Nixon Hotel

Nixons Hotel makes an ideal base from which to enjoy the amenities of Largs and the surrounding area. Largs is the gateway to the Isle of Cumbrae. Largs is a port of call for pleasure sailing and is within easy reach of other terminals serving the islands of the Firth. Loch Lomond, The Trossachs and Glasgow are all within comfortable reach of Largs.

Payment Options	Cash
Features	Licensed, Outside dining area
Ambience	Contemporary, Relaxed
Food	Vegetarian option

A La Carte menu

Starters

Homemade Soup of the Day

Melon & Strawberry Salad

Mussel & Crab Bake

Deep Fried Camembert: on a Peach Coulis

Braised Duck Leg Confit: with a Spicy Sweet & Sour Sauce

Saute Garlic Mushrooms: with Toasted Stilton

Pan Fried King Prawns (Shell On): in a Chive & Garlic Butter

Cheesy Garlic Bread

All Served with Fresh Bread.

Fish Dishes

Seafood Crepe

Fillet of Haddock in a Lemon & Parsley Crust: Served with a Sweet Pepper & Parsley Pesto.

Saute Roundels of Monkfish on a Warm Salad: Served with a Lime Vinaigrette

Chargrilled Fillet of Salmon: with a Caper & Tomato Butter

Avocado & Prawn Salad

Largs Fish & Chips: in Beer Batter

Vegetarian Dishes

Aubergine & Bean Mousaka

Vegetable & Walnut Croustade

Leek & Stilton Strudel

Courgette & Mushroom Goulash

Meat & Poultry Dishes

Roundels of Chicken: in a Dijon Mustard Sauce

Pork Loin Steak : on an Apple & Calvados Cream

Beef Carbonnade

Chargrilled Breast of Chicken: on a Spicy Tomato Salsa

Rack of Lamb: on a Mint Cream Coulis

Lamb & Walnut Goulash

Pork & Pepper Provencal

Entrecote Steak : with Chasseur Sauce

Sirloin Steak: with Garlic Butter

Fillet Steak: with a Green Peppercorn & Brandy Sauce

All served with a selection of fresh vegetables and potatoes.

Specialities of the House - Starters

Smoked Salmon Fishcake: Local Oak Smoked Salmon mixed with Chive Mash coated in fresh breadcrumbs gently fried till golden brown, served with a Prawn Bisque.

Brie & Pineapple: A piece of ripe Brie topped with Pineapple, wrapped in Filo Pastry baked in the oven and served on a Cucumber Yoghurt.

Specialities of the House - Main Courses

Crispy Breast of Duck Sear Fried until crispy: Cooked in its own juice to your preference. Served with an Orange & Hazelnut Sauce.

Braised Medallions of Venison: Cooked in Burgundy till tender.

Pork Caribbean - Succulent Fillet of Pork: Rolled in cracked black peppercorns, oven baked and served on a bed of Pineapple & Sweet Pepper Confit.

Oatmeal Chicken - Breast of Chicken : Coated in Oatmeal cooked till tender and served on a Honey & Drambuie Coulis.

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 15/7/07.

Nixon Hotel

Payment Options

Features

Ambience

Food

Add a review

Add a review