Christmas at Blonde 2018

(Scroll to bottom for booking information)

 

Christmas Lunch

3 courses @ £18.45

Potted beef and bacon; cornichon; apple, cranberry and star anise chutney; toasted brioche

Cream of pumpkin, roast tomato and rosemary soup, smoked paprika creme fraiche (v)

Stornoway black pudding and goat’s cheese beignets, caramelised onion relish; red chard

Home cured salmon; beetroot and cauliflower creme fraiche; homemade potato scones; caperberries

Salad of fig, halloumi, sun blushed tomatoes and red onion; roast garlic and thyme dressing (v)

Smoked haddock, mussel and saffron chowder; dill oil 

Risotto of blue cheese, radiccio and red wine; pea shoots; hazelnuts (v)

 

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

Breast of chicken coated in a fresh herb and pink peppercorn rub; balsamic and porcini cream; tarragon mash; green beans and carrot batons

Grilled fillet of cod; green pea, prawn, parmesan and lemon macaroni; fresh rocket

Aubergine, butternut squash, spinach and chestnut dahl; cumin and onion spelt; cucumber raita (v)

Grilled salmon coated with dukkah seasoning (seeds, nuts and spices); salad of chick pea, sun blushed tomato, feta and sweet potato; mint and lime yoghurt

Braised pork cheek; chorizo, Brussel sprout and roasted swede bubble and squeak; port and grain mustard gravy

Chick pea, tofu and almond fritters; sultana, red pepper and lemon cous cous; fresh tomato and chilli sauce (v)

 

Christmas pudding; nutmeg ice cream

Lemon and lime posset; plum compote

Steamed apple and date pudding; spiced apple and cider sauce; pouring cream

Flourless chocolate cake; salted caramel sauce; orange zest ice cream

Wedge of Auld Reekie (cow’s milk; smokey and sweet cheddar-like cheese); runny honey; beetroot crackers

Marsala poached pear; fresh blueberries; green tea sorbet; sloe gin syrup

Dark chocolate and cardomom creme brulee

 

 

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

 

Christmas Dinner

3 Courses @ £26.90

Potted crab (clawmeat) with dill creme fraiche; yellow pepper and avocado salsa; crostini

Cream of pumpkin, roast tomato and rosemary soup, smoked paprika creme fraiche (v)

Stornoway black pudding and goat’s cheese beignets, caramelised onion relish; red chard

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

Salad of fig, halloumi, sun blushed tomatoes and red onion; roast garlic and thyme dressing (v)

Smoked haddock, mussel and saffron chowder; herb oil 

Risotto of blue cheese, radiccio and red wine; pea shoots; hazelnuts (v)

 

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

Breast of chicken coated in a fresh herb and pink peppercorn rub; balsamic and porcini cream; tarragon mash; green beans and carrot batons

Baked fillet of seabream; green pea, prawn, parmesan and lemon macaroni; fresh rocket

Aubergine, butternut squash, spinach and chestnut dahl; cumin and onion spelt; cucumber raita (v)

Grilled salmon coated with dukkah seasoning (seeds, nuts and spices); salad of chick pea, sun blushed tomato, feta and sweet potato; mint and lime yoghurt

Braised ox cheek; chorizo, Brussel sprout and roasted swede bubble and squeak; port and grain mustard gravy

Gateaux of artichoke, beetroot, field mushroom and Wensleydale; sultana, red pepper and lemon cous cous; fresh tomato and chilli sauce (v)

 

Christmas pudding; nutmeg ice cream

Lemon and lime posset; plum compote

Steamed apple and date pudding; spiced apple and cider sauce; pouring cream

Flourless chocolate cake; salted caramel sauce; orange zest ice cream

Wedge of Auld Reekie (cow’s milk; smokey and sweet cheddar-like cheese); runny honey; beetroot crackers

Marsala poached pear; fresh blueberries; green tea sorbet; sloe gin syrup

“Le calvados colonel” – scoop of apple sorbet; shot of calvados brandy 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 30th of November (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 7th, 14th and 21st 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!