DOCSLIB.ORG

Loch Creran Oysters Loch Leven Rope Grown Mussels Creel Caught Loch Linnhe Langoustines Whole Scottish Lobster Market Price Achn

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Loch Creran Oysters Loch Leven Rope Grown Mussels Creel Caught Loch Linnhe Langoustines Whole Scottish Lobster Market Price Achn Cullen Skink 8 stout & rye soda bread Loch Creran Oysters Hand Dived West Coast Scallops 14 farmed by judith vajk, the caledonian oyster co coral taramasalata, samphire three 7.50 ½ dozen 15 dozen 30 Connage Gouda Cheese Soufflé 9 • lemon & tabasco cox apple tartare (please allow 30 mins) • shallot & orkney sugar kelp vinegar • orkney pickled green apple Smoked Salmon 9 • grilled with confit garlic & parsley butter home cured smoked salmon, creme fraiche, pair with Classic Manzanilla stout & rye crackers Loch Leven Rope Grown Mussels Piermaster Pie 15.50 farmed by james maclean & shona maccoll scottish salmon, finnan haddie, haddock, small 7.50 large 14 creamy mash & buttered samphire, peas • marinera, garlic, white wine, cream & parsley Lemon Sole 22 • pierhouse classic, white wine, cream, surf clams, caper, anchovy, chervil white inverawe cold smoked salmon wine butter sauce Creel Caught Loch Linnhe Langoustines Roast Monkfish & Loch Linnhe fished by eoghan black Langoustine Stew 28 small 15 large 30 saffron potato, loch leven mussels, surf • chilled, confit garlic aïoli clams, poached creran oyster rouille & • grilled, flat leaf parsley & roast garlic butter crouton Whole Scottish Lobster market price pair with Chateau St Pierre Rosé supplied by silver sea fish, fort william West Coast Salmon Fillet 18 • grilled, flat leaf parsley & roast garlic butter cucumber pickled with dill, smoked loch • devilled, smoked paprika, preserved lemon, caper leven mussels & charred leek • thermidor, isle of mull mature cheddar pair with Seven Numbers 7 Furmint pair with Mercurey 1er Cru Beer Battered Fish & Chips 13 10oz Aged Achnacreebeag Farm hand cut chips, minted pea puree, tartar Sirloin Steak 32 sauce salsa verde, grilled shallot & hand cut chips add langoustine 15 Achnacreebeag Farm Beef & Lamb farmed by bruce & jane campbell, north connel 8oz Achnacreebeag Farm Beef Burger 14 butchered by mark grant of grants of taynuilt, brioche bun, hebridean blue cheese & hand winners of the golden haggis & people’s choice cut chips awards - please ask your server for our daily pair with Sottano Merlot specials and sunday roasts Vegetables 4 • hand cut chips, blackthorn sea salt • smoked new potatoes, butter & blackthorn sea salt • buttered samphire • whisky glazed carrots • minted garden peas • lettuce hearts, anchovy, caper & loch arthur cheddar The Pierhouse Platter 35 The Grand Platter 125 langoustine, crab claw, roast scallop, oyster, whole lobster, langoustine, crab claw, mussels, remoulade, hot & cold smoked oyster, roast scallop, mussels, remoulade, salmon, griddled lemon, choice of one side hot & cold smoked salmon, griddled lemon, pair with Picpoul choice of two sides Please note that food prices are inclusive of VAT at 5% hotel and seafood restaurant www.pierhousehotel.co.uk hotel and seafood restaurant www.pierhousehotel.co.uk.
