Restaurant Week Menu< Back to the Main Menu
Restaurant Week at Balmoral Restaurant
4 courses for $44
February 24-27 March 2-5
Monday to Thursday only
Bookings only by calling (331) 901-5224
The whole table must be on the same menu.
Course 1 (Choice of one)
Blantyre Chicken Liver Mousse
Fine selected chicken livers blended with herbs, cream and our whisky. Then sealed with our clarified butter and a sweet orange marmalade on top. This is excellent for taste and flavour far beyond what you imagine, served with crisp toast.
Isle of Mull Chilled Shrimp, Watermelon and Goats Cheese
Two round slices of watermelon with goat’s cheese, then topped with succulent shrimp dripping with heather honey, and crisp frizzle lettuce. Fantastic flavour combination.
Scotland’s Fat Bastard Belly of Pork
For one or two. Succulent pork belly slices marinated for over 24 hours, then served with our sweet black cherry sauce and warmed enough to release the flavours. Served with crisp toast. So tender and full of flavour. Git in ma belly.
Course 2 (Choice of one)
Yer Granny’s Green Pea & Ham Soup
Creamed green peas in a ham bone stock finished with lean, sliced ham.
House Mixed Salad
Everything we have green with the red, yellow and orange peppers, plus radishes, red onions and heirloom tomatoes.
Stilton Blue Cheese Heather Honey Mustard Buttermilk Ranch Creamy Garlic Parsley Spicy Thousand Island.
Course 3 (Choice of one)
Campsie Glen Chicken
Smoked bacon with chicken breast and Stilton blue cheese sauce. At all of the 11 restaurants I have had, every time I put this on the menu, it became the best seller. I can say no more. Served with creamy mashed potato, croquette potato, honey orange glazed carrots and fine green beans.
Ben Nevis Chili and Honey Grilled Salmon
Nice! Heather honey sweet, with a green chili bite. A great way to taste salmon with a twist. The salmon lover’s favorite. You will notice the difference on how the Scottish prepare salmon to bring out its taste. Served with creamy mashed potato, croquette potato, honey orange glazed carrots and fine green beans.
Young Bonnie Prince Charlie’s Beef Wellington
You know Charlie, the rightful King of Scotland. When there was an allegiance with France and Scotland against the English, this was another of his favorite meals while in France. Tender filet steak cooked medium rare, with seasoned sherry-soaked mushrooms encased with puff pastry. After baking, it is finished with a surrounding rich red wine sauce. Our Bonnie Prince loved this. Dine like our Scottish King. Served with creamy mashed potato, croquette potato, honey orange glazed carrots and fine green beans.
Course 4 (Choice of one)
Skye Strawberry Meringue
Meringue shells filled with fresh strawberries, whipped cream, with a Drambuie drizzle and Graham’s ice cream.
Our Bread and Butter Pudding
It is as it says, with plump golden raisins, our house made whisky custard.
Graham’s of Geneva Vanilla Ice Cream
With fresh whipped cream and our house made toffee sauce.