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Menu – Restaurant Week

 

Restaurant Week Celebration

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At Balmoral, we think Restaurant Week should be a whole month long. So come celebrate with us, Monday-Thursday, from January 23, 2023, to February 23, 2023 (EXCEPT Burns Night, January 25, and Valentine’s Day, February 14 – we have special menus on those days)!

Celebrate Restaurant Week at Balmoral, on January 23, 24, 26, 30, 31, and February 1, 2, 6, 7, 8, 9, 13, 15, 16, 20, 21, 22, and 23!

Our Restaurant Week Four-Course Dinner is $65 per person.
Bookings by Telephone only. Call 331-901-5224 to reserve your table.

Complimentary homemade breads baked fresh every day and our house-made butter.

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Course 1 (choice of one)

  • Blantyre Chicken LIver Mousse

    Our fine selected chicken livers blended with herbs, cream and our whisky. Then sealed with our clarified butter and a sweet orange marmalade on top. This is excellent for taste and flavour far beyond what you imagine, served with crisp toast

  • Highland Potatoes

    Creamy mashed potatoes stuffed with cheese, garlic and herbs. Coated in our house batter, then deep fried until golden brown. Served with our creamy cheese dipping sauce.

  • Scotland’s Fat Bastard Belly of Pork

    Succulent pork belly slices marinated for over 24 hours, then served with our sweet black cherry sauce and warmed enough to release the flavours. So tender and full of flavour. Git in ma belly.

Course 2 (choice of one)

  • Highlander's Cock-A-Leekie Soup (cup)

    For over two hundred years this has been served in Scotland. Leeks, onion, potatoes, herbs and slow-braised chicken with a sweet prune. (Gluten-free.)

  • Yer Granny’s Green Pea & Ham Soup (cup)

    Creamed green peas in a ham bone stock finished with lean, sliced ham. Thick and tasty, amazing.

  • House Mixed Salad

    Everything we have that’s green, with the red and yellow peppers, plus radishes, pickled red onions and heirloom tomatoes. (Gluten-free.)

Course 3 (choice of one)

  • Campsie Glen Chicken

    Smoked bacon with chicken breast and Stilton blue cheese sauce. Now you can taste it with your choice of buttery garlic or creamy mushroom sauce with black truffle oil. At all of the eleven restaurants I have had, every time I put this on the menu, it became the best seller. I can say no more. Served with our Chef’s choice of vegetable and potato.

  • Ben Nevis Chili and Honey Grilled Salmon

    Nice! Heather honey sweet, with a green chili bite. A great way to taste salmon with a twist. The salmon lover's favorite. Served with our Chef’s choice of vegetable and potato.

  • Traditional Shepherd’s Pie

    Slow braised diced lamb chunks, peas and carrots in an herb-infused gravy, topped with mashed potatoes. 50-year-old recipe, it is really tasty. Granny took care in cooking this. Nothing like this in the Fox Valley. Served with our Chef’s choice of vegetable.

Course 4 (choice of one)

  • Ye Auld Sticky Toffee Pudding

    The Scot’s favorite. moist date cake smothered in buttery toffee sauce with house made whisky custard.

  • Perthshire’s Strawberry Meringue

    Balmorals baked meringue with fresh strawberries, double whipped cream, drizzled with sweet Drambuie whisky and grahams ice cream. Delightful.

  • The Royal Flourless Chocolate Cake

    A delicate flourless chocolate cake slowly baked to perfection, topped with an espresso infused ice cream. This is amazing for taste.