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.