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Iglu Bar & Bistro 0131 476 5333 |
wild, organic & local produce |
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Iglu Bar & Bistro Christmas 2009 In the past several years Iglu has aimed to provide a slightly different atmosphere in which to celebrate the Christmas season. Laid back, relaxed & informal the downstairs bar is perfect for a before or after dinner drink. The dining room is perfect for parties of up to 30 guests. We have purposefully avoided the usual turkey & trimmings format & looked to the variety of ingredients available to us for inspiration. £20 Set Christmas Menu Starters Soup of the day (v) Served with home made organic bread. Home smoked venison kidney & Laphroaig pate Served with home made organic bread & juniper & pear chutney. Smoked halibut with scallion blinis Served with a wasabi dressing. Mains Braised puy lentil, aubergine & roasted pepper moussaka (v) Served with carrot chips & coriander yoghurt. Sesame seed roasted Loch Duart salmon fillet Served with dill marinated courgette & a sun blushed tomato relish. Scottish borders lamb & mutton casserole With honey & thyme roast carrots & topped with a blue cheese scone. Desserts Baked fig, prune & almond strudel Served with brandy custard. Three chocolate & walnut yule-tide log Served with dark cherry coulis. Baked goat’s cheesecake Served with five spiced rhubarb compote. £25 Set Christmas Menu Starters Vegetarian haggis, neeps & tatties (v) Served with a mulled wine syrup. Home smoked venison kidney & Laphroaig pate Served with home made organic bread & juniper & pear chutney. Seared Shetland Scallop with a lemongrass crust Served with plum sauce & samphire tempura. Mains Pumpkin & sage crumble topped with oats & pinenuts (vegan) Served with green bean, roast garlic & vine tomato salad Sesame seed roasted Loch Duart salmon fillet Served with dill marinated courgette & a sun blushed tomato relish. Confit free-range goose leg with cherry & cointreau jam Served with pan fried kale & game chips. Desserts Baked fig, prune & almond strudel Served with brandy custard. Three chocolate & walnut yule-tide log Served with dark cherry coulis. Baked goat’s cheesecake Served with five spiced rhubarb compote. |
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Organic, wild & local produce. |
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