Restaurant Week Menu< Back to the Main Menu
Restaurant Week at Balmoral
3 courses for $40
Extended: Monday, March 1 through Thursday, March 4
Dine in only. For Bookings call (331) 901-5224
The whole table must be on the same menu.
Course 1 Starter (Choice of one)
BLANTYRE CHICKEN LIVER MOUSSE
Share our fine selected chicken livers blended with herbs, cream and our Whisky, then its sealed with our clarified butter and a sweet orange marmalade on top. This is Excellent for taste and flavour far beyond what you thought, served with our crisp toast.
ISLE OF MULL CHILLED SHRIMP, WATERMELON AND GOATS CHEESE
Succulent shrimp dripping with heather honey, served with round slices of watermelon and goat cheese.Fantastic flavor combination.
GLASGOW’S GARLIC MUSHROOMS
Share the white button mushrooms cooked with butter in a cream and garlic sauce with a hint of black truffle oil, served with toasted garlic buttered baguette. Nay kissing tonight fur you got garlic breath.
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 with crisp toast. So tender and full of flavour. Git in ma Belly!
Course 2 Main Courses (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, roasted 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. Served with creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans.
ABERFELDY TRADITIONAL BANGERS AND MASH
This is our own recipe for traditional Scottish bangers made by our Chefs. Oh yeah! Onions, brown gravy, mashed potatoes and bangers, what is not to like here! This truly is our family's comfort food. We may be sold out. It does not get any better than this for comfort food. I am home now.
MUSSELBURGH'S FISH AND CHIPS
Boneless filet of haddock. If you went to a “Scottish chippy”, this is what you would get: real chips and real fish, as it’s cooked in Scotland. Succulent fish in our beer batter with mushy peas and our house made tartar sauce. I eat this weekly, reminds me of home.
QUEEN ELIZABETH’S PORK CHOP
A 16oz Plus Succulent Bone-in Pork Chop Topped With A Sweet brown mustard Sauce And Bacon Apple and Brandy Chutney. Wow This Is An Amazing Flavour For Pork, Juicy And Tender Meat With A Taste Beyond Your Expectations. Served with creamy mashed potato, roasted potato, honey orange glazed carrots and fine green beans.
Course 3 Desserts (Choice of one)
SKYE STRAWBERRY MERINGUE
Balmoral's fruit infused meringue with fresh strawberries and whipped cream, topped with a strawberry Drambuie drizzle and Graham's of Geneva ice cream.
GRAHAM'S OF GENEVA VANILLA ICE CREAM
With fresh whipped cream and our house made toffee sauce.
SCOT’S MILLIONAIRE SHORTBREAD
Crunchy butter shortbread base, golden brown toffee and caramel topped with a soft chocolate topping.