A LA CARTE - DINE Edinburgh

1 A LA CARTET aste the finest of Scottish beef sourced from trusted farms throughout Lothian and the Borders. Using time honoured traditions, our naturally reared (28-35 day) 10oz dry-aged beef is amongst the most tender and flavoursome of meats. Each grill item is served with double cooked fries and chefs tomato supplements - Peppercorn | Madeira jus | Garlic butter CHAR GRILLC te de porc with a calvados jus day aged Borders Sirloin 30 day aged Borders rib-eye Oysters - classic, lemon, tabasco and mignonette three or Dozen Champagne and Oysters - Enjoy two glasses of Iconic Charles Heidsieck Brut Champagne and six oysters to shareSTARTERS Leek and potato soup - pancetta and cheddar crouton and smoked paprika oil Caramelised goats cheese - soused winter vegetables, bitter leaf salad Saut ed calamari - black eye peas salsa, chilli jam, soured apple Smoked salmon - lemon and dill cream cheese, compressed cucumber, toasted brioche Chicken and cranberry rillette - Madeira gel, pickled beetroot, toasted sourdough Veal sweetbread - raselhanout spices, cauliflower.

2 Green chilli threads, coriander Scallop and prawn boudin - soft herb brioche crust, parsnip pur e, truffle honey MAINS Quinoa - salad of winter vegetables, pumpkin humus, tahini, candied seeds Strozzapreti - wild mushrooms, tarragon, roasted chestnuts Borders partridge - creamed savoy cabbage, potato and chive croquette, blackberry vinegar jus Pan fried seabass - harissa roast vegetables, gordal olives, cr me fraiche North Sea monkfish - wrapped in pat bric, confit leeks, shallot cream Roast chump of lamb - thyme and garlic mash, honey glazed baby vegetables and kale Scottish beef fillet - mushroom duxelle, potato rosti, duck foie gras, bordelaise sauce Whole roast market fish - beurre de Paris, hazelnut crumb,Market Jerusalem artichoke pur e, parsley potatoes, butter spinach Price A la CARTE menu is available for parties of sixteen or lessSTARTERS Chicken and cranberry rillette - Madeira gel, pickled beetroot, toasted sour dough Roast tomato soup - basil, cr me fraiche Caramelised goat s cheese - soused winter vegetables, bitter leaf salad Smoked salmon - lemon and dill cream cheese, compressed cucumber, toasted brioche MAINS Pan fried seabass - harissa roast vegetables, gordal olives, cr me fraiche Roast chump of lamb - thyme and garlic mash, honey-glazed baby vegetables and kale Crisp confit leg of duck - mulled wine cabbage, fondant potato, cardamom and orange puree Strozzapreti - wild mushroom, tarragon, roasted chestnuts DESSERTS Spiced apple crumble - clotted cream Selection of Stewart Tower dairy ice cream Stilton with caramelised pear and walnut bread MARKET MENUL unchtimes Monday Friday / Serving from midday 2 courses / 3 courses (inc tea or coffee)

3 Pre theatre / Early Dining Monday Saturday / Serving from 5pm 2 courses / 3 courses (Last sitting is ) Midweek Evenings Monday Thursday / Serving from 7pm 2 courses / 3 coursesCatalonian Gordal olives Chargrilled bread - with flavour of the day! Jamon Reserva - with pecorino WHILE YOU WAITSIDE ORDERSH ouse salad | Chef Potatoes Chips with aioli | Market Vegetables each*If you are concerned about food allergies, please ask your server about this when choosing one of our menu items. A discretionary service charge of 10% will be added to tables of 10 or more. All prices are inclusive of VAT at current Rodgers Cr me Fraiche YoghurtVenison ForagingEast Lothian Rapeseed OilFree Range Chicken Dairy Ice CreamSCOTLANDB erries VegetablesArtisan Bread Lyceum Honey HaggisPeterhead Fish Market North Sea & Atlantic Wet fish Beef Lamb Game Pork Pork VegetablesLindisfarne OystersDairyBORDERSEDINBURGHDUMFRIES & GALLOWAYSTRATHCLYDEAYRSHIRESTIRLINGSHIRE PERTHSHIRETAYSIDEHIGHLANDS & ISLANDSGRAMPIANFIFEO rkney Salmon Scallops