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O U R    M E N U



Homemade Soup of the Day  (V)  EB

Served with a crusty roll and butter



Scottish Smoked Salmon

Traditional Smoked Salmon served with a wedge of lemon and brown bread and butter



Black Pudding, Crispy Bacon & Poached Egg Salad

Using Frasers of Dingwall award-winning black pudding



Highland Haggis Stack  EB

Award-winning haggis with a layer of bashed neeps and creamy mashed potato served with a Whisky sauce – a traditional Scottish dish!



Cullen Skink

The famous Scottish fish soup served with chunky brown bread



Smoked Haddock Fish Cakes  EB

Home-made fishcakes with a Polenta and Parmesan crust, served with Hollandaise Sauce



Roast Topside of Scottish Beef with Yorkshire Pudding  EB

Served with potatoes, vegetables and a thick gravy





Mature Scotch Beef Steak –

8oz Sirloin                            £17.95

8oz Rump                   £14.95

All served with home-cut fries, onion rings, mushrooms and a salad garnish

Pepper Sauce - £2.00

8oz Gammon Steak  £13.95

Served with grilled tomato, mushrooms, salad garnish and pineapple or egg


Griddled Scottish Salmon Fillet  *

Served with a drizzle of Lime & Chilli Dressing


Scotch Lamb Steak  *

A succulent lamb steak griddled to perfection, served with a port and redcurrant jus



Cumberland Sausage  EB

Mrs Fraser’s Cumberland sausage ring served with mustard mash, petit pois and onion gravy




Buckie Haddock  EB

Coated in a Belhaven beer batter, served with petit pois or mushy peas and homemade fries



The Conon Bridge Gourmet Burger   EB

100% 6oz beefburger served on a floury bap with burger relish, bacon, cheese and onion rings, homemade fries, coleslaw and a salad garnish



Home-Made Highland Steak & Ale Pie  *

Succulent beef slowly cooked in Belhaven beer, topped with a crispy pie lid



Home-Made Lasagne  EB

An Italian favourite served with a side salad and garlic bread



Highland Chicken  *

A fresh chicken breast stuffed with award-winning haggis, served with a malt whisky and onion sauce



Highland Venison Casserole  *

Tender and juicy local venison braised in a rich gravy made with red wine, port and juniper berries





Tandoori Vegetable Masala  EB

A medium spicy dish served with rice, poppadum and a mini naan



Smokey Three-Bean & Roasted Vegetable Chilli  EB

A tasty meat-free dish served with rice and tortilla chips



The Conon Bridge Vegetarian Gourmet Burger  EB

A vegetarian gourmet burger with burger relish, cheese, onion rings, homemade fries, coleslaw and a salad garnish





THE EARLY BIRD – Dine between 6 and 7pm Sunday to Thursday and enjoy a main course and starter or dessert for only £12.95!


Look for this symbol next to eligible dishes  EB





Homemade Apple, Sultana and Cinnamon Crumble

Served hot with custard or cream


Hot Chocolate Fudge Cake  EB

A warm, moist chocolate sponge covered with rich, dark chocolate sauce, served with cream or ice-cream


Deep-Filled Apple Pie  EB

Served with hot custard, cream or ice-cream


Chef’s Choice of Homemade Cheesecake  EB

Served with cream or ice-cream


Home-Made Sticky Toffee Pudding

Served with a rich toffee sauce and cream or ice-cream


Raspberry and White Chocolate Ice-Cream Cake  EB

A straight-from-the-freezer cake drizzled with cream


All £4.25


Ice-Cream Sundae  EB

Assorted ice-cream with cream, sauce and a wafer








Americano / Expresso


Tea per pot                                       All £1.75

Liqueur Coffee – with Irish Whiskey (Irish), Malt Whisky (Gaelic), Vodka (Russian), Brandy (French), Tia Maria (Calypso)

All £4.95



The Conon Bridge Hotel is a member of the Scotch Beef Club and all our beef is locally sourced and traceable.


All our dishes are cooked to order therefore, during busy periods, you may have a slightly longer wait for your meal.  However we will do our very best to ensure that you have your meal as quickly as is possible and will let you know if there is a problem.


At the Conon Bridge Hotel we are very aware that many of our customers suffer from food allergies.  We have taken the worry out of choosing the correct dish by providing an Allergen Plan which shows the allergen content of each dish.  If you need to see this plan, please ask a member of our waiting staff.


EXECUTIVE CHEF – Evelyn M Proudfoot

CHEF – Graham Campbell

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