Seafood Week – October 2017


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Seafood Week

Pre starters

Oysters – Plain with shallots, sherry vinegar & tabasco

Rockafella

Beer battered

Starters

NB Gin cured salmon, watermelon, cucumber & lime

Queenie scallops topped with hot smoked salmon, beetroot & dill butter

Cullen skink veloute, curry oil, rarebit toast

King scallops ‘New England’, clam chowder

Shetland mussels cooked in leek & bacon topped with Kintyre blue cheese

Salt ‘n’ pepper calamari, aioli

Cold shellfish platter;

Oysters, rollmop herring, sushi, hot smoked salmon, mackerel pate toasts

Hot smoked salmon pate, whisky jelly, melba toasts

Mains

John Dory fillets, palourde clams, apple & curry

North East coast cod chunk, Spanish style stew of chorizo, red peppers, chick peas & smoked paprika

Hot & cold shellfish platter for two to share, skinny fries, aioli, wasabi & soy dips

King prawns upon noodles, pak choi, chilli & ginger broth

Whole lemon sole, buttered shrimps & samphire, new potatoes, tenderstem brocolli

Mackerel burger, horseradish mayo, watercress, apple & beetroot slaw, straw fries, brioche bun

Our famous fish ‘n’ chips & Fish Pie

Lobster thermidor

Surf ‘n’ turf; picante steak, king prawn crevettes, chilli & garlic butter, French fries.

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