Sample Menus
Brasserie Prince
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.
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.
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
- This menu is subject to availability.
- Quinoa & spring vegetable salad (v, vg, ngci)
- ½ Brown crab in the shell
- Ham hock, white bean & cabbage soup (ngci)
- ***
- Salmon, asparagus & hollandaise sauce (ngci)
- Venison, cabbage & blackcurrant jus (ngci)
- ½ Spring chicken, spinach & bois boudran sauce
- ***
- Selection of ice creams & fruit sorbets (v, ngci)
- Opéra (v)
- Norwegian Omelette (v)
- Add a 125ml glass of white, rosé or red wine, selected by our Sommelier - £4.95
- (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.