TODAY’S MENU
LUNCH – MONDAY 4TH AUGUST 2025
‘EDINBURGH ON A PLATE 2025’ COOKBOOK - FEATURING CAFÉ ST HONORE 26-00
Ask a member of staff if you’d like to purchase a first edition copy
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Peelham Farm Organic Charcuterie & Great Glen Venison Charcuterie 10-00
Extra Bread 1-00 per person
Nocellara & Kalamata Olives 4-50
Smoked Almonds 4-50
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Pickled Beetroot, Errington’s Goats Curd, Apple, Smoked Almonds, Radicchio 15-50
Belhaven Cold Smoked Sea Trout, Horseradish Cream, Pickled Cucumbers,
Organic Salad, Croutons 16-00
Roast St Brides Chicken Terrine, Red Onion Jam, Phantassie Organic Salad, Cornichons 15-50
MacSween Haggis Bon Bons, Wholegrain Mustard Mayonnaise, Pickled Red Onion 15-00
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Isle of Wight Tomato & Pearl Barley Risotto, Roast Courgettes, Basil Pesto, Isle of Mull Cheddar 27-00
Confit Grierson’s Organic Chicken Leg, Organic Lentils, Peelham Farm Chorizo, Local Greens 28-00
East Coast Monkfish, Heritage Potatoes, Green Beans, Kalamata Olives,
Sauce Vierge, Surf Clams, Aioli 34-50
Slow-Cooked Lamb Shoulder, Herb Crumb, Buttery Mash, Ratatouille, Salsa Verde 34-50
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Vanilla Crème Brûlée, Scottish Strawberries, Our Shortbread 12-50
Montezuma’s Organic Dark Chocolate Fondant, Caramel Ice Cream, Praline 14-50
Whisky, Honey & Oat Parfait, Berry Coulis, Grasmere Gingerbread, Brambles 12-50
Selection of Artisan British Cheeses, Our Chutney, Our Oatcakes 15-00
Artisan Roast Coffee, Pekoe Breakfast, Highland Rooibos, Peppermint or Jasmine Loose Leaf Tea 3-75
CAFE CLASSICS
TWO COURSES 28-00 THREE COURSES 36-00
Errington’s Lanark Blue Cheese, Poached Pear, Candied Nuts, Endive
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Smoked Haddock, Crushed Heritage Potatoes, Spinach, Capers
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Blackcurrant Ripple Ice Cream, Scottish Berries
