Festive Dining 2002 - The Ubiquitious Chip

Ubiquitous Chip - 12 Ashton Lane G12 8SJ (334 5007).

Christmas Lunch

A Tassie of Something Savoury

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Turkey Broth.
Laphroaig and Dill Marinaded Orkney Organic Salmon, Poached Salmon Hollandaise and Caper Soda Bread.
Venison Haggis, Mashed Potatoes, Potato Fondant and Turnip Ice-cream.
Ayrshire Guinea Fowl Terrine Studded with Peppers and Pistachio Nuts with Raspberry Vinaigrette.
Confit of Duck on a Garlicky Polenta Cake with Madeira Sauce.
Cauliflower and Scotch Bonnet Chilli Crème Caramel with a Cairnsmore Wafer.

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Traditional Glack Farm Free-range Turkey with Trimmings and Caledonian 80/- Sauce.
Troon Landed Lythe with a Beetroot Crust, Baby Potatoes and Green Beans in Tarragon Oil and Beetroot Sauce.
Slow Braised Silverside of Scotch Beef, Rich Treacle Gravy, Roast Garlic Crushed Potatoes and Carrots.
Slow Braised Oxtail, West Coast Squid Stuffed with an Intense Oxtail and Root Vegetable Ragout.
Kintyre Mallard Duck, Sour Cherry Mash and Saffron Fennel.
Crsipy Avocado Bread Pudding, Tomato Compote, Buttered Asparagus and Yellow Pepper Oil.
Aberdeen Angus Fillet Steak au Poivre, Stovies and Wild Mushrooms (plus £9).

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Cloutie Dumpling with Brandy Butter.
The Chip's Famous Caledonian Oatmeal Ice-cream with Fruit Compote.
Peppermint and Dark Chocolate Parfait with a Coffee Brownie.
Pineapple and Balsamic Ice-cream Pie.

* * *

Coffee with Sweetmeats

2 Courses £21.50

3 Courses £26.50

Main Restaurant - Christmas Dinner

A Tassie of Something Savoury

* * *

Turkey Broth.
Venison Haggis, Mashed Potatoes, Potato Fondant and Turnip Ice-cream.
Vegetarian Haggis, Mashed Potatoes, Potato Fondant and Turnip Cream.
Lythe and Scotch Salmon Brandade in Caledonian 80/- Batter with Cauliflower Cream
Spiced Scotch Lamb and Chickpeas, Tattie Scone and Aubergine Compote.
Laphroaig and Dill Marinaded Orkney Organic Salmon, Poached Salmon Hollandaise and Caper Soda Bread.
Roast Garlic Veloute with Wild Mushroom Risotto.

* * *

Traditional Glack Farm Turkey with Trimmings and Caledonian 80/- Sauce.
Perthshire Wood Partridge Roasted in Bacon, Wild Mushroom Sauce, Rich Game Sauce and Pearl Barley.
Aberdeen Angus Steak, Stovies and Wild Mushrooms.
Crispy Pastry Parcel Stuffed with Vegetables, Pear and Lanark Blue Cheese with Watercress Sauce.
Trilogy of Free-range Perthshire Pig with Madeira Sauce.
Aberdeen Angus Fillet Steak au Poivre, Stovies and Wild Mushrooms ( plus £9). Confit of Orkney Organic Salmon, Bok Choi Salad, Paprika Potatoes and Lime Vinaigrette.

* * *

Cloutie Dumpling with Brandy Butter.
Plum Poached in Vanilla and Cinnamon, Toasted Brioche and a Snow Egg Filled with Star Anise Custard.
Bitter Chocolate Tart with Scotch Bonnet Chilli Ice-cream.
Blue Cheese Brulee, Frozen Grapes, Walnut Tuille and Pear Poached in Wine.
The Chip's Famous Caledonian Oatmeal Ice-cream with Fruit Compote.

* * *

Coffee with Sweetmeats

2 Courses £32.50
3 Courses £37.50

Upstairs at the Chip - Christmas Lunch

Turkey Broth
Vegetarian Haggis and Neeps
Loch Fyne Herring, Tapenade Mash and Citrus Sauce
Chicken and Apricot Terrine with Peach Chutney

* * *

Traditional Glack Farm Free-range Turkey with Trimmings and Caledonian 80/- Sauce
Mixed Fish Brochette on Clapshot with Cauliflower Cream
Free-range Perthshire Pork, Braised for 36 Hours with Truffle Oil, Leeks and Basil Mash
Savoy Cabbage Stuffed with Rice, Pinenuts, Raisin and Mint with a Crispy Caper Vinaigrette and Burnt Garlic Sauce

* * *

Bread Pudding with Fruit Fattened in Rutherglen Muscat and Double Cream
Baked Banana, Rum and Raisin Ice-cream and Butterscotch Sauce
White Chocolate Burnt Cream with Pickled Cherries

* * *

£16.95

Upstairs at the Chip -Christmas Dinner

Turkey Broth
Brandied Chicken Liver Parfait with Sherry Jelly and Toasted Brioche
A Warmed Salad of West Coast Squid, Mussels and Chargrilled Potatoes Sweet Potato and Shepherd's Pie with Roasted Pineapple and Mint Essence

* * *

Traditional Glack Farm Free-range Turkey with Trimmings and Caledonian 80/- Sauce
Wild Dumfriesshire Rabbit, Pear and Pistachio Sausage, Tomato and Olive Oil Stovies and Watercress Sauce
Slow Braised Silverside of Scotch Beef, Rich Treacle Gravy, Roast Garlic Crushed Potatoes and Carrots
Orkney Organic Salmon Marinaded in Honey and Ginger, Mashed Potatoes and Spinach Sauce
Caramelised Upside Down Vegetable Tart with Crème Fraiche and Herbs

* * *

Cloutie Dumpling Baked Alaska
Pear Tart Tatin and Butterscotch Ice-cream
White Chocolate Burnt Cream with Pickled Cherries
Lemon Meringue Parfait with a Gingersnap

* * *

£18.95

To book: Telephone: 0141 334 5007.

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