Blue Restaurant in Edinburgh Scotland

Starters

Confit Duck Leg, Savoy Cabbage, Bacon, Juniper Jus

Leek & Potato Soup, Creme Fraiche

Fishcake, Lemon Mayo, Salad Leaves

Warm Salad of Borders Pigeon, Pistachio & Beetroot

Cream of Celeriac Soup, Chestnut & Apple

Smoked Salmon, Capers, Leaves

Terrine of Belhaven Smoked Trout, Horseradish, Salad Leaves

Parsnip & Honey Soup

Mains

Turkey & All the Trimmings

Featherblade of Borders Beef, Mash, Roots, Jus

Fillet of Market Fish, Fennel & Onion Marmalade, Beaurre Blanc

Breast of Maize-Fed Chicken, Parsnips & Honey, Dauphinoise, Thyme Jus

Risotto of Smoked Port Seton Haddock, Creme Fraiche & Chives

Braised Shoulder of Perthshire Lamb, Mash, Bacon, Jus

Organic Salmon Fillet, Creamed Leeks, Champ, Herbs

Vegetarian Mains

Butternut Squash, Goat's Cheese & Red Onion Tart

Red Pepper, Pecorino & Marjoram Frittata

Wild Mushroom & Tarragon Risotto

Desserts

Christmas Pudding, Brandy Sauce

Dark Valrhona Chocolate Tart, Creme Fraiche

Vanilla Cheesecake

English Custard Tart, Apricot Compote

Bread & Butter Pudding, Anglaise

Local Apple Brulee, Honeycomb

Lemon Polenta Cake, Creme Fraiche

Cheese, Chutney & Oatcakes

Coffee/Tea

Terms & Conditions

for parties of 6 or more, a discretionary service charge of 10% will be charged to the final bill

for parties of 2-15 you will dine off the December a la carte menu - not available until end November

for parties of 15-30 we will do a 3x3x3 menu - emailed on request

for parties of 30 and over we will require you to make your individual choices off a 3-choice menu and supply a list of individual choices and table plan a mininum of 1 week in advance

we will require a £20pp non refundable deposit to confirm your booking. please contact jennie on 0131 228 8882 or email jennie@bluescotland.co.uk for more info. please specify if your enquiry is for blue or Atrium.

thank you