Blonde Restaurant
Edinburgh

Christmas 2019

Christmas at Blonde 2019

(Scroll to bottom for booking information)

 

Christmas Lunch

3 courses @ £18.50

Warm salad of lamb and beef meatballs, parmesan shavings and black olives; pesto dressing

Cream of parnsip, cauliflower and cumin soup, herb oil (v)

Terrine of rabbit, pistachio and cranberry; red pepper and pear terrine; rocket and endive

Smoked salmon and haddock fishcakes; caviar and lemon creme fraiche; Swiss chard

Potted spiced chick pea and artichoke pate; avocado, lime and jalapeno salsa; toasted brioche (v)

Seafood, tomato and green pea chowder; chive sour cream 

Gnocci of blue cheese, walnut and snow pea; pea shoots; (v)

 

Casserole of venison bourguignon; cooked slowly with red wine, root vegetables, cloves and bacon; horseradish mash; parsnip crisps

Breast of chicken coated in a smoked paprika and cracked pepper rub; saffron, radicchio and white wine risotto; lemon roasted romanesco

Grilled fillet of sea bream; parmesan and chilli polenta; steamed kale; tomato and bean cassoulet

Filo parcels with curried spinach, potato and feta; salad of spelt, chick pea, pomegranate and mint; harissa creme fraiche (v)

Grilled fillet of trout; salad of butternut squash, sun-blushed tomato, green olive and goat’s cheese; boiled egg; tapenade

Confit leg of duck; Brussel’s sprout and pork stuffing crushed potatoes; cubed carrots; spiced apple and brandy gravy

Quinoa, lentil and root vegetable “shepherd’s pie”; olive oil mash; beetroot wafers (v)

 

Christmas pudding; fig and apple ice cream

Hazelnut tiramisu; dark chocolate sauce 

Steamed carrot, beetroot and ginger pudding; spiced orange and Gran Marnier sauce; pouring cream

Flourless chocolate cake; caramel sauce; rum and coconut ice cream

Wedge of Reblochon (cow’s milk; semi-soft, washed rind cheese); red onion and sultana jam; homemade poppy seed oatcakes

Port and red wine poached pear; blueberry syrup; strawberry and rose sorbet

Coffee and white chocolate creme brulee

 

 

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

 

Christmas Dinner

3 Courses @ £27.90

Fennel seed and dill cured gravadlax; salad of spelt, chick pea, pomegranate and mint; harissa creme fraiche 

Cream of parnsip, cauliflower and cumin soup, herb oil (v)

Stornoway black pudding and white pudding croquettes, red onion ketchup; pumpkin seeds; Swiss chard

Terrine of rabbit, pistachio and cranberry; red pepper and pear terrine; rocket and endive

Potted spiced chick pea and artichoke pate; avocado, lime and jalapeno salsa; toasted brioche (v)

Seafood, tomato and green pea chowder; chive sour cream

Gnocci of blue cheese, walnut and snow pea; pea shoots; (v)

 

Casserole of venison bourguignon; cooked slowly with red wine, root vegetables, cloves and bacon; horseradish mash; parsnip crisps

Breast of chicken coated in a smoked paprika and cracked pepper rub; saffron, radicchio and white wine risotto; lemon roasted romanesco

Grilled fillet of hake; grain mustard mash; leek and pancetta cream; green beans

Tagine of celeriac, chestnut, aubergine and tomato; apricot and mint cous cous; toasted flaked almonds; cucumber raita (v)

Grilled fillet of trout; salad of butternut squash, sun-blushed tomato, green olive and goat’s cheese; boiled egg; tapenade

Braised pork cheek; Brussel’s sprout and pork stuffing crushed potatoes; cubed carrots; spiced apple and brandy gravy

Quinoa, lentil and root vegetable “shepherd’s pie”; olive oil mash; beetroot wafers (v)

 

Christmas pudding; fig and apple ice cream

Hazelnut tiramisu; dark chocolate sauce 

Steamed carrot, beetroot and ginger pudding; spiced orange and Gran Marnier sauce; pouring cream

Flourless chocolate cake; caramel sauce; rum and coconut ice cream

Wedge of Reblochon (cow’s milk; semi-soft, washed rind cheese); red onion and sultana jam; homemade poppy seed oatcakes

Port and red wine poached pear; blueberry syrup; strawberry and rose sorbet

“Le Kahlua colonel” – scoop of coffee ice cream; shot of Kahlua liqueur to pour over

 

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 29th of November. 

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 6th, 13th and 20th 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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