Nobles Brunch

Total Page：16

File Type：pdf, Size：1020Kb

Nobles Brunch Thursday - Sunday 10am-4pm Working with the best Artisan suppliers & serving the pick of Scotland's larder If you have any food allergies please let us know, and we will provide you with our full Allergen Menu Vegan Brunch Cauliflower & Mint Fritters Butterbean & Pea Hummus, Toasted Sourdough, Two Free Range Poached Eggs, Roast Beetroot, Herb Oil, Pumpkin Seeds, Rocket Salad, Zhoug 9 (v) Beetroot, Shallot & Thyme Carpaccio 9.5 (vg) Brioche French Toast The Full Vegetarian Peach & Bourbon Syrup, Fresh Berries, Beetroot & Potato Rösti, Spinach, & Chantilly Cream 8 (v) Cherry Tomatoes, Confit Mushroom, Beans, Two Free Range Eggs, Veggie Sausages, Veggie Haggis & Beetroot Burger Veggie Haggis, Tattie Scone Crowdie Cheese, Smoked Garlic Aioli, & Toasted Artisan Bread 12.5 (v) Chilli Jam Brioche Bun and Rosemary Chips 12 (v) Nobles Full Scottish Stornoway Black Pudding, Findlay’s Haggis, Nobles Black Isle Beef Burger 4oz Cumberland Sausage, Bacon, Cherry Tomatoes, 7oz Prime Scottish Beef, Confit Mushroom, Beans, Two Free Range Eggs, Tomato & Red Pepper Relish, Brioche Bun Tattie Scone & Toasted Artisan Bread 13 and Rosemary Chips 12 Eggs Benedict (Add On....Borders Back Bacon, Findlay’s Haggis, Fried Bacon, Free Range Poached Eggs, Hollandaise, Free Range Egg, St Andrews Farmhouse Cheddar 1.50 Each) Toasted English Muffin & Red Cabbage Slaw 8 Eggs Florentine Flat Iron Steak Sandwich Spinach, Free Range Poached Eggs, Hollandaise Horseradish & Celeriac Rémoulade, Rocket & Toasted English Muffin & Red Cabbage Slaw 8 (v) Charred Artisan Sour Dough 9.5 Add Rosemary Chips 2.5 Smoked Salmon Benedict Smoked Salmon, Free Range Poached Eggs, Crisp Battered Peterhead Haddock Hollandaise, Toasted English Muffin Pea & Mint Purée, House Made Tartare Sauce & Red Cabbage Slaw 9.5 & Rosemary Chips 8.5/15 Eggs Nobles Extras... Stornoway Black Pudding, Poached Eggs, Haggis, Veggie Haggis, Beetroot & Potato Rösti, Hollandaise, Toasted English Muffin Black Pudding or Bacon 2.00 each & Red Cabbage Slaw 9 4oz Cumberland Sausage 2.80 each Confit Mushroom, Tattie Scones, Beans, Spinach Braised Short Rib Benedict or Cherry Tomatoes 1.00 each Braised Beef Short Rib, Free Range Poached Eggs, Red Wine Hollandaise, Toasted English Muffin, Sides Matchstick Fries 10 Marinated Olives 4 Rosemary Chips 4 Gluten Free Toast 1 *service not included *service not included .

