Sample Lunch Menu
2 courses £10.95
3 courses £12.95

Soup of the Day
Smoked Salmon 'I'imbale filled with a light Fish Mousse enhanced with a Horseradish Cream
Course Duck Terrine set on an Orange Chutney cordoned with a traditional Cumberland Dressing
Ratatouille Tartlet topped with melted Mozzarella served with a Pesto Dressing
Traditional Prawn Cocktail
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Speciality
Succulent Aberdeen Angus Sirloin Steak served with a rich Brandy and Black Peppercorn Sauce
£3.95 supplement
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Breast of Guinea Fowl served with a Smoked Bacon and Mushroom Sauce
Roast Lamb served with a Red Wine and Wild Berry Jus
Pan fried Fillet of Salmon served with a Lemon and Caper Butter
Tagliatelli served with Wild Mushrooms, Chilli and fresh Herbs topped with Parmesan Shavings
The above to be served with a medley of Vegetables
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Dessert of the House
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Fresh Ground Coffee and Mints £1.50

Sample Dinner Menu

2 courses £21.50
3 courses £24.95

Chef's Soup of the day
Breast of Quail set on bed of Mash served with a rich Onion Gravy
Fresh Asparagus Spears served warm with Lemon Hollandaise topped with Parmesan Shavings
Sautee of King Scallops and Spanish Black Pudding served with an Orange Butter Sauce
Highland Game Terrine served with an Onion and Sauternes Chutney
Filo Pastry Pacrcel filled with Haggis set on creamed "Neeps" cordoned with a Whisky Jus
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Succulent medallions of Angus Beef Fillet topped with crumbed Stilton and a rich Red Wine Sauce
Sliced Breast of Duck served with a Rhubarb and fresh Ginger Sauce
T Bone of Veal served with a Lemon and Caper Butter
Pan seared Fillet of Seabass served with a Soya and Spring Onion Glaze
Breast of Pheasant wrapped in Ayrshire Bacon served with a White Onion Cream Sauce
Aubergine Slipper filled with Sundried Tomatoes and Mozzarella cordoned with a light Cheese Sauce
The above are served with a medley of Vegetables
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Dessert of the House
or
Cheeseboard Selection (£2.95 supplement)
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Fresh Ground Coffee and Petit Fours £1.50

St. Valentine's Day Menu (New)
£30 per head


Cream of Asparagus Soup

Mangeout and Ginger soup

Sautee of scallops, Bacon and black pudding tossed in a lemon butter

Vension and fois Gras terrine served with a sauternes and onion chutney

"Haggis neeps and terraine served with a honey and whisky cream

Smoked haddock topped with cheddar rarebit set on a tomato and chive salad

Trio of melon served with fresh berries and a fresh ginger syrup
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Succulent angus beef "Wellington" served with a rich port and thyme jus

Oven roasted rack of border lamb served with a mint and rosemary sauce

Monkfish wrapped with wafers of Parma ham served a tomato and garlic butter
sauce

Breast of chicken stuffed with gruyere served with an apple and smoked bacon sauce

Duo of duck served with a black cherry and cassis reduction

Roast mediterranean vegetable and feta strudel served with a fresh basil and pinenut dressing

The above to be served with a medley of vegetables
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Chocolate and Brandy mousse

Strawberry shortcake

Expresso creme brulee served with a custard cream

Exotic fruit pavlova served with a passion fruit sauce

Cheese board selection

Fresh ground coffee and petit flours

Merchants Restaurant,
17 Merchant Street (off Candlemaker Row),
Edinburgh EH1 2QD

Party bookings welcome
To make a booking call:
0131 225 4009 or send a fax to: 0131 557 9318 or email:
info@merchantsrestaurant.co.uk

Please note: We need confirmation of your booking either by telephone or by fax after the initial enquiry.