Sample Menus
Brasserie Prince
LUNCH & DINNER MENU
Starters
- Fish soup with monkfish, red mullet, rouille & croutons £13/ £19.50
- Normandy onion soup £9
- Chicken wings with bois boudran sauce £10.50
- Pearl barley risotto with pumpkin, wild mushrooms & walnuts (v) £12/ £18.50
- Six Burgundy snails with garlic & parsley butter £6.50
- Daily catch of oysters, 4, 6 or 12 (ngci) £8.50/ £12.50/ £23
- Origin: Cumbrae, Gigha, Lindisfarne, Menai
- Steamed Shetland mussels with lardoons & cider sauce (ngci) £10
- Balmoral smoked salmon with raw onion rings, capers, lemon & rye soda bread £13.50
- Breaded frogs’ legs with garlic & parsley £10
- Grandpa Benoît Roux’s country pâté with sourdough bread £11.50
- Steak tartare with parmesan shavings £15/ £21
Salads
- Quinoa, goji berry & pickled shimeji mushroom salad with orange & pomegranate dressing (vg, ngci) £8.75/ £13
- Beetroot & goat’s cheese salad with red pepper vinaigrette (v, ngci) £10.50/ £15.50
- Ilias’ Greek salad with feta & fried pita (v) £10.50/ £15.50
- Chargrilled octopus with warm crushed potatoes & spicy pili pili herb vinaigrette £13.50/ £19.50
- Lyonnaise salad with poached egg, artichoke & lardoons £11.50/ £16
Platters
- Balmoral smoked salmon & halibut with capers, lemon & rye soda bread £25
- Isle of Skye langoustines with cocktail sauce £22
- Charcuterie & country pâté with pickled vegetables £17.50
- Selection of 5 artisan cheeses with chutney & biscuits £14
Main Courses
- Za’atar panisse chips, aubergine caviar, rainbow chard & leaves dressed with wholegrain mustard vinaigrette (vg, ngci) £16.50
- Grilled lemon sole served on the bone with seasonal mixed vegetables, sauce vierge (ngci) £26
- Fillet of sautéed trout in a nut-brown butter with spinach, capers, lemon & almonds £17.50
- Armoricaine monkfish with Camargue wild rice (ngci) £21
- Veal kidney flambé with cognac, button mushrooms & potato grenailles £18
- Sautéed chicken chasseur with tagliatelle pasta, tomato & white wine sauce £19.50
- Roasted duck breast with potato purée & orange sauce (ngci) £21
- Pan seared loin of venison with kale, chestnut purée, sherry & juniper jus £26.50
- Prince haggis with ‘neeps & tatties’ boulangère gratin & whisky sauce £21.50
- Red wine braised oxtail daube with dauphinoise potato £21
- Beef steak maître d’hôtel with onion rings & French fries
- Sirloin £26.50
- Ribeye £28
- Choice of sauce with your steak:
- Béarnaise sauce, bordelaise sauce, green peppercorn sauce
Side Plates
- Gem lettuce salad with buttermilk ranch dressing (v, ngci) £4.50
- Seasonal mixed vegetables (v, ngci) £4.50
- New potatoes (v, ngci) £4.50
- Potato purée (v, ngci) £4.50
- French fries (vg, ngci) £4.50
Cheeses & Desserts
- Selection of artisan cheeses with chutney & biscuits (plate of 3 or 5 cheeses) £10.50/ £14
- Chef's dessert of the day £8
- Vanilla mille-feuille with chocolate sauce (v) £8.50
- Rum baba bouchon with Chantilly cream (v) £8.50
- Chestnut Mont-Blanc with blackcurrant coulis (v, ngci) £8.75
- Iced raspberry parfait with melba sauce (v, ngci) £9
- Chocolate & coffee Opera cake (v) £8.50
- Ice cream or fruit sorbet £6
- Two scoops of :
- Vanilla, chocolate (v) raspberry, mango (ngci)
- Coffee or tea & speculoos biscuit (v) £5
- (v - vegetarian, vg - vegan, ngci - no gluten containing ingredients)
- If you require information regarding food allergens in our dishes please ask our restaurant manager, who will be delighted to assist.
- A menu with full details of identified food allergen labelling is available to view on request.
- Please note that all prices are inclusive of VAT. An optional service charge of 10% will be added to your final bill.
Le Petit Prince (Children's Menu)
STARTERS £4.50
- Melon ball salad (v, vg, ngci)
- or
- Tomato soup & crispy croutons (v)
MAIN COURSES £8
- Pan-fried salmon (ngci)
- or
- Breaded chicken goujons
- or
- Beef steak (ngci)
- (With a choice of either French fries, mashed potatoes, or peas & sweetcorn)
- or
- Tagliatelle pasta & tomato sauce (v)
PUDDINGS £4
- Selection of ice creams or sorbets (v, ngci)
- or
- Fresh fruit salad (v, vg, ngci)
- or
- Tart of the day
- (v – vegetarian, vg - vegan, ngci - no gluten containing ingredients)
- If you require information regarding food allergens in our dishes please ask our restaurant manager, who will be delighted to assist.
- A menu with full details of identified food allergen labelling is available to view on request.
- Please note that the price is inclusive of VAT.
