the Anderson Sample Menu

Sunday 11 January 2009

Chef: Anne Anderson

Sous Chefs: Jonah Johnston, Lisa Stewart

Hand-made food takes time. In a hurry? Tell us before you order!

Prices include 15% VAT, but not service. 100% of tips go to staff.

v =vegetarian selection No GM ingredients knowingly used

We do not recommend well-done duck or venison & will not be responsible

for toughness if ordered so.

STARTERS

Manhattan Seafood Chowder 5.5

Some Americans swear by this tomato-based version, brimming with razor clams,

queenie scallops, Shetland mussels and tatties

v Parsnip, Apple & Smoked Cheddar Soup 4

A soothing, creamy purée of fresh-roasted Scottish parsnips, apples & cheddar

from Ullapool Smokehouse

Mediterranean Bread & Butter Pudding 5.5

A symphony of texture: a melt of French brioche bread, Spanish Serrano ham, melted

Spanish Manchego cheese and tomato chutney

Peat-Smoked Haddock Fritters 5.5

Fritters of fresh fillet of Scottish haddock smoked over a peat fire, gently fried and served

with Hollandaise sauce

Caribbean Coconut Scampi 6.5

Tiger shrimp coated in coconut and fried golden brown, served with our sweet chili and

banana dipping sauce

Tokyo Fried Squid 6

Fresh squid, lightly-floured and quick-fried Tokyo style, served with Anne’s wasabi mayonnaise

v Lebanese Falafel Salad 5.5

Classic street treat of Lebanon – fried bean balls served on a green salad with tomato,

feta cheese and tahini sauce

MAINS

Black Forest Chicken 11

Breast of corn-fed chicken stuffed with gingerbread, wrapped in Parma ham and

served with Anne’s pear sauce

Scottish Baby Beef Stew 13

Fresh Scottish baby beef, cooked in Timmermans Lambicus beer for a long time with

porcini mushrooms and sundried tomatoes, over mash

Stornoway Guinea Fowl 11

Guinea hen stuffed with Sandy Jack‘s Fortrose white pudding and served with Anne‘s

creamy leek and Somerset cider sauce

French Cassoulet 11

Comfort food French-style – a thick stew of French Toulouse sausage, local Fearn goose,

Barbary duck & white haricot beans, baked au gratin

10oz Rib Eye Steak 15

This Kansas City-style steak is well-marbled and packed with flavor. Served with

Pedro Ximenez sherry sauce and red onion marmalade

Tournedos of Scotch Beef Filet 13

Tips of Aberdeen Scotch Beef fillet escorted to the plate by mushrooms and Anne’s

decadent blue cheese sauce

Baked Lemon Sole & Crab 13

Fresh fillets of lemon sole gently baked with backfin crabmeat in Anne’s luxurious

star anise and saffron sauce

Venison Filet in Mushroom Sauce 17.5

Roe venison filet medallions sautéed in Anne’s sauce of Belgian cassis beer,

served w/roasted parsnips & Stornoway black pudding

Roast Duck du Chateau 11

Breast of Barbary duck gently roasted and served with Anne‘s rich raspberry and cassis sauce

Cockburn’s Lamb Loin Steak 16

Lamb loin steak from Cockburn’s of Dingwall, simply flame-grilled and served with

black olive butter and salsa verde

Everyday Menu

v Brussels Salad 4.5

The classic starter of Brussels’ finest bistros is fresh field greens mixed with blue cheese,

toasted walnuts and crisp croutons, then dressed with our own mustard vinaigrette

v Warm Goat Cheese Salad w/Roasted Beet Root 5.5

A colorful combination of sautéed soft goat’s cheese and roasted fresh beet root served on

a bed of fresh field greens, then dressed with our own mustard vinaigrette

v Grilled Flatbread 4.5

Tomatoes, fresh mozzarella cheese and pesto sauce on flatbread hot from the flame grill

Finally-Famous 10oz Trimmed Scotch Sirloin Steak 15.95

Trimmed of all fat before weighing, our signature Scotch sirloin steak fresh from Aberdeen

is a meat-lover’s dream. Cooked to medium doneness unless you tell us otherwise.

Served with fries, onion rings and a green salad

Beef, Chicken or v Veggie Burgers w/Chips 6.5

Our beef burgers are 6oz American-style burgers made with ground Scotch sirloin steak,

with no fillers, and are flame-grilled to order to medium doneness unless you tell us otherwise.

Our chicken burgers are boneless breast fillets. Our veggie burgers are suitable for vegan diets,

yet curiously meat-like. Toppings below may be added to any of these burgers at no extra charge.

New York -- Mozzarella & Pizza Sauce

Chicago -- Cheddar & Bacon

Boston – Mushrooms & Fried Onions

Texas -- Cole Slaw & BBQ Sauce

Black Isle Burger w/Chips 7.5

Our unparalleled beef burger topped w/bacon & a thick slice of Moir’s Rosemarkie haggis.

Heaven on earth! With any of the toppings above, add £1.

Scottish Cheese Board 7

A rotating selection of fine Scottish cheeses, from the familiar to the rare. Savor them as a starter or after

your meal with a glass of port or a Belgian fruit beer. Served with an assortment of crackers and fruit chutney.

SWEETS 4.5

All baking is done by us in our kitchen.

Sweets may be served with ice cream, add 50p

Bread & Butter Panatone and Toffee Apple Pudding

with custard

Chocolate & Old Pulteney Mousse

with crushed amaretti & whipped cream

Tira Misu

Belgian Chocolate Triple Layer Cake

White Chocolate Crème Brulée

with Anne’s chocolate chip cookie

Swiss Vanilla Ice Cream

with or without butterscotch sauce

Pear & Fig Crumble

with custard

HARD-TO-RESIST

FAIRTRADE COFFEE

Who else but The Anderson would roast

our own certified Fairtrade beans, grind them to

order and serve the whole thing with warm milk?

For One: £1.75 For Two: £3.50