SAMPLE MENU
A service charge of 5% will be applied. 100% of this goes to our employees.
Starters
CHEF’S SOUP OF THE DAY served with warm sourdough bread (V, VE, GF, DF available)
5.50
TOASTED BRUSCHETTA tomato, basil & olive oil (V, VE)
8.75
GARLIC & CHILLI KING PRAWNS rustic sourdough, croutons, shredded chilli & spring onion
9.50
SALT & PEPPER CALAMARI honey & soy dipping sauce (GF available)
9.00
WARM GOATS CHEESE TARTLET seasonal leaves, basil oil dressing
8.50
CHARGRILLED AUBERGINE WITH FETA sunblushed tomatoes, red pesto dressing
8.50
POTTED SMOKED HADDOCK toasted crostini, parmesan crust
8.75
Tontine Classics
ROSS DOUGAL’S HADDOCK battered or breaded, with chips, garden peas, homemade tartare sauce (GF, DF available)
small 11.95 large 19.50
WHOLETAIL SCAMPI with fries, garden peas, homemade tartare sauce
small 11.95 large 19.50
SCOTCH BEEF BURGER stacked with crisp gem lettuce, tomato & Monterey Jack cheese, bacon relish & dill pickle, served with fries & coleslaw (GF available)
16.50
BUTTERMILK CHICKEN FILLET BURGER shredded lettuce, gremolata, garlic mayo, fries & coleslaw (GF available)
16.50
SPINACH FALAFEL BURGER crisp gem lettuce, mint yoghurt and spiced onions, fries & mango chutney (V, VE, GF)
13.95
PORT CUTLET sauteed savoy cabbage, smoked bacon and potato hash, wholegrain mustard & honey sauce (GF)
17.95
KATSU CHICKEN CURRY coconut scented rice, shredded chilli & spring onion
19.50
CHICKPEA TIKKA MASALA curried cauliflower, saffron rice with coriander naan bread (V)
15.00
BLACK CHERRY & KIRSCH SEARED BARBARY DUCK BREAST spiced red cabbage, crushed new potatoes & honey glazed carrots (GF)
28.00
COLEY MARGHERITA wilted kale, oregano, garlic & parmesan croquettes
25.50
CHARGRILLED YELLOW COURGETTE butternut squash and sweet potato risotto (V, VE, GF)
22.00
Sides
TRIPLE COOKED HAND CUT CHIPS
SKINNY FRIES
SALT & CHILLI CHIPS
CRACKED PEPPER & PARMESAN FRIES
ONION RINGS
GARLIC BREAD
DRESSED HOUSE SALAD
HOUSE SEASONAL VEGETABLES
4.95 each
TENDERSTEM BROCCOLI TOSSED IN CHILLI
6.00
Steaks
The Tontine is very proud to use only Shaws of Lauder Extra-Mature Dry Aged Beef.
After dry ageing for a minimum of 35 days, the butcher selects the finest examples of beef cuts to be transferred to a dedicated maturing room, held at a constant temperature of 2 degrees Celsius and a relative humidity of 10%. There, whole cuts are matured on the bone for a further 25 days. Dry ageing for 60 days gives an unprecedented concentration of flavour and tenderness.
All steaks are served with grilled flat mushroom, beef tomato and triple cooked chips
All steaks can be served gluten free and/or dairy free
8OZ RIB-EYE OF BEEF 33.50
8OZ SIRLOIN OF BEEF 37.50
8OZ RUMP STEAK OF BEEF 28.00
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Add 5 BLACK TIGER PRAWNS (GF) 5.75
Add A SIDE OF ONION RINGS 3.00
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Please choose one of the following sauces or butters for your steak.
PEPPERCORN SAUCE
GARLIC BUTTER
BLUE CHEESE SAUCE
DIANNE SAUCE
Desserts
CHOCOLATE BROWNIE vanilla ice cream
8.00
TRADITIONAL STICKY TOFFEE PUDDING toffee sauce, vanilla ice cream
8.00
VEGAN LEMON TART red berry coulis with vegan ice cream (V, VE)
8.50
BAKED VANILLA CHEESECAKE black berry compote & dark chocolate shavings
8.00
TOFFEE WAFFLE CRUNCH butterscotch ice cream, caramel sauce & crisp wafer
8.50
TRIO OF SCOTTISH CHEESE red onion chutney, grapes, celery & biscuits (GF available)
16.00
FOOD ALLERGIES & INTOLERANCES: Menu items may contain or come into contact with Nuts; Mustard; Fish; Sesame Seeds; Cereals containing Gluten; Milk; Lupin; Crustaceans; Celery; Peanuts; Soya; Eggs; Molluscs & Sulphur Dioxide. Please speak to your waiter about the ingredients in your meal, when making your order.
V = Vegetarian | VE = Vegan | GF = Gluten Free | DF = Dairy Free
