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)

Open seafood ravioli of prawns, mussels and sole in a lemon and dill sauce

Loin of rabbit stuffed with Stornoway black pudding, wrapped in pancetta, set on game stovies with a Port jus

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

Mains

  Scottish beef sirloin steak (8oz), sided with parmesan and truffle oil hand cut chips, grilled vine tomatoes, Portobello mushroom and a choice of béarnaise or a creamy brandy and green peppercorn sauce (£2.50 supplement)

Fillet of Scottish salmon topped with spinach and wrapped in puff pastry, served with crushed baby potatoes and spring onion, sided with grilled baby vegetables and a dill and mussel cream sauce

Roasted loin of venison served with butternut squash, braised red cabbage, winter chanterelle mushrooms, almond potatoes and a rich juniper jus

 Black pepper and honey glazed Barbarie duck breast with a confit duck leg croquette, set on wilted pak choi, sided with baby carrots and a red currant sauce

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 Glayva drizzled red berry compote

Crème fraiche panna cotta served with crème Chantilly, orange sorbet and blueberry coulis

Pear and ginger crumble served with cinnamon ice cream and crème anglaise

Sticky toffee pudding served with decadent toffee sauce and vanilla ice cream

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

Two Course £21.95     Three Course £25.95

 

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