This page is for upcoming events like Hogmanay, whisky dinners, Burns night etc.
We can make menus for your special event or corporate dinner…please contact JohnTindal on 0131 554 7427 for further information
a room in Leith Hogmanay Menu 2015
glass of prosecco 5.25 All meals come with fresh bread and butter, mains with seasonal vegetables
STARTERS
(p) Cullen skink or (v) Parsnip, sage and caramelised onion soup with Scottish cheddar croutons
Haggis, neeps and tatties, Drambuie cream, onion chutney*(veggie also)
(p) Newhaven smoked salmon, Buckie crab and smoked trout roulade
pickled red pepper relish, basil mascarpone, oatcakes
Confit duck and ham hock terrine organic egg, salsa verde, toasted brioche
(v) Aubergine puff pastry galette, Arran mustard and maple glazed halloumi, hazelnut pesto
MAINS
Roasted Burnside farm roe deer haunch, clapshot mash, red onion and Madeira gravy
Roasted chicken breast with haggis and bacon, rosemary roasted tatties, whisky cream
(p) Grilled plaice fillets, caper, scallion and dill risotto cake, creamed leeks and wilted rocket
Roasted hake fillet with Shetland King scallops
Stornoway black pudding, saffron potato mash, spicy tomato relish, lemon syrup
(v) Toasted coriander potato cakes grilled artichokes, butternut squash and lentil Dahl, crème fraiche
PUDS
Banoffee pie
Iced mango parfait cherry and vanilla shortbread
Chocolate, orange and cointreau trifle whipped cream
Selection of Scottish cheeses oatcakes and quince jelly *ask to see our port and whisky list
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Filter coffee and tea with tablet
£30.00 per person (a discretionary 10% service charge applies to all bookings made on this menu)
(v) vegetarian (p) pescetarian
THIS IS A SAMPLE OF WHAT WE CAN DO now fully booked
a room in leith
Burns’ Supper 2016
Traditional ‘haggis neeps and tatties’
Grouse whisky cream sauce
(vegetarian haggis available)
Hand crafted Glen Elgin 12 year old malt whisky to toast the haggis!
* * * * * * * * * * * * * * * *
(p) Grilled fillet of North Sea cod
crushed Buckie crab potatoes, chilli glazed broccoli, caper salsa and lemon mayo
Slow braised Perthshire beef shin “bourguignon”
leek and rosemary mash, crisp puff pastry
Chargrilled chicken breast
scallion and smoked Arran cheddar potato cake,
roasted root vegetables, cider and tarragon cream sauce
(v) Parsnip and Inverloch goats cheese risotto
pan fried wild mushrooms, scallion, chilli and toasted pinenut dressing
All meals served with fresh bread
(v) vegetarian (p) pescetarian
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Hot Clootie dumpling,
vanilla custard and maple roasted pears
Dark chocolate and stem ginger cheesecake
cherry compote and hazelnut praline
Slate of Scottish farm cheeses
quince jelly and biscuits
* * * * * * * * * * * * * * * *
Filter coffee or tea with tablet
29.00 per person