A Luxury Hotel

Served from 12 noon - 2pm and 7pm - 9pm Monday to Sunday

first

Sweetcorn veloute with crab cake and roasted scallops   £7.50

Caramelised pork belly with cashew nam jim and grilled tiger prawns   £8.50

Twice baked goats cheese soufflé with caramelised pear and walnut salad   £8.00

Wood Pigeon Caesar Salad   £7.00

second

Roulade of Gressingham duck with spiced red cabbage and a sherry citrus reduction   £19.50

Fillet of Scottish beef bourguignon with pomme puree and a veal reduction   £24.95

Roast monkfish tail with sweet carrot puree and confit duck tortellini   £20.00

Woodland mushroom risotto, shaved parmesan and white truffle oil   £15.50

to follow

Bitter chocolate delice with salted caramel and a hazelnut ice cream   £6.50

Caramelized lemon tart, mascarpone sorbet and pirouette cookies   £6.50

Pear tart tatin with home made cinnamon ice cream   £7.00

Selection of Ian J. Mellis cheeses with home made oatcakes and gingerbread   £7.50
 

to finish
Freshly ground coffee and homemade petit fours   £3.50

For more information and to make a reservation contact our reception team:

T: 0131 557 3500
E: reception@thehoward.com 

The Howard does not use any genetically modified foods, artificial colourings or additives. Some dishes may contain nut extract, please consult a member of staff if you have a nut allergy.