Copy Link

Recommended publications

Drinks and Canapé Events Price List 2015
Drinks and Canapé Events Price List 2015 [email protected] All prices subject to VAT at 20% Canapés Our canapés are freshly prepared in Valvona & Crolla using the finest Scottish and Italian ingredients. We recommend no less than five items per person. Selction A - £1.15 each: Bocconcino of buffalo mozzarella, Italian tomato and basil (V, GF) Arancini (Sicilian rice balls with mozzarella, courgette and mint) (V) Marinated roasted red pepper, garlic herb crostino (V, D) Pecorino cheese and mint wrapped in griddled courgette (V, GF) Gorgonzola and quince membrillo oatcake (V) Smoked mackerel, lemon and dill pate on oatcake Tuscan sausage lollipop with sweet roasted onion (D) V&C handmade Parmigiano Reggiano biscuits Queen stuffed olive & Milano salame (GF, D) Selection B - £1.45 each: Italian tomato gazpacho in a shot glass (V, GF, D) Pizzette (canapé size pizzas – Margherita, Napolitana, Quattro Formaggi, Salsiccie) Individual smoked pancetta and leek quiche Prosciutto di parma and Italian melon (GF, D) Chicory with goats cheese and pomegranate seeds (V, GF) Griddled chicken with pesto Genovese (GF) Smoked Loch Etive trout and crowdie on oatcake Haggis in a homemade butter puff pastry roll Selection C - £1.95 each: James Dickson smoked salmon, cream cheese and dill blini Mini crab cakes with a Sicilian lemon dressing Rare Beef and fresh horseradish cream on melba toast Chargrilled Tiger prawns with light garlic butter (GF) Asparagus spears wrapped in Speck di Prosciutto (GF, D) Pollo Saltimbocca (pan-fried chicken breast with
[Show full text]
F I N E C H E E S E & C O U N T
F I N E C H E E S E & C O U N T E R 2 0 1 9 F I N E C H E E S E & C O U N T E R 2 0 1 9 F I N E C H E E S E & C O U N T E R 2 0 1 9 U S E F U L I N F O R M A T I O N C O N T E N T S Your area manager : S = Stock Items RECOMMENDATIONS 4 Mobile Telephone : Any item that is held in stock can be ordered up until 12 noon and will arrive on your usual delivery day. CELEBRATION CHEESE 6 Your office contact: Office Telephone: 0345 307 3454 PO = Pre-order Items SCOTTISH CHEESE 8 Cheese & Deli Team : 01383 668375 Pre-order items need to be ordered by 12 noon on a Monday and will be ready from Thursday and delivered to ENGLISH CHEESE 12 Office email: [email protected] you on your next scheduled delivery day. Office fax number : 08706 221 636 WELSH & IRISH CHEESE 18 PO **= Pre-order Items Your order to be in by: Pre-order items recommended for deliveries arriving CONTINENTAL CHEESE 20 Pre-orders to be in by: Monday 12 noon Thursday and Friday only CATERING CHEESE, 24 Minimum order : ** = Special Order Items DAIRY & BUTTER (minimum orders can be made up of a combination of Special order items (such as whole cheeses for celebration product from chilled retail and ambient) cakes) need to be ordered on Monday by 12 noon week 1 CHARCUTERIE, MEATS & DELI 26 for delivery week 2.
[Show full text]
Scotland-The-Isle-Of-Skye-2016.Pdf
SCOTLAND The Isle of Skye A Guided Walking Adventure Table of Contents Daily Itinerary ........................................................................... 4 Tour Itinerary Overview .......................................................... 13 Tour Facts at a Glance ........................................................... 15 Traveling To and From Your Tour .......................................... 17 Information & Policies ............................................................ 20 Scotland at a Glance .............................................................. 22 Packing List ........................................................................... 26 800.464.9255 / countrywalkers.com 2 © 2015 Otago, LLC dba Country Walkers Travel Style This small-group Guided Walking Adventure offers an authentic travel experience, one that takes you away from the crowds and deep in to the fabric of local life. On it, you’ll enjoy 24/7 expert guides, premium accommodations, delicious meals, effortless transportation, and local wine or beer with dinner. Rest assured that every trip detail has been anticipated so you’re free to enjoy an adventure that exceeds your expectations. And, with our new optional Flight + Tour Combo and PrePrePre-Pre ---TourTour Edinburgh Extension to complement this destination, we take care of all the travel to simplify the journey. Refer to the attached itinerary for more details. Overview Unparalleled scenery, incredible walks, local folklore, and history come together effortlessly in the Highlands and
