommendation: Muscat glass £6.50



The warm wet climate of Scotland creates the perfect environment for the production of Cheese. The Scots have a long tradition of artisan cheese making. We are passionate about our cheese selection which we believe is a taste journey of the best of Scotland’s small independent cheese makers – including ourselves.


Our cheeses are served
with quince, celery, frozen grapes walnuts & sourdough crackers



Made here at the Lime Tree by Head Chef Andrew Cook – Cook's Caise is a youthful, delightfully light, slightly salty but sweet, crumbly white cow’s milk cheese. A chance to taste freshly made cheese of great quality.



Aiket is a soft, full fat, white, mold-ripened cheese (brie, camembert style) made from Ayrshire cow’s milk. When young it is firm with a chalky texture & fresh mild taste. The white mold growing on the surface ripens the cheese from the outside down into the centre. As it does this, the texture becomes smoother & creamier & it develops a rich, almost mushroom flavour.



Black Crowdie (or Gruth Dhu) is a soft cream cheese with slightly sour, tangy milky flavour followed by a good kick of spicy pepper. It is hand rolled in pinhead oatmeal & crushed peppercorns. Made from the products of skimming milk, it was originally considered a poor man’s cheese – quite unlike Caboc which is made from double cream. It was reputedly brought to Scotland by the Vikings in the eight century. Legend also has it that it helps prevent a whisky hangover.



Made on a family farm with unpasteurised milk from their hardy, healthy island cows that ate fed on organic grass & whisky grains, then matured for 17 months in the farm's own cellars. A bit drier in texture than our other cheddars with flavours that range from upfront, silagey & boozy to rich, savoury & mellow. It is made by Jeff & Christine Reade on his farm Sgriob Ruadh, Gaelic for Red Soil, who are proud to announce that only renewable energy is used to produce the cheese, using only wood & water for power.



Award-Winning Howgate Kintyre Blue cheese is the newest addition to the Howgate range. Made using traditional methods, this is an indulgently soft and creamy blue cheese. The curds are worked to create the perfect texture, allowing the green-blue veins to develop uniformly throughout the cheese. The cheese is ripened for two months until the delicious mild blue flavour and soft creamy texture develops. Howgate Kintyre Blue has won several awards, including a Gold Medal at the Royal Highland Show. Not bad for a new cheese!



Add a taste of tradition to your cheese board. Traditionally smoked at a Campbeltown smokehouse over apple wood chips this mature cheddar is definitely distinctive but temptingly mellow.



Ask your server about the cheese of the day



£12.95 (for 4 cheeses)

Call us to book


Read the Good Hotel Guide review
Find us

Achintore Road

Fort William PH33 6RQ

Email us


  • Facebook
  • Twitter
  • Instagram