Transcription of It has been eight years since I ... - DoubleTree by …
1 It has been eight years since I helped create the Kailyard, and in that time the food we produce has become tastier and more personal. I m lucky to have a great team of chefs, under the watchful eye of Executive Head Chef, Steven we have developed dishes that utilise the very best of Scottish produce and are cooked in a way that makes the most of these wonderful raw materials. Some tried and tested Nick Nairn classics have been highlighted with the Nick Nairn hope you enjoy your meal with baked bread | butter | olive oil | balsamic vinegar one olives croutes | Parma ham | Parmesan twoNIBBLES WHILE YOU WAITA selection of Nick s favourite dishes, specially chosen for you to enjoyNICK NAIRN SIGNATURE MAIN COURSESSOUP OF THE DAY | freshly baked bread (v)
2 AYRSHIRE HAM HOCK TERRINE | soused vegetablesNICK S ORIGINAL CURE SMOKED SALMON | horseradish cr me fra che | salad of apple & watercress supplementDUCK & SPRING ONION CROQUETTE | plum sauce | Asian saladFILO BASKET OF MUSSELS | bacon | brieSALAD OF ROASTED BUTTERNUT SQUASH & FETA | pomegranate dressing (v)CLASSIC COCKTAIL OF NORTH ATLANTIC PRAWNS | Nick s smoked salmon | Hass avocado | cocktail sauce supplementSTARTERSRED BRAISED BEEF CHEEK| wasabi mash | winter greensCHICKEN SALTIMBOCCA | rocket | Parmesan | crispy sage | hand-cut chipsNICK S OWN RECIPE CHARGRILLED CHEESEBURGER | hand-cut chips | pickles | Kailyard slawNICK S PAN-FRIED SCRABSTER HALIBUT | herb mash | wilted spinach | caviar cream sauce supplement250G 28-DAY DRY-AGED PRIME SCOTCH SIRLOIN STEAK | hand-cut chips | confit banana shallot | mushroom | tomato supplement227G 28-DAY DRY-AGED PRIME SCOTCH RIBEYE
3 STEAK | hand-cut chips | confit banana shallot | mushroom | tomato supplementSAUCES | Peppercorn | Whisky | B arnaise | Red Wine JusMAIN COURSESBUTTERSCOTCH POT | cr me Chantilly | puff candyBOOZY CHOCOLATE POT | Amaretti | creamORANGE & ALMOND CAKE | honey ice cream | pistachio (n)CARAMEL POACHED PEAR | gingerbread crumb | malted ice creamGIN & TONIC PARFAIT | marinated berriesVANILLA, ORANGE & CHOCOLATE CRUNCH CHEESECAKE | festive-spiced satsuma (n)TRIO OF BRITISH CHEESES IN GOOD NICK | oatcakes | house chutney | grapes supplementGuests who are staying with us on a Dinner, Bed & Breakfast Package are entitled to choose any two courses from the menu (supplements do apply).
4 Upgrade to three courses for only 5 per those on a Bed & Breakfast or Room Only basis the following charges applyFor those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask a member of COURSE | 2 COURSES | 3 COURSES greensCumin-roasted carrotsSaut ed kale & pancettaTruffled skinny friesHand-cut chipsCreamed mashed potatoesRocket & parmesan salad with aged balsamic eachFANCY A BIT ON THE SIDE?CHARGRILLED PORTOBELLO MUSHROOM | roasted vegetables | salsa verde (v)ROAST CHICKEN SUPREME HUNTER STYLE | crushed potatoes | tender-stem broccoli | toasted almondsFALAFEL BURGER | Kailyard slaw | pickle | hand-cut chips (v)BAKED FILLETS OF SCRABSTER SOLE | langoustine mac & cheeseTHAI GREEN CURRIED VEGETABLES | steamed jasmine rice (v)SAUT ED PHEASANT BREAST | apples | chestnuts | cider cream | fine beans | fondant potatoBUTTERNUT SQUASH GNOCCHI | green beans | pesto dressing (v) (n)