[Show full text]
WINTER 2010 PUB FOOD Continued from Page 18
VOLUMEVOLUME XVI, XXVI, NUMBER NUMBER 4 1 FALL WINTER 2000 2010 Quarterly Publication of the Culinary Historians of Ann Arbor Episodes in African-American Food History Part 1 In this 1936 photo, Mississippi sharecropper Lonnie Fair and his family pray before having their meal. Fair’s landlord was the Delta and Pine Land Company, the largest plantation owner in the United States. (Alfred Eisenstaedt/ LIFE) REPAST VOLUME XXVI, NUMBER 1 WINTER 2010 PUB FOOD continued from page 18 Scheduled for our next issue: topping for the dish. As an argument ensued and quickly grew heated, Michael bashed his brother on the head with a shovel, and John threatened to retaliate by firebombing Michael’s Episodes in African-American apartment. The police were called in and arrested John Garvin, Food History Part 2 who pled guilty to disturbing the peace. He was fined £200 by District Judge Peter Ward, who also told the defendant that in his view, there is no need for tomatoes on a shepherd’s pie. Robert T. Dirks (Emeritus Professor of Anthropology, Illinois State University) For fear of inflaming similar passions, we hesitate to report presents a major analysis, “What Early the not-very-traditional Chicken Wings with a Variety of Dietary Studies of African Americans Tell Us Dipping Sauces [Jane and Herbert Kaufer], but these served to About Soul Foods” remind us how modern and foreign influences are impinging upon pub fare, as upon everything else these days. Leni A. Sorensen (African-American Hurry Up Please, It’s Time for Dessert Research Historian at Monticello, Charlottesville, VA) reviews Judith Carney’s British pubs are not well known for sweets, but that didn’t new book, In the Shadow of Slavery: Africa's stop us from indulging in some of the most famous desserts of Botanical Legacy in the Atlantic World the realm.
[Show full text]
Level Two: Member 75 Cheese Profiles Berkswell
LEVEL TWO: MEMBER 75 CHEESE PROFILES BERKSWELL MAKE: Hard HARD SUB MAKE: Cheeses which acidify in the mould POST-MAKE: Wrapped, Rolled or Processed WRAPPED, ROLLED OR Artificial: plastic coating PROCESSED SUB POST- MAKE CONTENTS TYPICAL AGE PROFILES: Four to six months APPROXIMATE SIZE(S): 3kg BRITISH 27 Cornish Yarg 53 Mascarpone GEOGRAPHICAL ORIGIN: Warwickshire, England PROTECTED STATUS: Brand 2 Berkswell FRENCH 54 Provolone SPECIES (AND BREED) Sheep. Friesan and Dorset 3 Caerphilly 28 Banon PDO 55 Ricotta OF MILKING ANIMAL: 4 Cerney Ash 29 Brie de Melun PDO 56 Taleggio PDO RAW/PASTEURISED MILK: Raw sheep’s milk 5 Cottage Cheese 30 Fourme du Cantal PDO IRELAND VEGETARIAN/ANIMAL Animal Rennet 6 Crowdie 31 Chaource PDO 57 Cashel Blue RENNET: 7 Dorset Blue Cheese PGI 32 Comté PDO 58 Coolea COMMONLY N/A (AKA Vinny) 33 Emmentaler AOP 59 Cooleeney ENCOUNTERED Double Gloucester VARIATIONS: 8 34 Fourme d’Ambert PDO 60 Durrus Traditional Ayrshire 9 35 Langres PDO 61 Killeen Dunlop PGI 36 Maroilles PDO 62 Smoked Gubbeen 10 Lanark Blue 37 Munster-Géromé PDO SPAIN THE STORY 11 Traditional Lancashire 38 Ossau-Iraty PDO 63 Cabrales PDO The Fletcher family are stalwarts of the artisan cheese to Manchego, but unlike the Spanish cheese is not 12 Lactobacillus helveticus renaissance in Britain after launching their distinctive pressed. Instead, the curd is shaped using kitchen cultured cheddar 39 Pont-l’Évêque PDO 64 Valdeón PGI sheep’s milk cheese in 1989. Berkswell is made with colanders, giving the final cheese its flying saucer 13 Lincolnshire Poacher 40 Pouligny-Saint-Pierre PDO 65 Queso Fresco raw milk from East Friesian and Dorset breed sheep shape.
