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Donalds Menu

Donalds Menu

Mains

Shellfish Linguini, seared scallops, king prawns, chilli & garlic oil, spinach, tomatoes £17.95

Pasta Napolitana , grated Parmesan, warm bread, £8.50
(with chicken £10.95)

Salad of the Day £8.45 (v)

Traditional Haggis, Neeps & Tatties, smoked pancetta £8.30 small £6.10

Steak & Ale Pie, creamed potatoes, seasonal vegetables £11.50

10oz Rib Eye Steak, cooked medium rare, onion rings, chips, Peppercorn or Béarnaise sauce £22.90

Traditional Haddock & Chips, crushed peas, homemade Tartare sauce £11.50 small £6.50

Aberlady Beef Burger, pulled duck, guacamole, chips, poached egg £11.50

Venison Milanese, rocket & Parmesan salad, fried egg, anchovy, capers £13.45

Pub Desserts £6.70

Chocolate Delice £6.70
hazelnut, salted caramel
.

Sticky Toffee Pudding £6.70
vanilla ice cream

Brandy Snap Millefeuille £6.70
fresh raspberries, orange & lime cream, cherry sorbet

Selection of Home-made Ice Creams & Sorbets
£6.70

Chef’s Cheese Board £12.00
A selection of fine British cheese
fruit chutney, home-made oatcakes

Add a glass of Dows LBV Port £3.35

All Desserts are Homemade and prepared to order

Ask to see our wine list for dessert wines
over 90 Malt Whiskies
Brandy, Armagnac and Calvados
and a wide selection of Cuban cigars.

Side Dishes

Chips
Mashed Potato
Onion Rings
Side Salad
Panache of Vegetables
£3.00
Spinach & Parmesan Homemade Bread Two piece £1/Four piece £2

Starters

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Seasonal Soup of the Day £4.25 (v)

Traditional Cullen Skink £6.95

Wild Pigeon Breast, local pigeon, seasonal berries, granola, spinach £7.95

Salmon Gravadlax, orange gel, wholegrain mustard £8.45

Haggis Parcel, fruit compote, balsamic £4.95

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

All our dishes are cooked fresh to order and some might take a wee bit longer to prepare.

Our food is prepared in an environment where nuts and shellfish are present.

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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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