Michael Caines, ABode Glasgow

DAYS OF BUSINESS

Tue - Thu:	12:00 to 14:30 19:00 to 22:00
Fri - Sat:	12:00 to 14:30 18:30 to 22:00

At Michael Caines at ABode Glasgow, historic listed features and stunning modern design characterise the striking dining room where we offer equally stunning, modern, Michael Caines cuisine served with friendly, relaxed and efficient style.

A great restaurant is more than just cuisine and Michael Caines at ABode Glasgow has a first class team to look after you, under the leadership of Restaurant Manager Elinor Donnelly. Says Elinor, "We aim to serve you with relaxed Glaswegian style. Come here, make yourself at home and enjoy our wonderful cuisine and wines."

Price Guide	Entrée £8.50 - £12.95, Main £18.50 - £24, Dessert £7
Payment Options	Cash, Amex, Visa, Mastercard, Diners
Features	Licensed
Ambience	Child-friendly, Contemporary, Relaxed

Awards

2007 - Gold Award EatScotland - ABode Glasgow

2007 - Gourmet Plate Award - Hotel Review Scotland

2007 - Oustanding Cuisine - Medaille D'Or

2007 - Tatler Restaurant Guide - "Restaurant to Dine For"

2006 - Gourmet Plate Award - Hotel Review Scotland

2007 - Hotel Restaurant Manager of the Year Award - Hotel Review Scotland

2007 - EatScotland Gold Award - VisitScotland

A La Carte Menu

Lunch Menu

drink (pdf)

Starters

Velouté of Jerusalem Artichoke and Truffle

8.50

Pan Fried Foie Gras: with black pudding and sherry vinegar caramel

12.95

Seared Kyle of Lochalsh Scallops : with cauliflower purée and a light curry oil

12.95

Carpaccio of Line Caught Tuna: with marinated mooli, lime and soy dressing

10.95

Terrine of Rabbit: sweetbreads and foie gras with sauce gribiche

12.95

Main Courses

Roast Canon of Lamb : with aubergine, white beans and a tomato and tarragon sauce

21.00

Fillet of Salmon: with a fricassée of peas, féves and a morel mushroom velouté

19.00

Roast Partridge: with quince purée, braised chicory and gewurztraminer wine sauce

18.50

Tronchonette of Halibut : with roast salsify, cepes, parsley root and a sherry cream sauce

21.00

Roast Fillet of Scotch Beef: with pomme purée, bone marrow and bordelaise sauce

24.00

Vegetarian menu available on request.

Cheeses

Smoked Cairnsmore: matured for 10 months, a sheep's milk cheese from newton stewart

Epoisses: washed in marc de bourgogne, this cheese has a soft orange rind and a complex flesh that is salty, milky and metallic in flavour

Pont l'Eveque: classic unpasteurised normandy cow's milk

Strathdon Blue : creamy, blue cheese from tain, ross-shire

Criffel: smooth textures and a tangy, floral taste distinguish this organic cheese from dumfries

Monte Enebro: from avila in Spain, a semi soft goat's cheese, creamy, lemony and slightly tart

Vignotte : an indulgent, triple cream cheese from the ardennes

Iona Cromak: unpasteurised sheep's milk cheese from tobermory, washed in Iona whisky

Campbeltown Loch: semi hard guernsey cow's milk cheese with whisky washed rind from the loch tarbert shores

Clava: soft brie style cheese from connage highland dairy, ardersier

Carola: organic milk from ayrshire cows on wester laurencetown farm, moray

£12.00 for five of your choice

Desserts

Chocolate Palet: with ganache, chocolate sorbet and an almond caramel

Pear Dessert: with pear mousse, pear sorbet, hazelnut biscuit and caramelised hazelnuts

Chocolate Praliné: with milk chocolate mousse and coffee ice cream

Baba : with syrup topped with drambuie ice cream and chantilly

Tartlet of Plum : with vanilla tapioka, poached plums and plum sorbet

Desserts

7.00

Coffee and Petit Fours

3.75

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 24/2/08.

User rating

(6 reviews)

Overall		7.5
Food		8
Ambience		8
Service		7
Value		7

"The food here is undoubtedly outstanding, and Michael Caines is an important addition to Glasgow's culinary map..."

Emma Cowing, The Scotsman - June 2006

"Go the whole hog and have petit fours for the warm madeleines, the bitter gateau Opéra, and the zingy passionfruit jellies. Oh, and have a cappuccino just for the fun of messing up the MC monogram on the mousse..."

Joanna Blythman, S 1 Play - January 2006

Michael Caines, ABode Glasgow

DAYS OF BUSINESS

Price Guide

Payment Options

Features

Ambience

Awards

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User rating

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