Breakfast Menu
From the Buffet
- Freshly baked viennoiseries, brioche & breads (v)
- Muesli, cereals & granola (v)
- Seasonal fresh fruit salad & berries (v, vg, ngci)
- Variety of fruit compotes (v, vg, ngci)
- Assortment of charcuterie (ngci)
- Selection of yoghurts from Knockraich Farm (v, ngci)
- Trio of artisan cheeses
- Mossy’s Original bio-live sweet yoghurt (v, ngci)
- Balmoral smoked salmon with fromage blanc & capers (ngci)
Cooked Breakfast Menu
- Warm waffle stick with maple syrup (v)
- Scottish oatmeal porridge (v)
- Chicken congee Asian style with green vegetables & pickled mushrooms (ngci)
- Bagel with cream cheese & chives (v)
- Scotch pancakes with berries (v)
- THE PRINCE FULL SCOTTISH BREAKFAST
- Bacon, sausage, grilled tomato, mushrooms, baked beans, black pudding, mini haggis served with hash brown, tattie scone & your choice of eggs
- THE VEGETARIAN FULL BREAKFAST
- Sage sausage, halloumi, grilled tomato, mushrooms, baked beans served with hash brown, tattie scone & your choice of eggs (v)
Eggs
- Eggs Florentine, with spinach (v)
- Eggs Royale, with smoked salmon
- Eggs Benedict, with ham
- (All served with poached eggs on a toasted English muffin & hollandaise sauce)
- Soft boiled duck egg with soldiers (v)
- Two eggs cooked as you wish
- (Scrambled, poached or fried) (v, ngci)
- Omelette with your choice of garnish
- (Fresh aromatic herbs, tomato, mushrooms, streaky bacon, cheese) (ngci)
- Vegetarian Kedgeree
- (Curried rice with hard boiled eggs, seasonal green vegetables & sultanas) (v, ngci)
- Poached eggs & avocado on sourdough toast (v)
Smoked Selection
- Belhaven smoked kipper with brown butter & lemon (ngci)
- Smoked halibut with wholegrain mustard dressing (ngci)
- £29 per person
- (v - vegetarian, vg - vegan, ngci - no gluten containing ingredients)
- If you require information regarding food allergens in our dishes
- please ask our restaurant manager, who will be delighted to assist.
- A menu with full details of identified food allergen labelling is available to view on request.
Sample Express Menu
Sample Express Menu
- The following is a sample of our Express Menu.
- 12.00pm – 2.30pm, 5.30pm – 6.30pm
- Monday – Friday
- 2 courses £19.50, 3 courses £25
- Add a 125ml glass of white, rosé or red wine, selected by our Sommelier - £4.95
Starters
- Quinoa & spring vegetable salad (v, vg, ngci)
- ½ Brown crab in the shell
- Ham hock, white bean & cabbage soup (ngci)
Main Courses
- Salmon, asparagus & hollandaise sauce (ngci)
- Venison, cabbage & blackcurrant jus (ngci)
- ½ Spring chicken, spinach & bois boudran sauce
Desserts
- Selection of ice creams & fruit sorbets (v, ngci)
- Opéra (v)
- Norwegian Omelette (v)
- This menu is subject to availability.
- (v - vegetarian, vg - vegan, ngci - no gluten containing ingredients)
- If you require information regarding food allergens in our dishes please ask our restaurant manager, who will be delighted to assist.
- A menu with full details of identified food allergen labelling is available to view on request.
- Please note that all prices are inclusive of VAT. An optional service charge of 10% will be added to your final bill.
Sunday Roast
Sunday Roast at Brasserie Prince
- Bring the family together at Brasserie Prince and indulge in our perfectly prepared Sunday Roast.
- Start with Brasserie Prince favourites including Grandpa Benoît Roux’s country pâté or Normandy onion soup and follow with roast beef, roast chicken or roast lamb served with all the trimmings. Finish with classic French cheese or a selection of desserts including our signature apple Tart Tatin.
- 2 courses £19.50
- 3 courses £24.95
- Children’s roast dinners are also available - 3 Courses £18
Starters
- Quinoa, goji berry & pickled shimeji mushroom salad with orange & pomegranate dressing (ngci, vg)
- Balmoral smoked salmon with raw onion rings, capers, lemon & rye soda bread
- Grandpa Benoît Roux’s country pâté with sourdough bread
- Chicken wings with bois boudran sauce
- Normandy onion soup
Main Courses
- Pearl barley risotto with pumpkin, wild mushrooms & walnuts (v)
- Fillet of sautéed trout in a nut-brown butter with spinach, capers, lemon & almonds
- Roast striploin of beef with Yorkshire pudding, roast potatoes, seasonal vegetables & gravy
- Roasted half spring chicken with herb potato purée, seasonal vegetables & gravy (ngci)
- Roast leg of lamb, roast potatoes, seasonal vegetables & gravy
Cheeses & Desserts
- Chef’s dessert of the day
- Selection of ice cream & fruit sorbets (ngci, vg)
- Vanilla mille-feuille with chocolate sauce (v)
- Apple Tarte Tatin (v)
- Duet of artisan cheeses with chutney & biscuits
- (v - vegetarian, vg - vegan, ngci - no gluten containing ingredients)
- If you require information regarding food allergens in our dishes, please ask a member of our team, who will be delighted to assist.
- A menu with full details of identified food allergen labelling is available to view on request.
- Please note that all prices are inclusive of VAT. An optional service charge of 10% will be added to your final bill.
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