The Flemings Restaurant

The Flemings Restaurant

The Flemings restaurant is situated within 400 acres of Lanarkshire woodland. Nestled at the foot of the Campsie Hills, the world heritage site was originally settled on by gladiators in A.D 142. The Flemings is idyllically poised on the central belt of Scotland. Aiming to utilise fantastic local resources wherever possible, we pride ourselves on embracing renowned suppliers such as Campbells Family Butcher and Caledonia s Larder for our produce. Seasonality, locality of suppliers and provenance are absolutely key to our food philosophy. Chef Lowell s inspiration behind the menu came from his classical training in both French and Scottish cuisine. He explores modernity in contemporary dishes through the use of gastronomic techniques throughout the menu. The menu also boasts an extensive array of some of the finest Scottish and French cheeses. Our introduction of the new six course tasting menu allows us to showcase the fantastic produce Scotland has to offer, whether it be the stunning Ceviche of Gigha Halibut or the delicious Shorthorn Beef. Chef Lowell s focus on flavour pairings and the cleansing of the palate is his expression of a well balanced dinning experience. After retaining our AA Rosette status in November 2012 our experienced Flemings team and Kitchen Brigade will strive to maintain our high standards and we truly hope that your meal experience is both memorable and enjoyable. Liam Simpson Stewart Goldie Lowell Cunningham Restaurant Manager Executive Head Chef Sous Chef

To start Roast butternut squash veloute (g) Apple curd, lobster boudin Creamed leek and potato soup (g) Pomme puree, pancetta crisp Peppered goats cheese and poached pear Port wine reduction, honey and truffle dressing 6.95 Ceviche of Gigha halibut (g) Mango, tomato comcast, candied lime 8.95 Chicken liver mousse Caramelised onion puree, honeycomb crumbs, toasted almonds Sautéed Scallops Artichoke veloute, pancetta crisp, seared black pudding 8.95 Japanese Crumbed Brie Avocado puree, toasted walnuts 6.95

To follow Duo of pork Potato fondant, seared black pudding, caramelised apple 16.95 Compression of shorthorn beef (g) Roast root vegetables, creamed mushrooms, curly kale 18.95 Seared fillet of sea bream (g) Carrot puree, sauerkraut, sweet potato mash, mussels 17.95 Potato gnocchi Garlic and thyme cream, sautéed wild mushrooms 12.95 Cannelloni Sun-blushed tomato & basil, ricotta cream 13.95 Corn fed chicken (g) Pea and pancetta risotto, tarragon 1 Pollock loin (g) Ham roulette, pea veloute, egg yolk emulsion 17.95 Side orders (v) Triple-cooked chips (g) Cajun-spiced sweet potato wedges (g) Buttered curly kale (g) Green beans, garlic & almonds (g) Onion rings 2.95

To finish Chocolate Ganache (g) Morello cherry jelly, Cassia Bark mousse, hazelnut ice cream Baileys baked cheesecake White chocolate ice cream Pineapple Pannacotta Coconut, lime curd, Yogurt ice cream Apple Crustade Honey and stem ginger ice cream Toffee soufflé Banana ice cream, cumin caramel To finish Cheeses We have selected three of the best cheeses Scotland and the continent have to offer. A selection of any three cheeses is priced at 7.50, and a 1.50 supplement per cheese is charged thereafter. All cheeses are accompanied by oatcakes, grapes, celery, chutney and quince jelly Scottish Black Crowdie Creamy taste with a Spicy kick Clava Brie Full creamy flavour a great tasting Scottish delicacy Gigha Truckles Mature Scottish cheddars; ask your server the flavour of the night Continental Taleggio Tangy little number Roquefort Pungent and salty blue cheese Port Salut Mild and creamy

Vegetarian Menu To start Roast butternut squash veloute (g) Apple curd, white truffle oil Creamed leek and potato soup (g) Pomme puree, potato crisp Peppered goats cheese and poached pear Port wine reduction, honey and truffle dressing 6.95 Japanese Crumbed Brie Avocado puree, toasted walnuts 6.95 To follow Potato gnocchi Garlic and thyme cream, sautéed wild mushrooms 12.95 Cannelloni Sun-blushed tomato & basil, ricotta cream 13.95 Tomato and basil polenta (g) Roast root vegetables, creamed mushroom, curly kale 12.95 Pea and tarragon risotto (g) Artichoke crisp 11.95 To finish Chocolate ganache (g) Morello cherry gel, hazelnut ice cream Baileys baked cheesecake White chocolate ice cream Apple Crustade Honey and stem ginger ice cream Toffee soufflé Banana ice cream, cumin caramel

Tasting Menu Available from 6.30pm-8.00pm. Please allow 2 hours for the full dining experience Roast butternut squash veloute (g) Apple curd, lobster boudin Ceviche of Gigha halibut Mango, tomato, candied lime Cannelloni Sun-blushed tomato & basil, ricotta cream Compression of shorthorn beef (g) Roast root vegetables, creamed mushrooms, curly kale Passion fruit and blood orange terrine (g) Mint and lavender infused syrup Toffee Soufflé (g) Banana ice cream, cumin caramel 35.00 Wine Pairing Argento Pinot Grigio, 2011 From Argentina this wine offers delicate floral aromas and tropical fruits combine perfectly with the exotic flavours of the halibut for a bright crisp finish. Spy Valley Marlborough Sauvignon Blanc, 2011 This classic Kiwi Sauvignon Blanc has characters of melon and gooseberry which lends itself perfectly to the cannelloni dish. Pinot Noir de l hospitalet, 2010 This French beauty with its notes of ripe cherry and a hint of sweet spice will marry with the meaty Shorthorn, a match made in heaven. d Arenberg The Stump Jump Sticky Chardonnay, 2008 This fruity little number from down under meets the light and airy toffee soufflé that will convert even the non sweet tooth s amongst us. The tasting menu and wine pairing are available together for 55.00

Vegetarian Tasting Menu Available from 6.30pm-8.00pm. Please allow 2 hours for the full dining experience Roast butternut squash veloute (g) Apple curd, white truffle oil Japanese crumbed brie Toasted walnuts, avocado puree Cannelloni Sun-blushed tomato, basil, ricotta and nut crumble Sun blushed tomato and basil baked polenta Roast root vegetables, creamed mushrooms, curly kale Passion fruit and blood orange terrine (g) Mint and lavender infused syrup Toffee Soufflé (g) Banana ice cream, cumin caramel 35.00 Wine Pairing Argento Pinot Grigio, 2011 From Argentina this wine offers delicate floral aromas and tropical fruits combine perfectly with the exotic flavours of the halibut for a bright crisp finish. Pinot Noir de l hospitalet, 2010 This French beauty with its notes of ripe cherry and a hint of sweet spice will marry with the meaty Shorthorn, a match made in heaven. Spy Valley Marlborough Sauvignon Blanc, 2011 This classic Kiwi Sauvignon Blanc has characters of melon and gooseberry which lends itself perfectly to the cannelloni dish. d Arenberg The Stump Jump Sticky Chardonnay, 2008 This fruity little number from down under meets the light and airy toffee soufflé that will convert even the non sweet tooth s amongst us. The tasting menu and wine pairing are available together for 55.00