Catch 22

DAYS OF BUSINESS

Mon - Fri:	12:00 to 19:00
Sat - Sun:	16:00 to 19:00

Head Chef David Cragle introduces the new a la carte and lunch menus.

Seared pigeon breast makes for an interesting starter served with sweet fennel salad and shallot vinaigrette.

Mains include pan seared salmon, poached Lobster and roast fillet of halibut as well as seasonal catch of the day.

Payment Options	Cash
Ambience	Contemporary

New A La Carte Menu

Starters

Leek and potato soup : served with smoked haddock and chives

3.95

Roasted shallot and Gorgonzola tart : served with a petite green salad accompanied by a balsamic and port wine syrup

5.95

Seared pigeon breast: served with sweet fennel salad and shallot vinaigrette

4.95

Confit duck leg : served with white onion marmalade, stornoway black pudding and a rosemary jus

5.95

Confit Ayrshire pork belly: served with celeriac remolade, poached quails egg and a tarragon dressing

6.95

Grilled langoustines : served with garlic or lemon butter

8.95

Ham hock and pesto terrine : served with a tomato and onion jam, toasted brioche and a petite salad

6.95

Seared scallops: with confit cherry tomato and a petit salad

8.95

Crispy mackerel : served with a potato and confit garlic salad with a roast tomato dressing

5.95

Sharing platter : Chefs selection of hot and cold seasonal fish. for 2/ for 3/ for 4

11.95/ 19.95/ 23.95

Main Course

Pan seared scallops: served with a sweet potato and apple cider puree served with a parsley dressing

17.95

Roast fillet of Halibut : served with buttered spinach, whipped potatoes and a sauce veirge

16.95

Pan seared fillet of sea bass: served with chorizo sausage, red pepper and saffron potatoes

15.95

Catch of the day

Poached ½ Lobster : served with pomme neuf lemon wrap and a watercress salad

22.95

Ayrshire rump of Lamb : served with creamed cabbage, roast celeriac, fondant potato and a thyme jus

14.95

Pan seared salmon: with sautéed Chinese greens and portabella mushrooms and spring onion crushed potatoes

14.95

Aubergine timbale: stuffed with caramelised red onions and goat’s cheese served with a rocket salad

9.95

8oz Aberfoyle Ribeye steak : served with fondant potatoes and creamed spinach

17.95

Roasted chicken breast: Crushed new potatoes, buttered French beans with a herb beure blanc

10.95

Pea and parmesan risotto : served with a rocket salad

9.95

Sharing platter : Chefs selection of hot and cold seasonal fish, for 2/ for 3/ for 4

19.95/ 29.95/ 39.95

Desserts

Selection of traditional Scottish cheeses: served with a Quince jelly, grapes and oatcakes.

6.95

Strawberry and Rhubarb tart : served with honey cream

4.95

Chocolate hazelnut crème brulee: with shortbread cookies

4.95

Classic bread and butter pudding

4.95

Selection of sorbets : served with a raspberry coulis

4.95

Hot caramel ice cream and puff pastry sandwich: with hot caramel and summer berries

4.95

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 1/7/07.

"Recessed cabinets with examples of the restaurant's impressive cellar tempt and tease from above the booths. It has a contemporary but comfortable feel..."

N/A, i-on Edinburgh Magazine - August 2007

Catch 22

DAYS OF BUSINESS

Payment Options

Ambience

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