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Christmas Menu

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Pub Classics

Seasonal Soup of the Day £4.25

Caesar Salad
Homemade dressing, fresh croutons
Traditional £6.50 Chicken £8.25

Beef Burger
Chips, gherkins, sweet onion pickle £11.95

Ribeye Steak 10oz
traditional chips or mashed potato
pepper sauce / smoked garlic butter £22.90

Fish & Chips £11.50

Traditional Fish Pie £9.95

Turkey £12.95

Duck Croquette orange puree £8.95

Sides £3
chips, mashed potatoes, bread
onion rings, buttered spinach
tomato salad, mixed leaf salad
rocket & parmesan salad

Ducks Club Sandwich
roasted chicken, chips £5.85

Traditional Sandwiches
homemade bread, chips

Roast Ham & Cheese £5.10
Serrano Ham & Cheese £6.90

Christmas Special £18.90
Smoked Salmon / Turkey

Christmas Pud

Restaurant Starters

Smoked Salmon
pickled cucumber, caper mayonnaise £6.95

Beetroot Salad (v)
goat’s curd cream, walnut £6.50Jerusalem Artichoke Soup
chestnut puree £6.30

Scallop
cauliflower puree £8.65

RESTAURANT MAINS

Confit of Cod
tomato, olives £10.30

Seasonal Risotto (v)
wild mushrooms, parmesan £11.95

Roast Venison
salsify, carrot & winter Chanterelle £18.75

Pork Fillet £12.50
haricot blanc & roasted sweet potato

Restaurant Desserts £5.95

Christmas Pudding
Bramble Tart
Chocolate Fondant
Pear Tarte Tatin
Crème Caramel

Chef’s Cheese Board £12.00 for
four cheese selection or £3.50 each

To book call 01875 870 682 or email here kilspindie@ducks.co.uk. It is not on our booking engine!

  • Special Offers

    Looking for special offers and short breaks near Edinburgh? Then perhaps Ducks at Kilspindie have something to suit you.

    Ducks in Aberlady in East Lothian is the perfect getaway destination for golfers, walkers, bird watching or just for chilling out and getting away from it all. Less than half an hour from Edinburgh and only ten minutes from the dual carriageway you can find all you’re looking for with a stay at Ducks.

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  • Testimonials

    Sitting in the bistro at Duck’s relishing the new menu. Started with a lovely creamy Jerusalem artichoke soup, toasted artichoke on a spot of chestnut purée served in a light white soup. Followed by perfect venison, red and tender served on salsify purée with wild chanterelle and a light sauce. The potato mash was the creamiest I have had in a while with a hint of nutmeg. We had space for dessert so I went for a creme caramel – excellent. The new chef Paulo has previously worked in a Michelin …Testimonial 1
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