BRODICK BAR & BRASSERIE

A LA CARTE MENU

STARTERS


  • Seared Loch Fyne scallops, chestnut veloute, smoked pancetta & apple
    11.95
  • Rabbit bridie, Puy lentils, red wine jus
    8.50
  • Breast of wild pigeon, bitter chocolate, blackberries, Puy lentil bon bon, pistachio dust & a cherry reduction
    9.50
  • Roasted celeriac velouté soup with truffle oil, homemade fennel bread (Vegetarian)
    5.95
  • Roasted cauliflower florets, glazed figs, trio of apple - marinated, puree & green apple sorbet, fennel dust (Vegan)
    8.25

** Please note that whilst we will do all we can to avoid this, game dishes may contain lead shot and we seek to bring this to the attention of diners. **

MAINS


  • Brodick Bouillabaisse, salmon, monkfish, king prawns & mussels in a rich shellfish bisque with homemade fennel bread & garlic aioli
    27.95
  • Seared fillet of Gigha halibut, creamed leeks, peas & smoked pancetta with mashed potato & a lemon beurre blanc
    27.95
  • Breast of Gressingham duck, potato terrine , toasted carrot puree, rabbit bon bon, duck skin crackling, plum & port sauce
    25.95
  • Saddle of venison, butternut & sesame puree, Pomme Anna, confit butternut, glazed parsnip, blackberry & sauce Grand Veneur
    28.95
  • 6oz Fillet of Ayrshire beef, potato fondant, roasted celeriac & truffle puree, heritage vegetables & red wine jus
    27.95
  • Roasted potato gnocchi with chanterelles, foraged Arran cep veloute, hazel nuts & spiralised potato (Vegetarian)
    19.95
  • Roast butternut & sesame risotto, roasted artichoke, pickled courgette & potato crisp (Vegan)
    18.95

FOR CHILDREN

  • Fish & chips
    6.95
  • Macaroni cheese & chips
    5.95
  • Sausage & mash
    5.95
  • Chicken nuggets & chips
    5.95

SWEETS


  • Elderflower parfait, strawberry soup & grapefruit doughnut
    8.50
  • Dark chocolate, tonka bean & Amaretto ganache, raspberry sorbet & marinated blackberry with essence of orange
    7.95
  • Sticky toffee pudding, caramel sauce & milk ice cream
    7.25
  • Rum spiced pineapple carpaccio, mint, coconut & home made lemon sorbet (Vegan)
    7.25
  • Selection of artisan Scottish & French cheeses from Ian Mellis, artisan crackers, Arran oaties, fruit, chutney & candied walnuts
    13.95

THE ELDERFLOWER PARFAIT

This is dessert that will intrigue and delight.  The combination of tastes and textures is what make it work as an exquisite end to the meal - - unless you are considering the cheese board!

THE CHEESEBOARD

I have to admit there are several reasons I love cheese, not the least as the excuse to finish off the red wine at the end of the meal!  We also offer a magnificent 10 year old tawny Port and the rich Pedro Ximenez Sherry as further accompanying options.

This year we have worked with Ian Mellis Cheese to source some of the finest Scottish craft cheeses alongside classic French examples.
The blue cheese tonight is one of the world’s oldest cheeses from the Auvergne in France
We have also added three distinguished French classics.  The aged Comté (22 months) is quite special and the ewes milk, Ossau Iraty from Gascony is a lovely gentle contrast. The Brie tonight is Scottish - from the shores of the Moray Firth.
A Scottish cheese to look out for is the Blackmount Ash goats cheese from the Errington Farm in South Lanarkshire- quite exceptional!  New cheeses added this week include the Bethmale Chèvre from the Pyrenees and the whisky barrel smoked Auld Reekie from Aberdeenshire.
We serve our cheeses with our homemade chutney, fruit, candied walnuts, a selection of crackers and, of course, the Arran Oaties made next door. Enjoy!
Graeme McKinnon