Blonde Restaurant
Edinburgh

Christmas 2017

Christmas at Blonde 2017

(Scroll to bottom for booking information)

 

Christmas Lunch

3 courses @ £17.90

Pork, turkey, sage and chestnut terrine; fresh leaves; apple and redcurrant relish

Cream of mushroom, watercress and tarragon soup (v)

Warm salad of black pudding, blue cheese, red onion and dried cherries; carrot jam

Home cured gravadlax of salmon; fennel, cucumber and cornichon salad; dill and mustard sauce

Spicy chick pea bon bons; avocado and beetroot salsa; pumpkin seeds (v)

Seafood, tomato and butterbean chowder; chive creme fraiche

Gnocci; broccoli, almond and Wensleydale sauce (v)

 

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

Breast of chicken coated in hazelnut pesto; risotto of red wine, radicchio, green pea and goat’s cheese

Baked fillet of cod; curried lentil and spinach dahl; gunpowder potatoes

Quinoa and squash chilli cooked with tomatoes, peppers, aubergine and kidney beans; lemon and smoked paprika rice; minted sour cream (v)

Veggie haggis and feta cakes; kohlrabi and pomegranate coleslaw; honey and mustard ketchup

Confit leg of duck; bacon, carrot, Brussels sprout and potato hash; five spice gravy 

Grilled fillet of trout; potato, tuna, tomato and olive salad; boiled egg; rocket; caper oil

 

Christmas pudding; cinnamon brandy butter sauce

Clementine, prosecco and raspberry trifle; vanilla thins

Steamed fig and pistachio pudding; pistachio ice cream

Flourless chocolate cake; salted caramel sauce; cranachan ice cream

Coffee and white chocolate creme brulee

Wedge of Blue Murder cheese (cow’s milk; sweet and spicy flavour); plum and jalapeno jelly; homemade seeded oatcakes

Red wine poached pear; brandy basket; rhubarb and ginger sorbet; mulled cider syrup

 

 

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

 

Christmas Dinner

3 Courses @ £25.90

Warm salad of duck confit, blue cheese, red onion and dried cherries; port and balsamic dressing

Pork, turkey, sage and chestnut terrine; fresh leaves; apple and redcurrant relish

Cream of mushroom, watercress and tarragon soup (v)

Home cured gravadlax; fennel, cucumber and cornichon salad; dill and mustard sauce

Gnocci; broccoli, almond and  Wensleydale cheese sauce (v)

Smoked haddock and red caviar fishcakes; fresh leaves; horseradish creme fraiche (v)

Spicy chick pea bon bons; avocado and beetroot salsa; pumpkin seeds

 

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

Grilled fillet of trout; potato, tuna, tomato and olive salad; rocket; caper oil

Open tart of artichoke, celeriac, halloumi and walnut; kohlrabi and pomegranate coleslaw; honey and mustard ketchup (v)

Braised pork cheek; bacon, carrot, Brussels sprout and potato hash; five spice gravy

Baked sole rolled with a crayfish and chervil mousseline; lemon, courgette and vermouth linguine

Breast of chicken coated in hazelnut pesto; risotto of red wine, raddichio, green pea and goat’s cheese

Quinoa and squash chilli cooked with tomatoes, peppers, aubergine and kidney beans; lemon and smoked paprika rice; minted creme fraiche(v)

 

Coffee and white chocolate creme brulee

Christmas pudding; cinnamon brandy butter sauce

Steamed fig and pistachio pudding; pistachio ice cream

Red wine poached pear; brandy basket; rhubarb and ginger sorbet; mulled cider syrup

Clementine, prosecco and raspberry trifle; vanilla thins

Flourless chocolate cake; salted caramel sauce; cranachan ice cream

Wedge of Blue Murder cheese (cow’s milk; sweet and spicy flavour) plum and jalapeno jelly; homemade seeded oatcakes

 

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 1st 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 1st, 8th, 15th and 22nd 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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