[Show full text]
FOOD MENU Walls: Lady Betty Cunningham and Her Brother, James - Earl of Glencairn
This beautiful building has a long history. One of its most fascinating periods saw a private family living within these FOOD MENU walls: Lady Betty Cunningham and her brother, James - Earl of Glencairn. They were close friends with Robert Burns, Scotland’s National Bard who, when seeking publishing approval, used to send his poems to this address, 19 St Andrew Square. Rabbie witnessed a drinking game that involved three lairds drinking themselves under the table. The last man able to blow the ebony whistle was the winner and, as a symbol of his prowess, could exhibit the wee flute as a necklace for the entire week. On this particular occasion, the winner supposedly consumed eight bottles of claret. An inspired Burns wrote, in 1789, a ballad called “The Whistle” - we hope you will enjoy this extract, maybe while savouring a good, old, Scottish Single Malt Whisky. And swore ‘twas the way that their ancestor did.’ NIBBLES SOMETHING MORE Olive tapenade, toasted ciabatta ......................................... £ 4 Soup du jour ....................................................................... £ 6 Tomato and garlic Bruschetta .............................................. £ 4 Toasted ciabatta and butter Halloumi sticks, sweet chilli sauce ..................................... £ 5 Ayrshire ham toastie ......................................................... £ 8 Herb and Parmesan rustic chips ........................................... £ 4 Apple smoked cheddar, Ayrshire ham, rustic chips Classic sweet potato fries ..................................................
[Show full text]
With a Saucepan Over the Sea Blank Page with a Saucepan Over the Sea Blank Page with a Saucepan Over the Sea
Blank Page Blank Page Blank Page With a Saucepan Over the Sea Blank Page With a Saucepan Over the Sea Blank Page With a Saucepan Over the Sea Quaint and Delicious Recipes from the Kitchens of Foreign Countries SELECTED AND COMPILED BY ADELAIDE KEEN WITH ILLUSTRATIONS Boston Little, Brown, and Company 1910 Copyright, 1902, By Little, Brown, and Company. All rights reserved Printers S. J. PARKHILL & Co., BOSTON, U. S. A. TABLE OF CONTENTS PAGE Introduction........................................................................... xiii CHAPTER ONE Soups................................................................................. I The oldest broth known. French soups, quaint and mod ern. A soup for a queen. Shell-fish soups. Nourishing provincial broths. Soups of game, giblets, and veal. Ele gant Parisian purees and consommes. Peasant broths. Vegetable soups of France, Italy, and Germany. Strength ening ones peculiar to different countries : Hungary, Russia, Greece, Prussia. Fruit soups of German origin. CHAPTER TWO Fish, Eggs, and Sauces................................................. 33 French and English ways with shrimps and lobster. Bouillabaisse and kindred ancient recipes, for holidays. Cod and mackerel of Provence and of Germany. Scotch and Cornish recipes. Fish braised and in salad. Sole, as cooked for Marie de Medici. Crabs in new and old fashions. Oysters and eels. Fish pies and cutlets. Piquant and wholesome sauces. Old English recipes for cullis and essence. Harmless coloring for soups and desserts. Jewish, English, and other methods of frying fish. Sea soning and vinegar for flavoring soups and salads. Eggs of many towns and countries. Omelettes, Spanish, French, and German. V CHAPTER THREE PAGE Meats and Entrees.......................................................67 Roast lamb and mutton in northern and southern France.
