Lunch-12pm to 3pm
Early evening -6pm to 7pm
Two courses £12.00 Three courses £15.50
February - March 2012
Starters
Soup of the day (v)
Served with home made organic bread.
Haggis neeps and tatties
With whisky cream sauce.
Pickled fillet of mackerel
Heritage potato salad and toasts.
Spiced pear salad with red wine vinaigrette (v)
With a Morangie brie toastie.
Slow roasted pigs cheeks
With caramelised apple.
Mains
6oz Borders boar burger
Served bun-less with triple cooked chips, boar jus & mixed leaves.
Add Artisan Scottish Brie, Cheddar or bacon for £1.00 extra each.
Fish of the day*
With steamed leeks, and a grain mustard sauce.
Aberdeen angus steak sandwich
A tripple decker sandwich served with red onion relish and mixed leaves.
Homemade ravioli (v)
Stuffed with goats cheese and walnuts, with basil pesto.
Traditional cottage pie.
Desserts
Sticky toffee pudding
With vanilla ice cream and butterscotch sauce.
Artisan Scottish cheese board
With arran oatcakes, cutney and apple.
Chocolate terrine
With vanilla cream and spiced pear syrup.
Sides
Home made bread with butter. (v) £1.50
Triple cooked chips with rosemary salt. £2.50 (v)
Steamed seasonal vegetables. £2.50 (v)
Salad of mixed leaves tomato and cucumber. (ve) £2.50
Mashed potatoes. £2.50 (v)
*All the fish we serve is sustainable and on the MSC ‘Fish to eat’ list.
10% service charge is applied to tables of 6 & over, this goes directly to the people who served you.
Please be aware that all dishes may contain nuts. Please inform a member of staff if you have any allergies.Kids portions available.
Iglu 2b jamaica Street,
Edinburgh.0131 476 533 mail@theiglu.com. www.theiglu.com
Lunch-12pm to 3pm
Early evening -6pm to 7pm
Two courses £12.00 Three courses £15.50
Starters
Soup of the day (v)
Served with home made organic bread.
Sauteed wild mushrooms (v)
On toasted homemade sourdough bread.
Steamed mussels
In a cream and garlic sauce.
Salad of roasted pumpkin (ve)
With balsamic dressing and walnuts.
Ham hock terrine
With a cucumber dill salad and
homemade honey and walnut bread.
Mains
6oz Borders boar burger
Served bun-less with triple cooked chips, boar jus & mixed leaves.
**Add Morangie Brie, Kintyre Cheddar or home cured bacon for £1 extra each.
Fish of the day
With steamed seasonal vegetables, and a fish cream sauce.
Chargrilled Aberdeen Angus Borders Ribeye steak.
With triple cooked chips, salad leaves and a garlic and herb butter.(£5 supp)
Slow roasted pigs cheeks
Buttered mashed potato, and a caramelised apple jus.
Homemade ravioli (v)
Stuffed with goats cheese and walnuts, with basil pesto.
Dessert
Dark chocolate mousse
With spiced pineapple sauce.
Rhubarb crumble
With vanilla custard.
Affogato
A scoop of vanilla ice cream floating in a double shot of espresso
topped with foamed milk.
Scottish cheese board
Selection of artisan scottish cheeses with chutney, apple, oatcakes
and home made bread. (£2 supp)
Two courses for £11.50 Three courses £15.50
Lunch - 12pm to 3pm
Early evening - 6pm to 7pm
Sundays 12 to 5pm
Lunch -
Starter
Soup of the day (v)
Served with home made organic bread.
Sauteed wild mushrooms (v)
On toasted homemade sourdough bread.
Steamed mussels
In a cream and garlic sauce.
Salad of roasted pumpkin (ve)
With balsamic dressing and walnuts.
Mains
6oz wild boar burger
Served bun-less with triple cooked chips, boar jus & mixed leaves.
Add Howgate Brie, Kintyre Cheddar or home cured bacon
for £1 extra each.
Fish of the day
With steamed seasonal vegetables, and a lemon butter sauce.
Chargrilled Aberdeen Angus Borders Ribeye steak.
With triple cooked chips, salad leaves and a garlic and herb butter.( £5 supp)
One pot venison casserole
With new potatoes, carrots and parsley.
Herb gnocchi (v)
With a wild mushroom ragout.
Dessert
Dark chocolate mousse
With spiced pineapple sauce.
Bramley apple crumble
With brandy custard.
Affogato
A scoop of vanilla ice cream floating in a double shot of espresso
topped with foamed milk.
Sides
Home made bread with butter. (v) £1.50
Triple cooked chips with rosemary salt. £2.50 (v)
Steamed seasonal vegetables. £2.50 (v)
Salad of mixed leaves tomato and cucumber. (ve) £2.50
Mashed potatoes. £2.50 (v)
October/ November menu.
StarStar
Soup of the day (v)
Served with home made organic bread.
Sauteed wild mushrooms (v)
On toasted homemade sourdough bread.
Steamed mussels
In Thistly Cross cider.
A selection of pickled beetroots (v)
With goats cheese and pine nuts.
Mains
6oz wild boar burger
Served bun-less with triple cooked chips, boar jus & mixed leaves.
Add Howgate Brie, Kintyre Cheddar or home cured bacon
for £1 extra each.
Fish of the day
With steamed seasonal vegetables, and a lemon butter sauce.
Chargrilled Aberdeen Angus Borders Ribeye steak.
With triple cooked chips, salad leaves and a garlic and herb butter.( £5 supp)
Braised venison pie
With wilted spinach and red wine jus.
Spelt risotto (ve)
With a rich tomato sauce and watercress pesto.
Dessert
White chocolate pavé
With honeycomb, candied hazelnuts and blackcurrant granita.
Spiced Bramley apple crumble
With brandy custard.
Affogato
A scoop of vanilla ice cream floating in a double shot of espresso
topped with foamed milk.
Sides
Home made bread with butter. (v) £1.50
Triple cooked chips with rosemary salt. £2.50 (v)
Steamed seasonal vegetables. £2.50 (v)
Salad of mixed leaves tomato and cucumber. (ve) £2.50
Mashed potatoes. £2.50 (v)
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August 2011
Starters
Soup of the day (v)
Served with home made organic bread.
Poached organic salmon
Bound with whisky crème fraiche, capers and sourdough croutes.
Beetroot carpaccio (ve)
Orange, Pickled fennel and toasted pumpkin seeds.
Seared Dingwall black pudding
Poached free range egg and shredded apple salad with wasabi.
Mains
6oz wild boar burger
Served bun-less with triple cooked chips, boar jus & mixed leaves.
* Add Howgate Brie, Kintyre Cheddar, caramelised apple, homemade onion rings, or home cured bacon for £1 extra each.
Fish of the day
With steamed seasonal vegetables, and a lemon and butter sauce.
Chargrilled Aberdeen Angus Borders rump steak.
With triple cooked chips, salad leaves and a garlic and herb butter.( £4 supp)
Pan fried herb and parmesan polenta (v)
Sauteed wild mushrooms and cep cream.
Twice cooked duck leg
Mustard seed mash and braised red cabbage.
Dessert
Strawberry Cheesecake
White chocolate biscuit base.
Chilled blackcurrant parfait
With a cider syrup.
Affogato
Ice cream, Artisan Roast espresso & milk foam.
Sides
Home made bread with butter &truffled white bean paste. (v) £1.50
Triple cooked chips with rosemary salt. £2.50 (v)
Steamed seasonal vegetables. £2.50 (v)
Salad of mixed leaves, tomato, cucumber and throumba olives. (ve) £3
Mashed potatoes. £2.50 (v)
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