Load more

Recommended publications
  • Grazing on Sundays Grazing For
    Snacks £2.50 big plates Egg Shell / Smoked Salmon Mousse Whole Roasted Plaice / Hazelnuts / Capers £21 Haggis / Apple / Thyme / Parsley Half Roast Chicken / Natural Juices £22 Puffed Cod Skin / Smoked Cod Roe Emulsion Bream Fillet / Mussel / Caviar / Fennel £22 Not Prawn Cracker / Bacon Jam Fish / Chips / Peas £18 Tartlet / Celeriac / Beetroot Short Rib / Dauphinoise / Roast Leek £26 Beef Slider / Onion Rings / Brioche £18 11 Hour Slow Roast Pork Belly / Apple / Mash £24 small plates £10 Tempura Soft Shell Crab / Tartare Sauce Haggis / Neeps / Tatties Grazing on Sundays Beef Tartare / Garlic Croutons / Parmesan Join us on Sunday for our roast for two Fried Duck Egg / Confit Leg / Duck Ham Chicken or Beef, with all the trimmings Game Terrine / Pickled Carrot / Damson Only £28 Mark’s Cullen Skink From the Grill All our beef is Scottish, aged for a minimum of 28 days and comes with a Garden small £10 / big £19 traditional watercress and tomato garnish, a choice of red wine jus, brown butter and bone marrow hollandaise or peppercorn cream sauce. Gnocchi / Parmesan / Baby Spinach 280G Rib-Eye of Beef £34 Risotto Bianco / Parmesan / Garlic / Shallot 250G Fillet Steak £37 Waldorf Salad / Walnuts / Celery / Blue Murder Cheese 280G Sirloin Steak £30 House Salad / Poached Egg / Saffron Dressing 460G T-Bone Steak £41 Doppio Ravioli / Beetroot / Cauliflower Grazing for two Extras £4 To start French Fries / Mayonnaise Kentucky Fried Cauliflower / Garlic Aioli BBQ Shiitake Mushrooms / Toast / Truffle £22 Hamper / Soup / Choux / Cured Meats £19 Potato
    [Show full text]
  • We're A' Jock Tamson's Bairns
    Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash
    [Show full text]
  • Favorite Foods of the World.Xlsx
    FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese
    [Show full text]
  • Christmas at the Island Hotel
    Dedication To the front line staff, all of you, who got up and went to work every day whilst the rest of us had to stay indoors. You were, and are, the glue that holds the world together. Thank you. Contents Cover Title Page Dedication Prologue Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9 Chapter 10 Chapter 11 Chapter 12 Chapter 13 Chapter 14 Chapter 15 Chapter 16 Chapter 17 Chapter 18 Chapter 19 Chapter 20 Chapter 21 Chapter 22 Chapter 23 Chapter 24 Chapter 25 Chapter 26 Chapter 27 Chapter 28 Chapter 29 Chapter 30 Chapter 31 Chapter 32 Chapter 33 Chapter 34 Chapter 35 Chapter 36 Chapter 37 Chapter 38 Chapter 39 Chapter 40 Chapter 41 Chapter 42 Chapter 43 Chapter 44 Chapter 45 Chapter 46 Chapter 47 Chapter 48 Chapter 49 Chapter 50 Chapter 51 Chapter 52 Chapter 53 Chapter 54 Chapter 55 Chapter 56 Chapter 57 Chapter 58 Chapter 59 Chapter 60 Chapter 61 Chapter 62 Chapter 63 Chapter 64 Chapter 65 Chapter 66 Chapter 67 Chapter 68 Chapter 69 Chapter 70 Chapter 71 Chapter 72 Chapter 73 Chapter 74 Acknowledgments About the Author Also by Jenny Colgan Copyright About the Publisher Prologue Day and night the great tankers plow the freezing water of the North Atlantic. Vast up close—two, three hundred meters, filled with cars and rocking horses and teddies and barometers and valves and bonnets and tea—they are nonetheless still dwarfed by the scale of the ocean. Coming in from the west, they cross imaginary lines in the water that the comfortable and landbound hear about only as they fall asleep to the shipping forecast: Rockall, Hebrides, and, over the north of Fair Isle, Mure, the tiny island between Shetland and the Faroes, home to 1,500 souls (in a good year).
