Festive Season – at Native by Nick Nairn –

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Festive Season – at Native by Nick Nairn –

– FESTIVE – ACCOMMODATION HILTON GARDEN INN ABERDEEN CITY CENTRE 6th-20th December – £85pp Based on 2 people sharing (Fri-Sun) INCLUDES Festive dinner at Native by Nick Nairn Full Scottish breakfast Evolution room City centre location ideal for shopping For more details and bookings, please contact Charlotte on: 01224 268 006 or [email protected] (Mon- Fri 09.00-17.00) or contact: [email protected] – CELEBRATE THE – FESTIVE SEASON – AT NATIVE BY NICK NAIRN – Hilton Garden Inn, 31 St. Andrew Street, Aberdeen AB25 1JA 01224 268 006 – MAKE IT – – FESTIVE – – FESTIVE – EXTRA SPECIAL LUNCH MENU DINNER MENU LUNCH WITH NICK – £34.95pp TO START TO START 5th December Creamy parsnip, parmesan and chilli soup, Truffled celeriac veloute, sour dough bread, sour dough bread, Normandy unsalted butter Normandy butter Confit chicken terrine, Agen prunes, Nicks chicken liver and Foie Gras parfait, EVENING WITH NICK – £59.95pp baby leeks, crispy ham, sauce Gribiche Cumberland sauce, toasted brioche 4th, 11th, 12th December Pan fried peppered goats cheese, roasted beetroot, Pan fried escalope of Loch Duart salmon, hazelnuts, Cabernet Sauvignon dressing Ratte potato salad, watercress, lemon butter sauce FESTIVE LUNCHES – £29.95pp Nicks original cure smoked salmon, salad of apple, watercress, horseradish cream 4th, 11th, 12th, 18th, 19th December MAIN COURSE Pan fried Peterhead hake, herb mash, winter greens, caviar cream sauce MAIN COURSE FESTIVE DINNER – £49.95pp Slow braised ox cheek, mustard mash, roasted parsnips, Char grilled chicken breast, roast roots, wild mushrooms, red wine gravy 5th, 18th, 19th December creamed savoy cabbage, sauté potatoes, Traditional, roasted, Gartmorn Scottish turkey, tarragon gravy chestnut stuffing, chipolatas, roast potatoes, FANCY ANY OTHER DATE? Slow braised shoulder of Dornoch lamb, selection of vegetables, turkey gravy Contact us for a tailor made event buttered fondant potato, caramelised shallot, Scrabster monkfish, braised and roasted fennel, spiced carrot puree, roast squash, lamb gravy mini fondant potatoes, wilted spinach, sauce Jacqueline Honey and chilli glazed confit duck leg, DESSERT savoy cabbage, carrots, Puy lentils, soy gravy Christmas pudding crème brulee, Nick’s shortbread DESSERT Valrhona chocolate tart, mascarpone, Traditional Christmas pudding, Brandy sauce Drambuie oranges The Three Chimneys warm marmalade sponge pudding, vanilla custard Warm, steamed treacle sponge pudding, vanilla custard 3 cheese “in good Nick”, chutney, grapes, oatcakes Drambuie cream, macerated winter fruits, Kaffir lime syrup.

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