Blonde Restaurant
Edinburgh

Christmas 2016

Christmas at Blonde 2016

(Scroll to bottom for booking information)

 

Christmas Lunch

3 courses @ £17.90

Duck and pork terrine with cranberries; fresh leaves; orange and date chutney

Spinach, broccoli and nutmeg soup (v)

Warm salad of lamb and beef meatballs, parmesan shavings; red onion; chipotle pesto

Potted smoked mackerel with black caviar; handmade oatcakes

Veggie haggis and chestnut fritters; red onion ketchup (v)

Creamy mussel, crayfish and sweetcorn chowder; chilli and saffron oil

Blue cheese and beetroot risotto; rocket and pine nuts (v)

 

Casserole of venison cooked slowly with red wine, root vegetables, cloves and chocolate; buttered mash; parsnip crisps

Blackened Cajun breast of chicken; warm salad of feta, sweet potato and sun-blush tomato; avocado and grain mustard dressing

Grilled fillet of dukkah salmon (seeds, nuts and spices); apricot and courgette cous cous; jalapeno creme fraiche

Aubergine, chick pea and cashew koftas; coconut rice; spiced tomato and cumin sauce; cucumber yoghurt (v)

Braised pork cheek; black pudding mash; honey roast carrot and parsnip; apple and green peppercorn gravy

Goat’s cheese, field mushroom and artichoke filos; chicory, spring onion and green olive salad; celeriac remoulade (v)

Salt cod, trout and dill fishcakes; wilted seasonal greens; roast vine tomatoes; minted pea and lemon puree

 

Christmas pudding; rum and raisin ice cream

Chilled baked apple; vanilla mascarpone; mulled cider syrup

Steamed fig and banana pudding; brandy butter sauce

Flourless chocolate cake; salted caramel sauce; coffee ice cream

Plum and white chocolate creme brulee

Wedge of Corra Linn cheese (hard ewe’s milk; nutty flavour); satsuma and star anise jelly; charcoal wafers

Key lime pie; dark chocolate sauce

 

 

We respectfully request a ten percent service charge on total bill on all parties of 6 or more.

 

Christmas Dinner

3 Courses @ £24.90

Creamy mussel, crayfish and sweetcorn chowder; chilli and saffron oil

Duck and pork terrine with cranberries; fresh leaves; orange and date chutney

Spinach, broccoli and nutmeg soup (v)

Fennel and poppy seed cured gravadlax; potato, horseradish and chive salad; green olive tapenade

Blue cheese and beetroot risotto; rocket and pine nuts (v)

Ham hock and crowdie croquettes; cauliflower and cornichon piccalilli

Veggie haggis and chestnut fritters; red onion ketchup (v)

 

Casserole of venison cooked slowly with red wine, root vegetables, cloves and chocolate; buttered mash; parsnip crisps

Grilled fillet of seabass; chorizo and caper crushed potatoes; green beans; garlic and parsley butter sauce

Gateaux of goat’s cheese, field mushroom, artichoke and red pepper; lemon and sesame dressed leaves; celeriac remoulade (v)

Braised lamb shank; mint mash; honey roast carrot and parsnip; apple and green peppercorn gravy

Grilled fillet of dukkah coated salmon (seeds, nuts and spices); apricot and courgette cous cous; jalapeno creme fraiche

Blackened Cajun breast of chicken; warm salad of feta, sweet potato and sun blush tomato; avocado and grain mustard dressing

Aubergine, chick pea and cashew koftas; coconut rice; spicy tomato and cumin sauce; cucumber yoghurt (v)

 

Plum and white chocolate creme brulee

Christmas pudding; rum and raisin ice cream

Steamed fig and banana pudding; brandy butter sauce

Chilled baked apple; vanilla mascarpone; mulled cider syrup

Key lime pie; dark chocolate sauce

Flourless chocolate cake; salted caramel sauce; coffee ice cream

Wedge of Corra Linn cheese (hard ewe’s milk; nutty flavour) satsuma and star anise jelly; charcoal wafers

 

We respectfully request a ten percent service charge on total bill on all parties of 6 or more.

 

Booking Information

Our Christmas menus are available from Friday 2nd of December (perhaps available earlier by arrangement – please contact us).

We are closed on Christmas Day.

A deposit of £5 per person for lunch and £10 per person for dinner is required to secure any bookings. We would ask that these deposits are paid by November 1st, or as soon as possible if booking after that date.  Due to the high demand for places on the Fridays of the 2nd, 9th, 16th and 23rd of December we would request that these deposits are paid by October 1st, or, once again, as soon as possible if booking after that date.  After these dates all deposits are strictly non-refundable per individual for cancellations or non-arrivals.

Please inform us in advance of any allergies or particular dietary requirements.

Thanks and look forward to seeing you in December!

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