    [Show full text]
  • Finnan Haddock Kedgeree
    Finnan Haddock Kedgeree Finnan Haddock originated from around Aberdeen on the east coast of Scotland. Heavily smoked with peat – leaving the skin darkened and the flesh a distinct lemon colour. Finnan haddock is traditionally used in Cullen Skink – a thick soup of Finnan Haddock, potatoes and onions cooked in fish stock. For the Rice 2 shallots, finely diced 100g butter 2 tsp Madrass curry powder 2 tsp turmeric 350g wild rice 850ml chicken stock sea salt and freshly ground pepper For the Dressing 2 shallots, finely dices 50g butter 2 tsp curry powder (pinch of saffron strands, optional) 100ml white wine vinegar 300ml crème fraiche sea salt and freshly ground pepper For the Finnan Haddock and Presentation bits 500ml full fat milk 2 fillets of Finnan Haddock or undyed smoked haddock, Arbroath smokie, smoked mackerel or kipper fillets 8 large free range eggs, medium boiled (about 5 minutes) until the yolk has only just set, shelled and quartered 8 spring onions, finely sliced hand full chives, finely chopped Braise the Rice Put an ovenproof casserole dish on the hob, sweat the shallot in some butter until soft, add the curry powder and turmeric. Cook the spices for a few seconds then add the rice. Stir the mixture until all the rice grains are well coated, pour over the hot chicken stock and bring to a simmer. Place the lid on and put in a hot oven for around 40 minutes or until all the liquid has been absorbed (wild rice takes a little longer to braise than regular long grain or basmati).
    [Show full text]
  • Favorite Foods of the World.Xlsx
    FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes 53 31 Duck Confit Blintzes 49 20 Duck Confit Papadums 5 23 Laksa Blintzes 23 43 Burrito Jambalaya 32 38 Burrito Jambalaya 36 65 Burrito Cornish Pasty 28 21 Bulgogi Potato Pancakes 43 52 Burrito Nori 35 10 Torta Nori 5 60 Crepes Vegemite Toast 15 49 Crepes Potato Pancakes 61 42 Crepes Tagliatelle al Ragù 18 9 Bouneschlupp Potato Pancakes 81 25 Hummus Potato Pancakes 42 47 Hummus Potato Pancakes 36 49 Burrito Gazpacho 10 22 Lumpia Philly Cheesesteak 44 55 Cannelloni Philly Cheesesteak 49 36 Cannelloni Philly Cheesesteak 39 42 Cannelloni Tiramisu 51 47 Kugel Tiramisu 41 28 Kugel Arepas 8 7 Cullen Skink Gelato 42 34 Mousse Börek 10 26 Hot and Sour Soup Gelato 57 25 Hot and Sour Soup Gelato 49 25 Bibimbap Gelato 46 44 Mousse Black Forest Cake 26 43 Mousse Croissants 28 59 Mousse Croissants 34 16 Soba Cheeseburger Burrito Bockwurst 37 54 Churros Bockwurst 28 45 Churros Parathas 21 6 Cream Stew Crab Rangoon 53 29 Churros Brie de Meaux 20 7 Hutspot Crab Rangoon 57 41 Cupcakes Crab Rangoon 39 50 Cupcakes Crab Rangoon 39 35 Pretzels Kartoffelsalat 28 21 Feta Cheese Kartoffelsalat 13 32 PBJ Sandwich Kroppkaka 22 38 PBJ Sandwich Gnocchi 32 56 Pretzels Gnocchi 43 18 Saganaki Gnocchi 68 53 Pretzels Mochi 14 42 Pretzels
    [Show full text]
  • Culinary-Terms1.Pdf
    STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s)
    [Show full text]
  • Page 1 Openlearnworks Unit 6: Food Drink by Annie Mattheson
    OpenLearn Works Unit 6: Food Drink by Annie Mattheson Copyright © 2019 The Open University 2 of 31 http://www.open.edu/openlearncreate/course/view.php?id=2705 Monday 3 August 2020 Contents Introduction 4 6. Introductory handsel 4 6.1 Traditional foods 7 6.2 Drink 14 6.3 Scran, piece and jeelie piece 19 6.4 Fish 21 6.5 Herrin, caller an saut: herring, fresh and salt 23 6.6 What I have learned 28 Further research 29 References 29 Acknowledgements 31 3 of 31 http://www.open.edu/openlearncreate/course/view.php?id=2705 Monday 3 August 2020 Introduction Introduction In this unit we look at the role of the Scots language in an important area of Scottish life and in Scotland’s economy. Food and drink make up the largest sector of Scottish exports and this very successful industry employs almost 1 in 5 (18.8%) of all workers, most of them in small local businesses (Gates, 5 top exports for Scotland right now, 2017). You will learn about traditional Scottish fare; food and drink which are created from produce grown or sourced in Scotland. Not surprisingly, it is largely the geography of the country, its rugged hills and cool, damp climate that have determined the crops which can be grown and the animals which can be reared. With just under 17,000 km of coastline, it is equally unsurprising that seafood features prominently on our menus. Scotland’s food and drink are celebrated so vibrantly in the nation’s literature and folk culture that there are references throughout to examples of these.
