It has been eight years since I helped create the Kailyard, and in that time the food we produce has become tastier and more personal. I’m lucky to have a great team of chefs, under the watchful eye of Executive Head Chef, Steven Campbell.

Together we have developed dishes that utilise the very best of Scottish produce and are cooked in a way that makes the most of these wonderful raw materials. Some tried and tested Nick Nairn classics have been highlighted with the Nick Nairn signature.

I hope you enjoy your meal with us.

Freshly baked bread | butter | olive oil | balsamic vinegar £3.00

For one

£5.00

Mixed olives £2.50 £3.00

Sourdough croutes | Parma ham | Parmesan £3.00 £5.00

For twoNIBBLES WHILE YOU WAIT

A selection of Nick’s favourite dishes, specially chosen for you to enjoy

NICK NAIRN SIGNATURE MAIN COURSES

SOUP OF THE DAY | freshly baked bread (v)

SPINACH & MULL CHEDDAR CROQUETTE | Nick’s tomato & chilli jam (v)

NICK’S ORIGINAL CURE SMOKED SALMON | horseradish crème fraîche | salad of apple & watercress £2.50 supplement

AYRSHIRE HAM HOCK TERRINE | soused vegetables

TARTARE OF SALMON & AVOCADO | pickled cucumber | lemon dressing

PEPPERED GOAT’S CHEESE | lentils | roast beetroot | sour cherry dressing (v)

CLASSIC COCKTAIL OF NORTH ATLANTIC PRAWNS | Nick’s smoked salmon | Hass avocado | cocktail sauce £3.00 supplement

STARTERS

RUMP OF LAMB | creamed spinach | gratin dauphinoise

CHICKEN SALTIMBOCCA | rocket | Parmesan | crispy sage | hand-cut chips

NICK’S OWN RECIPE CHARGRILLED CHEESEBURGER | hand-cut chips | pickles | Kailyard slaw

NICK’S PAN-FRIED SCRABSTER HALIBUT | herb mash | wilted spinach | caviar cream sauce £5.00 supplement

250G 28-DAY DRY-AGED PRIME SCOTCH SIRLOIN STEAK | hand-cut chips | confit banana shallot | mushroom | tomato £5.00 supplement

227G 28-DAY DRY-AGED PRIME SCOTCH RIBEYE STEAK | hand-cut chips | confit banana shallot | mushroom | tomato £5.00 supplement

SAUCES | Peppercorn | Whisky | Béarnaise | Red Wine Jus

MAIN COURSES

BUTTERSCOTCH POT | crème Chantilly | puff candy

BOOZY CHOCOLATE POT | Amaretti | cream

ORANGE & ALMOND CAKE | honey ice cream | pistachio (n)

CARAMEL POACHED PEAR | gingerbread crumb | malted ice cream

GIN & TONIC PARFAIT | marinated berries

VANILLA, ORANGE & CHOCOLATE CRUNCH CHEESECAKE | festive-spiced satsuma (n)

TRIO OF BRITISH CHEESES ‘IN GOOD NICK’ | oatcakes | house chutney | grapes £2.50 supplement

Guests who are staying with us on a Dinner, Bed & Breakfast Package are entitled to choose any two courses from the menu (supplements do apply).

Upgrade to three courses for only £5 per person.For those on a Bed & Breakfast or Room Only basis the following charges apply

For those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask a member of staff.

DESSERTS

1 COURSE £19.95 | 2 COURSES £24.95 | 3 COURSES £29.95

Chillied greensCumin-roasted carrots

Sautéed kale & pancettaTruffled skinny fries

Hand-cut chipsCreamed mashed potatoes

Rocket & parmesan salad with aged balsamic

£2.50 each

FANCY A BIT ON THE SIDE?

CHARGRILLED PORTOBELLO MUSHROOM | roasted vegetables | salsa verde (v)

CHICKEN KIEV | crushed potatoes | fine beans

FALAFEL BURGER | Kailyard slaw | pickle | hand-cut chips (v)

ROASTED FILLET OF COD | chorizo | mussels | peas | lettuce

THAI GREEN CURRIED VEGETABLES | steamed jasmine rice (v)

SPICED GRESSINGHAM DUCK BREAST | shredded sprouts | bacon | fondant potato | cranberry gravy

BUTTERNUT SQUASH GNOCCHI | | green beans | pesto dressing (v) (n)