November Takeaway Menu

£30 per person


*Orders to be picked up THUR/FRI /SAT 4PM – 6PM
please allow 24hr notice from order to collection.

Homemade Bread with chive and chervil dip and olive oil and balsamic

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Pork fillet wrapped in pancetta, pork belly and pork cheeks, with black pudding, apple puree and a salad of apple and frizzy lettuce

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Cod en papillote, sautéed pink Fir apple potatoes,
Crab and scallop boudin, langoustine bisque with braised carrots and courgettes with a fennel salad

Desserts are for 2 sharing with pre-dessert

Pear and frangipane tart with praline or vanilla ice cream

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Selection of Celtic cheese from I.J. Mellis, quince and crackers
(Isle of Mull cheddar, Cooleeney, Durrus, Anster, Auld locknagar, Hebridean blue and Auld Reekie)

 

Sides £3

Sauteed heritage potatoes
Braised red cabbage
Creamed potatoes
Added cheese course £10
Additional dessert order for 2 sharing £10

To make an order please call Tues/Wed/Thurs, 12-2pm or email:

Orders to be picked up THUR/FRI /SAT 4PM – 6PM
please allow 24hr notice from order to collection.

Orders of dessert with ice cream will need to be stored in the freezer as soon as possible once delivered or collected.

Delivery can be arranged on a request basis for city centre £5 charge

Store your items in the fridge and consume preferably on collection day or within 2 days.
Remove any crackers /crostini and store in an airtight container.
Ice cream must be stored in the freezer.

Cooking Instructions 

  • Pork
    Place in the oven at 190/gas mark 5 for 10mins.
  • Heat apple sauce in the microwave for 30sec/1min.
  • Add apple dressing to the salad, microwave sauce for 30sec/1min till hot or you can heat up in a small pan and pour over the dish.

Cod and boudin

  • Potatoes in the oven for 20 mins at 190 or gas mark 5.
  • Cod and boudin place in the oven for 10 mins at the same temperature.
  • Drizzle gremolata over fish when cooked.
  • Reheat bisque in the microwave for 2/3 mins or in a small pan until almost boiling.
  • Reheat veg in a little pan with a splash of water and tbsp of butter, season with salt and pepper.
    Mix fennel with salad dressing
Tart
Can be served at room temp or warmed in the oven for 5min at 190/gas mark 5.

Allergens 

Duck ~ Dairy, gluten, alcohol, celery, eggs, mustard
Goats cheese ~ Dairy, gluten, alcohol
Cod ~ Fish, dairy, nuts
Venison ~ Celery, alcohol, Dairy
Sticky toffee ~ Gluten, Dairy, eggs
Plum crumble ~ Gluten, Dairy, nuts
Pre-dessert ~ Gluten, Dairy, Gelatine
Cheese ~ Dairy, Gluten, Nuts, Cereals

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