[Show full text]
World Cheese 2015 Results As of 27-11-2015 17:00 Version 2
World Cheese 2015 Results as of 27-11-2015 17:00 Version 2. Subject to change. Awards may be added. Entry Entry Award Cheese Entered by Country Company Website Class Class No. 5001 7 Gold Cerney Ash Cerney Cheese UK www.cerneycheese.com 5001 10 Bronze Fivemiletown Boilie Goats Cheese Dale Farm ltd UK www.dalefarm.co.uk 5001 13 Silver Merci Chef Fresh Goat Log Eurilait UK 5001 19 Bronze ST TOLA DIVINE 120G Inagh Farmhouse Cheese Ltd Ireland WWW.st-tola.ie 5001 25 Silver Chef's Chèvre Laura Chenel's Chevre USA www.laurachenel.com 5001 26 Bronze Crotin, hand ladled, raw milk Le Larry n.v. Belgium www.lelarry.be 5001 32 Silver QUESO DE ALMAZORA. QUESOS DE ALMAZORA, S.L. Spain www.quesosalmassora.com 5002 2 Bronze Capellaro Almenland Stollenkaese GmbH Austria www.stollenkaese.at 5002 5 Silver Bloomsdale Baetje Farms LLC USA www.baetjefarms.com 5002 10 Bronze Humboldt Fog Mini Cypress Grove Chevre USA cypressgrovechevre.com 5002 15 Bronze Chevre Roue Fairview Cheese Company South Africa www.fairview.co.za 5002 20 Silver FORMATGE SEMI CURAT DE CABRA FORMATGES ARTESANS DE PONENT, SL Spain http://www.calquiteria.com/ca/home 5002 21 Bronze Chevrochon Fromages CDA Canada 5002 22 Silver GOAT CHEESE LOG MOULD RIPENED HIJOS DE SALVADOR RODRIGUEZ S.A. Spain www.elpastor.com 5002 24 Silver ST TOLA ASH LOG Inagh Farmhouse Cheese Ltd Ireland WWW.st-tola.ie 5002 33 Bronze Coeur de cabri Le Larry n.v. Belgium www.lelarry.be 5002 35 Silver pyramide de chèvre, affiné, nature Le Larry n.v.
[Show full text]
World Cheese 2015 Results As of 03/12/2015 1700 Version 4
World Cheese 2015 Results as of 03/12/2015 1700 Version 4. Subject to change. Awards may be added. Entry Entry Class Class No. Award Cheese Company Name Country Company Website 5001 7 Gold Cerney Ash Cerney Cheese UK www.cerneycheese.com http://www.dalefarm.co.uk/pages/dale_farm/ 5001 10 Bronze Fivemiletown Boilie Goats Cheese Dale Farm ltd UK Home 5001 13 Silver Merci Chef Fresh Goat Log Eurilait UK 5001 19 Bronze ST TOLA DIVINE 120G Inagh Farmhouse Cheese Ltd Ireland WWW.st-tola.ie 5001 25 Silver Chef's Chèvre Laura Chenel's Chevre USA www.laurachenel.com 5001 26 Bronze Crotin, hand ladled, raw milk Le Larry n.v. Belgium www.lelarry.be 5001 32 Silver QUESO DE ALMAZORA. QUESOS DE ALMAZORA, S.L. Spain www.quesosalmassora.com 5002 2 Bronze Capellaro Almenland Stollenkaese GmbH Austria www.stollenkaese.at 5002 5 Silver Bloomsdale Baetje Farms LLC USA www.baetjefarms.com 5002 10 Bronze Humboldt Fog Mini Cypress Grove Chevre USA cypressgrovechevre.com 5002 15 Bronze Chevre Roue Fairview Cheese Company South Africa www.fairview.co.za 5002 20 Silver FORMATGE SEMI CURAT DE CABRA FORMATGES ARTESANS DE PONENT, SL Spain http://www.calquiteria.com/ca/home 5002 21 Bronze Chevrochon Fromages CDA Canada 5002 22 Silver GOAT CHEESE LOG MOULD RIPENED HIJOS DE SALVADOR RODRIGUEZ S.A. Spain www.elpastor.com 5002 24 Silver ST TOLA ASH LOG Inagh Farmhouse Cheese Ltd Ireland WWW.st-tola.ie 5002 33 Bronze Coeur de cabri Le Larry n.v. Belgium www.lelarry.be 5002 35 Silver pyramide de chèvre, affiné, nature Le Larry n.v.