    [Show full text]
  • It's Official! Acommander for Clan Baird
    It's official! ACommander for Clan Baird Dr. Debra Baird, FSA Scot President, Clan Baird Society Worldwide, Inc. On August 5'h'2019, Carrick Pursuivant, Sir Richard Holman Baird and foxhounds George Way of Plean, heard the arguments for Clan tion during the meeting. They were Andrew Baird of Baird to have a Commander named and after a three- Newbyth, Sir James Baird of Saughtonhall, and Ri- hour council with 73 Bairds from around the wor1d, chard Holman-Baird of Rickarton, Ury and as well as several by ZOOM video conference, Rich- Lochwood. ard Holman-Baird of Rickarton, Ury and Lochwood, After the voting, the new Commander, Richard was elected overwhelmingly. Holman-Baird, asked all the named Chieftains of Clan Joseph Later in August, the Lord Lyon, Dr. Baird Society Worldwide, to help him bring al1 the The Morrow, commissioned Richard as our leader. family lines together and work together. were in attendance at the photograph is ofthose who I hope that his plea is heeded by a1l ofus and Family Convention. There were three nominees who stood for elec- Continued on page 29 lf you have genealogicaf ties to the surnarne Keith (lncluding alternate spellings such as Keeth.) @!" any of Glan Keith's Sept family names! you were born into the Clan Keithl Associated Family Surnannes (Septs) with NMac on lMc prefixes and spelling variants include: Septs and spellings inclulde: Atlstin, Cate(s), Dick, Dickie, Dicken, Dickson, Dicson, Dixon, Dixson, Faleoner, Faulkner, Harvey, Harvie, Hackston, Haxton, f'larvey, Hervey, Hurrie, Hurry, Keath, Keech, Keeth, Keith, Keitch, Keithan, Keyth, Kite, Lum, Lumgair, lMarshall, Urie, Urry.
    [Show full text]
  • Soup of the Day Cullen Skink Fishcake, Black Pudding Fritters, Leek and Stilton Puree, Dijon Mustard Veloute Sliced Galia Melon
    Served 7-9pm Soup of the day Cullen Skink fishcake, black pudding fritters, leek and Stilton puree, Dijon mustard veloute Sliced Galia melon, pineapple and lime carpaccio, coconut and raspberry ripple yogurt, cranberry sorbet Local mussels cooked in garlic, white wine, parsley and cream Tagliatelle with butternut squash, roast duck, hazelnuts, sage and ham beignets Prosecco and radicchio risotto balls filled with mozzarella, tomato and chilli salsa, chickpea flatbread ********* Pork belly, Chorizo, pork and black pudding meatball, rosemary dressing, Cajun mash, smooth apple, crisp savoy Fillet of Minch hake, roast paprika vegetables, squid tempura, beetroot aioli, Romesco sauce Pan fried sirloin steak with salad, hand cut chips, red wine sauce, garlic and thyme butter (This carries a £4.95 supplement) Lemon and garlic marinated chicken supreme with wild mushrooms, char grilled ratatouille, lemon and black pepper sauce, dauphinoise potato Glazed salmon fillet with green beans, bacon and shallots in chilli oil, leek and tarragon couscous, pickled fennel, tomato and shellfish reduction Cauliflower steak with sweet chilli stuffed grapes, straw potato, curried cauliflower puree, raisin and toasted almond salad ********** Chocolate and orange tart, passion fruit cream, prune and praline bombe Iced millionaires shortbread parfait, caramelised pear crumble Bruleed brioche and walnut butter pudding with Baileys espresso martini cream Side orders available Garlic bread £3.50 Hand cut chips £3.50 Side salad £4.00 Onion rings £3.50 £31.95 .
