Nathaniels Restaurant Sample Menu


Nathaniels Restaurant & Bar

Food Award 3 Winner

Scottish Regional Winner

Hotel of the Year 2015

Food & Drink Awards Scotland

This is a sample menu and is subject to change

Starters

Soup of the day, made with the finest of local ingredients and served with homemade bread (V)

Goats cheese brûlée served with red onion marmalade, toasted sourdough and rocket salad garnish (V)

Grilled fillet of red mullet served on a warm mango, avocado, sweet pepper and chilli salsa, with a coriander oil drizzle, garlic and saffron aioli and baby salad garnish

Scallops wrapped in Parma ham, served with celeriac puree, roasted butternut squash, watercress, pesto and rocket salad garnish.

Duck leg confit set on sautéed Stornoway black pudding, apple and potato with a balsamic jus

 

Mains

  Scottish beef sirloin steak (8oz), sided with parmesan and truffle oil hand cut chips, grilled vine tomatoes, Portobello mushroom and a choice of Diane or a creamy brandy and green peppercorn sauce (£3.00 supplement)

Grilled fillet of stone bass served with cauliflower puree, champignons aux pommes de terre, grilled baby vegetables and a caper lemon butter

Breast of guinea fowl stuffed with wild mushroom mousse, served on savoy cabbage, roasted beetroot, fondant potato and a thyme jus

 Herb and Dijon crusted rack of Scottish lamb with niçoise vegetables and gratin potatoes

Grilled Parmesan and garlic polenta topped with Provençal vegetables, balsamic glaze, red pepper coulis and a rocket salad garnish (V)

 

Desserts

Chocolate fondant with a warm melting centre, served with smooth vanilla ice cream and a cherries in Kirsch

Custard tart served with raspberry compote, vanilla mascarpone and a raspberry coulis

Mille- feuille of mango and crème Chantilly with white chocolate pannacotta  and a lime and mint coulis

Caramelised banana in a feuille de brick basket, topped with coconut ice cream and passion fruit syrup

Scottish cheeseboard. Selection of four artisan cheeses served with oatcakes, homemade chutney and quince

(V) vegetarian

 

Two Course £22.95     Three Course £27.95

 

 

Served daily – Lunch 12.00 – 2.00pm, Dinner 6.00 – 9.00pm