The Devil's Kitchen

DAYS OF BUSINESS

Mon - Sun:	12:00 to 17:00

With an emphasis on fresh local ingredients, The Devil’s Kitchen® has created a Mediterranean style menu with a variety of healthy options including a number of vegetarian dishes. Traditional Italian cooking methods are used combined with new and contemporary techniques.

Price Guide	Entrée £3.50 - £4.95
Payment Options	Cash, Visa, Mastercard
Ambience	Contemporary, Relaxed

Menu

Appetisers

Soup of the Day: Served with chunks of ciabatta

3.50

Soup and Salad: Served with a fresh green salad

3.95

Greek Olives: Selection of marinated olives and goat’s feta accompanied with ciabatta bread

3.50

Stirling Mushrooms: Stuffed with roast aubergine and courgette, grilled with camembert

4.95

Salmon Fishcake Stack: Served with Hollandaise sauce and spinach

4.75

Individual Red Pepper and Goat’s Cheese Tart: Served on a bed of rocket

6.95

Chicken Liver Parfait: With caramelised red onion and chargrilled bread

4.95

Devil’s Bruschettas

Traditional Bruschetta: Toasted focaccia topped with Roman tomatoes, Buffalo mozzarella, basil, virgin olive oil and cracked black pepper

3.95

Bruschetta Tonic Style: Toasted focaccia piled with charred vegetables and tomato salsa

4.95

Red Pepper Bruschetta: Toasted focaccia with chargrilled red peppers and Buffalo mozzarella

4.95

Bruschetta Romana: Toasted focaccia topped with sliced parma ham, roasted red peppers and rocket lettuce

4.95

Devil’s Deli

Early Riser: Grilled bacon, sliced tomatoes and eggs (cooked as you please)

6.25

Toronto Chicken: Chargrilled chicken, tomato salsa, cottage cheese, with rocket and endive salad

6.95

Open Vegetable Focaccia: Piled high with roasted Mediterranean vegetables

6.75

Wall Street New Yorker: Honey roast ham, chorizo, dill pickle and shaved parmesan with Dijon dressing

6.95

Grilled Steak Sandwich: Shaved rump steak with fried onions and Dolcelattemelt

7.95

Chef’s Special Open Ciabatta: Chargrilled chicken fillet, brie, avocado, sliced cheese and grilled tiger prawns

8.95

Capresse: Roman tomatoes, Buffalo mozzarella, pine nuts and fresh basil drizzled with a pesto dressing

6.75

Roast Beef Sandwich: Succulent Scottish roast beef with sautéed shallots and a rosemary jus

7.95

Parmigiano: Breaded chicken breast with Gruyere cheese, red onion, tomato, rocket salad and a mustard dressing

8.95

Toasted focaccia bread sanwiches served with fries or salad.

Devil’s Salads

Rocket and Tuna Salad: Pink tuna flakes, goat’s feta and red onion tossed with a rocket and radicchio salad

7.75

North Sea Surprise Salad: Tiger prawns and smoked salmon with a crisp rocket salad

7.95

Italian Salad: Cherry tomatoes, Pearl mozzarella with parmesan, proscuitto and pine nuts, drizzled with the house balsamic vinaigrette

8.95

Chargrilled Chicken Caesar Salad: Traditionally made served with parmesan croutons and homemade dressing

8.95

Fresh Salads.

The Devil’s Kitchen

Grilled Prawn Caesar Salad: Traditionally made caesar topped with chicken and grilled tiger prawns

9.95

Warm Cherry Primavera: Warm penne tossed with pesto, spinach and basil, finished with cherry tomatoes

7.45

Skewered Spicy Sausage: Served on a Mediterranean red pepper salad

8.25

At Tonic.

Devil’s Pasta & Rice Dishes

Spinach Gnocchi: Light potato dumplings served in a sweet basil and tomato sauce

6.95

Spaghetti Alla Augusto: Sautéed bacon and leek is added to tiger prawns and a curried tomato and cream sauce

7.85

Edinburgh’s Carbonara: A typical carbonara but with added Portobello mushrooms

7.25

Penne Arrabiata: Penne in a spicy tomato sugo classic

6.25

The Sicilian: Sautéed olives, basil, aubergine and peppers served in a tomato sauce

7.25

Chicken Cream Supreme: Sautéed chicken, asparagus and mushrooms served in a cream sauce

7.75

Risotto with Cherry Tomatoes: With roast red peppers and spinach

8.50

Pumpkin Gnocchi: Home made pumpkin and sweet potato gnocchi in a creamy blue cheese sauce

6.95

Home Made Ravioli: Large ravioli stuffed with Chef’s choice of filling - please ask your waiter for today’s filling

7.95

Home made pastas and rice dishes served with warm bread on the side.

Devil’s Pies

Luxury Seafood Pie: Mixed seafood in a light cream sauce with a pastry lid

8.65

Shepherd’s Pie: Lean seasoned lamb mince laced with peas and carrots with a mashed potato lid

9.95

Steak and Mushroom Pie: Traditionally made with a pastry lid

8.50

Chicken and Leek Pie: Sautéed chicken and leeks in a white wine sauce, with a pastry lid (at peak times allow 10-15 minutes)

7.25

Home Made Pies

Devil’s Burgers

George Bower Beef Burger: Assured 10 day hung beef from Douglas Younger farm,near Lauder, seasoned and chargrilled, quater pounder/ half pounder

6.75/ 8.95

George Bower Venison Burger: Assured 14 day hung venison from Stobo near Peebles,seasoned and chargrilled, quater pounder/ half pounder

6.75/ 8.95

George Bower Lamb and Mint Burger: Assured 10 day hung Scotch lamb from St Boswells farm,seasoned and chargrilled, quater pounder/ half pounder

7.95/ 9.95

Chicken Burger: Minced chicken breast seasoned and chargrilled

6.95

Additional Toppings: Sliced Swiss Gruyere cheese, crumbled blue cheese, mozzarella, crispy bacon, spicy tomato salsa, sautéed flat mushrooms, sautéed onions, beetroot, creamed dolcelatte dressing

0.60

Home Made Burgers served with fries or side salad.

Signature Dishes

Mushroom Risotto: Risotto with Porcini mushrooms and Scottish flat mushrooms

8.50

Devil’s Prawns: Large tiger prawns sautéed with fresh chillies, garlic, white wine and a tomato sauce served with saffron rice (allow 10 minutes)

9.55

Mixed Seafood Bouillabaisse: Selection of George Armstrong smoked and fresh seafood, sautéed with garlic, capers and a hint of chilli, simmered in a light seafood and tomato broth

9.95

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 6/7/07.

"Top of the hit parade were skewered scallops wrapped in salmon and prosciutto, a combination that was way out of the ordinary..."

Richard Bath, The Scotsman - June 2006

The Devil's Kitchen

DAYS OF BUSINESS

Price Guide

Payment Options

Ambience

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