[Show full text]
Benugo Events Scotland Brochure
Hi! We are Benugo, a UK-wide catering company. We offer superb locally sourced food with warm, friendly service all under the roof of some of the world’s most beautiful, iconic historical spaces in central Scotland, London and Oxford. We are delighted that you are considering us for your event. 2 LOCATIONS You can find Benugo catering at The National Museum of Scotland, The British Museum, Science Museum, Edinburgh Castle, Stirling Castle, The V&A and National History Museum to name a few. 3 THE NATIONAL MUSEUM OF SCOTLAND 4 THE NATIONAL M U S E U M O F SCOTLAND Our Scottish event team is based in one of Scotland’s finest spaces, the National Museum of Scotland. The unique venue offers corporate and private clients the opportunity to host their event in stunning surroundings, with historical architecture and the majestic Grand Gallery as the backdrop. 5 SPACE We work closely with our clients creating bespoke events that always exceed expectations and delight their guests. The museum offers a spectacular and flexible event space, catering for small intimate meetings to sit down dinners and larger standing receptions. Maximum Capacity Seated dinners = 950 guests Canapé receptions = 1,500 guests 6 THE TEAM 7 TEAM Whatever you require, we will deliver over and above what is expected. You will be supported by a dedicated Event Manager from the initial planning to the day of the event. The team will be working closely with you to tailor the event to just the way you like it. Our event team, including our Head Chef, is always based on-site, you are most welcome to visit any time with any queries.
[Show full text]
November 2020 Newsletter
Scottish Heritage USA NEWSLETTER NOVEMBER 2020 Traprain Law – site of Roman Treasure ISSUE #5-2020 ROMAN TREASURE IN SCOTLAND! n 1919 the Society of Antiquaries of Scotland uncovered on Traprain Law in I East Lothian a hoard of Roman silver plate. The robbers, Saxon or Celtic, had begun to reduce the treasure to bullion. But for some reason they cached their spoil and fled. None returned to claim it, and there lay, among the fragmented metal for some 1,500 years , one vessel which had escaped serious damage – a small triangular bowl with a rim of half beads cast solid. Traprain Law, a volcanic ‘plug’ rising abruptly from the Lothian plain, is situated four Site where the horde was found miles east of Haddington and about one mile south of the A1 trunk road, the Great Post Road between Edinburgh and London in coaching days. Traprain bowl – a replica was given In primitive times the natural defenses of the Law were almost as formidable as those of to Scottish the Castle Rock of Edinburgh. There is evidence of occupation through the later Stone Heritage by The Age (c. 2000 BC), the Bronze Age (c. 1500 BC) and the Iron Age (c. 200 BC). National Trust in 1972 The Votadini, whose princely house became allies of Rome before or soon after the first invasion of Scotland by Julius Agricola in AD 79, built a great fortified hill-top town. Traprain may indeed have been their capital, the high seat of chiefs who ruled Lothian, Berwickshire and Northumberland until the end of the 4th Century.
[Show full text]
PIZZA SUNDAY in the DORMY Midday
FRONT SIZE: A3 STOCK: LOGO TO BE REMOVED WHEN EDITS TO GO PRINT STARTERS PIZZA CLASSICS SOUTH INDIAN FISH SOUP ..................................................£9 All served with Scottish Mozzarella SHEPHERD’S PIE .................................................................. £18 – Coconut milk and cumin ROSEMARY, GARLIC AND PARSLEY BUTTER .................................... £7 – Minced and braised lamb shoulder, carrot, onion, glazed potato ROASTED PARSNIP AND APPLE SOUP ....................................£7 MARGHERITA, MOZZARELLA, MARINATED TOMATO, BASIL ................ £12 FISH PIE ............................................................................. £19 SOUP & PRAWN COCKTAIL ........................................................... £15 SPECK, PEPPERONI, NDUJA, RED ONION, CHILLI, FLAT LEAF PARSLEY ... £15 – Scottish salmon, coley and smoked haddock, peas, dill, glazed potato – King prawn, Cragganmore marie rose THREE CHEESE, GOATS’, ARRAN BLUE, BUFFALO MOZZARELLA, OYSTER BANGERS AND MASH ............................................................. £18 CHICKEN LIVER PATÉ ...................................................... £12 MUSHROOMS, BÉCHAMEL SAUCE, WALNUTS, ROCKET, TRUFFLE OIL ... £15 – Red onion marmalade, toast – Pork and caramelised onion sausages, clapshot potato, grain mustard sauce PARMA HAM, ARTICHOKE, RICOTTA, BASIL PESTO, HAGGIS .................................................................. £9/£13 AGED BALSAMIC VINEGAR ...................................................... £15 FISH AND CHIPS ..................................................................
[Show full text]