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

HOT SMOKED SALMON ricotta cheese | semi-dried tomato | cereal bread crouton

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

MULL CHEDDAR TART caramelised onion marmalade | hazelnut pesto

MANGO AND CASHEW NUT SALAD Asian dressing (v) (vegan)

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

ROAST RUMP OF LAMB dauphinoise potatoes | charred baby gem | lamb jus

NICK’S OWN RECIPE CHARGRILLED CHEESEBURGER French fries | pickles | Kailyard slaw

ROASTED CHICKEN SUPREME champ potatoes | sautéed fine beans | 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 thick cut chips | confit banana shallot | mushroom | tomato £5.95 supplement

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

SAUCES | Peppercorn | Whisky | Chimichurri | Red Wine Jus

Main Courses

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

LEMON GARLIC MARINATED CHICKEN SUPREME oven roast peppers | aubergines | courgette | rocket pesto

BUDDHA BOWL cauliflower rice | falafel (v) (vegan)

CHARGRILLED PORK CUTLET tender stem broccoli | caramel apple purée | herb gnocchi

PAN SEARED FILLET OF SALMON baby fondant | crushed peas and broad beans | lemon butter sauce

NICK’S CHIANG MAI VEGETABLE CURRY coconut rice (v) (vegan)add chargrilled chicken £3.50

Fancy A Bit On The Side? £3.00 each

Chillied greens | Cumin roasted carrots | Sautéed chard | Truffled skinny fries | Thick cut chips | Creamed mashed potatoes | Rocket & Parmesan salad with aged balsamic

Desserts

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

DULCE DE LECHE ICED PARFAIT espresso foam | aerated white chocolate

GLAZED LEMON TARTmeringue | crème fraîche

STRAWBERRY CHEESECAKE strawberry gel | macerated strawberries | malted milk crumb

SPICED ORANGE & ALMOND CAKE Grand Marnier syrup | crème fraîche

CARROT CAKE candied orange | cream cheese | 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 apply 1 COURSE £19.95 | 2 COURSES £24.95 | 3 COURSES £29.95

(v) Vegetarian | (vegan) VeganFor those with special dietary requirements or allergies who may wish to know about the food ingredients used, please ask a member of staff.

Kids 5 and under eat free from our Children’s Menu. Kids age 6 to 12 dine for £9.95 from our Children’s Menu. Adult dining rates apply for kids 13+. Children’s dining fees apply regardless of room package selected for adults.