    [Show full text]
  • To Start 'Cullen Skink' £8.75 Scottish Smoked Haddock, Scotched Quail
    To Start ‘Cullen Skink’ £8.75 Scottish smoked haddock, scotched quail egg, leek & potato Beetroot Risotto £8.75 Waldorf salad Lime Cured Mackerel £9.50 Pickled cucumber, buttermilk sorbet ‘Hot‘ Smoked Salmon Rillette £9.50 Scottish oat cake, oyster emulsion & fennel Calves Liver £8.75 Flash fried calves liver, wild mushrooms, Chive mash, jus Pressed Pork Terrine & Scallop £14.75 Diver caught scallop, deconstructed piccalilli Mushroom Orzo £8.75 Wild mushrooms, orzo pasta, parsley mayonnaise, cep sponge Food Allergies and Intolerances Before ordering please speak to our staff about your requirements To Follow Squash & Scottish Blue Cheese Ravioli £21.75 Wild mushroom, toasted pinenut, spinach ‘Welfare Bread’ Rose Veal Tandoori £27.75 Cauliflower, Bombay potatoes, tikka Masala sauce Fish Pie £25.50 Cod loin, mash potato, prawn & scallop mousse, tartare sauce Confit Halibut with Almond Crust £28.50 Solway brown shrimp risotto Beef Trio £28.75 Short rib, ox tail, mini fillet, baby parsnip, carrot rösti Venison £28.50 Venison loin, red cabbage, pear, haggis gallete, pickled blue berries Trio of Game Birds £27.00 Gnocchi, chestnuts, cabbage, game jus 10oz Ribeye Steak £28.50 Served with hand cut chips, mushrooms and tomato & balsamic salad 8oz Fillet Steak £31.00 Served with hand cut chips, mushrooms and tomato & balsamic salad Sauces Green peppercorn, béarnaise, red wine, blue cheese, Diane Food Allergies and Intolerances Before ordering please speak to our staff about your requirements Side Orders £4.00 Braised red cabbage Creamed spinach
    [Show full text]
  • LIGHT BITES & STARTERS Nocellara' Sicilian Olives Honey and Saffron Roasted Nuts Harissa Hummus with Spizzata Crispbread
    LIGHT BITES & STARTERS OUR FAVOURITE DISHES OUR SEASONAL SPECIALS SIDES nocellara’ sicilian olives 5 fish platter: adnams rising sun 17 salad of pear, cracked wheat 13 triple cooked chips with 5 gin-cured salmon, sweet-cured squash, radicchio, hazelnuts and bearnaise sauce honey and saffron roasted nuts 3 herring, crevette, blackwater wild rose harissa oyster, cockles, taramasalata, charred carrots 4 harissa hummus with spizzata 5 harissa hummus, garden leaf mussels cooked in white wine, 14 salad and rye bread crispbread cream and chips tenderstem broccoli 4 croque monsieur with Dijon 10 shepherd’s pie with charred carrot blackwater wild oyster with 3 15 garden leaf salad 4 mustard and tarragon adnams blackshore stout dressing mayonnaise blythburgh free range pork belly 16 buttered new potatoes 4 with fried free-range egg 11 two magpies bakery sourdough 5 with grilled celeriac, apple and bread with beef butter maple syrup vinegar battered monkfish with 18 mussels cooked in white wine, 8 chips, tartare sauce and split whole baked sea bream, harissa 23 pea purée cream with two magpies bakery spiced new potatoes, shaved sourdough bread fennel, lemon and tarragon salad “cullen skink” – smoked haddock 8 pearl barley risotto with parsley 13 and potato soup rump steak burger in a brioche 15 and celeriac bun with monterey jack cheese, sweet-cured herring with apple, 8 tomato, gem lettuce, bbq mayonnaise, adnams blackshore stout braised 17 watercress and rye bread pickle and chips beef short rib with mashed potato and baked roscoff onion salad of pear, cracked wheat, 7 char-grilled steak with bone squash, radicchio, hazelnuts and marrow, chips and bearnaise rose harissa ribeye – cooked to your liking 25 baked truffles, honey and 13 rosemary brie with two magpies hanger – cooked medium rare 18 bakery sourdough bread (enough for 2 to share) .
    [Show full text]