A LA CARTE – MONDAY 24TH AUGUST 2026
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TO BEGIN
Peelham Farm Organic Charcuterie & Great Glen Venison Charcuterie 11-00
Extra Bread 1-00 per person
Nocellara and Kalamata Olives 4-50
Smoked Almonds 4-50
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Grilled Leeks Vinaigrette 16-00
Monkfish Tail, Crispy Pancetta, Isle of Wight Tomatoes, Beurre Rouge 16-00
Gressingham Duck Breast, Macerated Cherry, Phantassie Organic Salad, Toasted Hazelnut 16-00
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Pork Chop, Organic Carrots, Roast Potatoes, Local Greens, Mustard Sauce 35-00
Peterhead Halibut, Crushed Heritage Potatoes, Puffball Mushroom Sauce, Chantarelles 35-00
Roast Rump of Lamb, Organic White Beans, Purple Sprouting Broccoli, Gremolata 35-00
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Pear & Hazelnut Cake, Katy Rodger’s Crème Fraiche, Poached Pear 12-00
Montezuma’s Organic Dark Chocolate Fondant, Malt Ice Cream, Praline 15-00
Selection of Artisan British Cheeses, Our Chutney, Our Oatcakes 16-00
Artisan Roast Coffee – Americano, Flat White, Cappuccino, Latte, Espresso, Double Espresso, Macchiato
Pekoe Breakfast, Highland Rooibos, Peppermint, Earl Grey or Jasmine Loose Leaf Tea3-75
Espresso Martini 14-00 Gaelic Coffee 6-95
CAFE CLASSICS
MAIN COURSE 22-00 TWO COURSES 30-00 THREE COURSES 38-00
Haggis Bon Bon, Whisky Sauce, Rocket, Pickled Onion
or
Salad of Muscat Grapes, Lanark Blue Cheese, Candied Nuts, Bitter Leaves
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Toulouse Sausage, Organic Lentils, Wholegrain Mustard
or
Shallot & Caramelised Onion Tart Tatin, Phantassie Organic Salad
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Organic Lemon Posset, Strawberry & Mint Compote, & Our Shortbread
or
Montezuma’s Organic Dark Chocolate Cremeux, Honeycomb, Scottish Berries
‘EDINBURGH ON A PLATE 2025’ COOKBOOK - FEATURING CAFÉ ST HONORE
Ask a member of staff if you’d like to purchase a first edition copy 26-00
