Nathaniels Restaurant & Bar

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 crusty bread (V)

Pan seared scallops, set on black pudding and cauliflower purée, garnished with roasted pine nuts and a red pepper and herb oil drizzle (£2.50 supplement)

Duck and wild mushroom crostini, served with baby salad and balsamic reduction

Cherry tomato, Mozzarella and pesto puff pastry tart, garnished with rocket leaves and basil oil (V)

Wild game terrine, served with plum chutney, oatcakes and a baby salad garnish

Mains

Scottish Beef Ribeye steak Garni, sided with hand cut chips, onion rings, grilled tomato, sautéed mushrooms and served with the choice of peppercorn or Béarnaise sauce

Herb crusted rack of Scottish Lamb, served with crushed mint potatoes, broad beans, assorted baby vegetables and a rosemary jus (£2.50 supplement)

Pan roasted chicken breast, stuffed with mushroom Duxelles, served with rosti potato, char baby leeks, sautéed wild mushrooms and a tarragon sauce

Pave of Scottish Salmon on wilted spinach, with baby potatoes and a soy ginger and chili dressing

Potato Gnocchi in a blue cheese, red pepper, pesto and pine nut sauce, topped with Parmesan shavings (V)

Desserts

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

Bailey’s crème brulee, sided with homemade vanilla shortbread

Mango mousse drizzled with blueberry syrup, served with crème Chantilly and topped with a chocolate tuille

Strawberry meringue garnished with fresh strawberries, crème Chantilly and red fruit coulis

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

Two Course £20.95     Three Course £24.95

 

Served daily – Lunch 12.00 – 2.00pm, Dinner 6.30 – 9.00pm