It has been nine years since I helped create The

Kailyard, and in that time the food we produce

has become tastier and more personal. I’m lucky

to have a great team of chefs, under the watchful

eye of Executive Head Chef, Steven Campbell.

Together we have developed dishes that utilise

the very best of Scottish produce and are cooked

in a way that makes the most of these wonderful

raw materials. Some tried and tested Nick Nairn

classics have been highlighted with the Nick

Nairn signature.

I hope you enjoy your meal with us.

Nibbles While You Wait

For one For two

MIXED OLIVES £2.50 £4.00

SOURDOUGH CROÛTES Parma ham | Parmesan £3.00 £5.00

Starters

SOUP OF THE DAY freshly baked bread (v)

NICK’S ORIGINAL CURE SMOKED SALMON cucumber relish | crème fraîche | keta caviar £2.50 supplement

CONFIT CHICKEN LEG, AGEN PRUNE TERRINE chorizo jam | crispy Parma ham

SALMON FISHCAKE avocado salsa | lemon cream

CLASSIC COCKTAIL OF NORTH ATLANTIC PRAWNS Nick’s smoked salmon | Hass avocado | cocktail sauce £3.00 supplement

SMOKED HADDOCK AND FETA TART caramelised onion marmalade | hazelnut pesto

ASPARAGUS hollandaise sauce | ratte potatoes

Nick Nairn Signature Main Courses A selection of Nick’s favourite dishes, specially chosen for you to enjoy.

PAN SEARED CHICKEN SUPREME Jerusalem artichoke | spinach | pancetta | red wine

NICK’S OWN RECIPE CHARGRILLED CHEESEBURGER hand cut chips | pickles | Kailyard slaw

ROASTED CHICKEN SUPREME crushed potatoes | sautéed greens | haggis bon bons | chicken gravy

NICK’S PAN FRIED SCRABSTER HALIBUT herb mash | wilted spinach | caviar cream sauce £5.00 supplement

250G 28 DAY DRY AGED PRIME SCOTCH SIRLOIN STEAK hand cut chips | confit banana shallot | mushroom | tomato £5.95 supplement

227G 28 DAY DRY AGED PRIME SCOTCH RIBEYE STEAK hand cut chips | confit banana shallot | mushroom | tomato £5.95 supplement

SAUCES | Peppercorn | Whisky | Diane | Red Wine Jus

Main Courses

RISOTTO asparagus | peas | broad beans (v)add chargrilled chicken £3.50

CUTLET OF PORK cassoulet | crispy sage

BUDDHA BOWL cauliflower rice (v)

ROAST FILLET OF COD curried mussel cream | cauliflower pakora | crushed potatoes

IPA BEER MARINATED BEEF DAUBE puréed potato | Savoy cabbage

NICK’S CHIANG MAI VEGETABLE CURRY coconut rice (v)

Fancy A Bit On The Side? £2.50 each

Chillied greens | Cumin roasted carrots | Sautéed kale and pancetta | Truffled skinny fries | Hand cut chips | Creamed mashed potatoes | Rocket & parmesan salad with aged balsamic

Desserts

PAVE OF DARK CHOCOLATE butterscotch | chocolate glass | hazelnut ice cream

APPLE & BRAMBLE CRUMBLE vanilla custard

GLAZED LEMON TART

ORANGE CHEESECAKE dark chocolate glaze | white chocolate crumb | candied orange purée

BRIOCHE BREAD & BUTTER PUDDING

CARROT CAKE candied orange | orange cream | yoghurt sorbet

TRIO OF BRITISH CHEESE ‘IN GOOD NICK’ oatcakes | house chutney | grapes £3.00 supplement

Guests who are staying with us on a Dinner, Bed & Breakfast package are entitled to choose any two courses from the menu (supplements do apply). Upgrade to three courses for only £5 per person.

For those staying on a Bed & Breakfast or Room Only basis and for those who are only joining us for dinner, the following charges apply1 COURSE £19.95 | 2 COURSES £24.95 | 3 COURSES £29.95

For those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask a member of staff.