HOGMANAY TAKE-AWAY
End the year with food of the very best provenance from the Scottish and French larder. Cooked in our kitchen, ready to re-heat in yours. We also have a great selection of wine and artisan French liqueurs to enhance your experience!
ORDERS
The order line is open:
Monday 28 December: 10am - 1pm, 2 - 4pm
Tuesday 29 December: 10am - 1pm
Call 0131 557 1600 to speak to Sophie!
COLLECTION
Your order will be ready to collect on Thursday 31 December between 2 - 4.30pm, from 56/56a Broughton Street. There are 3 loading bays outside the restaurant and these can accommodate 6 cars.
DELIVERY
Deliveries (£5) will be made on Thursday 31 December between 2 - 6pm (we have decided to extend our delivery distance a little beyond 2 driving miles of the restaurant. So please get in touch with your postcode and we will consider!)
All dishes can be kept in the fridge for 2-3 days. Click here for re-heating / cooking instructions.
To begin
Mont d’Or Vacherin, £25.00 (V)
Whole Vacherin Mont d’Or cheese ready to bake (or not). Half a kilo (450g) of pure happiness to share as a starter, nibble or even a main course. Served with steamed potatoes and a baguette.
Seafood platter, £120.00
Freshly-cooked whole lobster, langoustines, crevettes, prepared crab meat mayonnaise, fresh oysters, Armagnac-smoked salmon, palourdes, cockles, lemon and freshly-made mayonnaise.
Saucisse seche des pyrénées, £6.00
Starters
Soupe de poisson, £10.00
Fish and shellfish soup with rouille, croutons and grated cheese.
St Jacques de Orkney XL, £12.00
Extra-large grilled Orkney scallop in garlic butter.
Le boudin blanc du nouvel an, £9.00
Mushroom white pudding (veal and chicken) to celebrate new year’s eve as we do in France.
Terrine de chevreuil, £9.00
Roe deer terrine with Kirsch, onion marmalade and celeriac remoulade.
Escargots a l’ail, £10.00
Grilled snails with garlic and parsley, served with croutons.
Salade de betteraves et poireaux, £8.00
Steamed leek and beetroot salad with shallot and goat’s cheese mousse.
L’escargot casseroles main courses
£30.00 (serves 2)
Our mains come with potatoes. All the work is done. You just need to re-heat.
Bœuf Bourguignon
24-hour braised beef cooked in a strong red wine sauce with chestnut garniture grand-mère.
Confit de canard des Landes pommes boulangère
Free-range duck confit with baked, layered potatoes boulangère style.
Lapin à la moutarde
French organic farmed rabbit cooked in Dijon mustard.
Cassoulet de mouton Hebridean
Hebridean mutton cassoulet with haricot beans.
Boullabaisse
Plaice fillet served in fish soup with rouille, croutons and grated cheese.
Side dishes
Vegetables with garlic butter, £6.00 (V)
Gratin Dauphinois, £7.00 (V)
Tartiflette crème fraîche et reblochon, £7.00 (V)
Desserts and cheese
Fromages affinés, £10.00
Griottines au Kirsch, £7.00
Pruneaux à l’Armagnac, £7.00
Tarte fine aux poires et amande with crème anglaise, £8.00
Rich duck egg crème caramel, £7.00
Chocolate nemesis with crème anglaise, £7.00
Isle flottantes in crème anglaise, £7.00
