The Argyle House Restaurant 

2 Course Lunch Menu ~ £12.50 per person

Starter
Coriander,ginger and sweet potato soup
Spicy organic chicken tortilla
Norwegian prawn cocktail
Steamed Oban Bay mussels
Woodland mushroom, parmesan and spinach tartlet
Sweet plum tomato and buffalo mozzarella salad

Main Course
Fillet of Shetland salmon with mango and avocado, drizzled with Harrissa rose oil
Lightly grilled breast of chicken with pancetta, smoked cheese and crushed baby potatoes
Peppercorn coated strips of beef served with fragrant rice and sour cream
Chicken, blue cheese, bacon and pear salad with toasted pine nuts and walnut oil
Rigatoni pasta with roast garlic, chestnut mushrooms and asparagus
Chef's special of the day

Desserts
Vanilla poached pear with red cherry ice cream and berry coulis
Rhubard and oatmeal brulee with crisp wafer biscuits
Toffee and custard profiterole with warm fudge sauce
Selection of ice creams
£3.95

Textures of chocolate
£4.50

Scottish and French cheese with grapes, celery and biscuits
£4.95

3 Course Dinner Menu Wednesday  / Thursday Evenings
£15.50 per person


Starter
Spicy organic chicken tortilla
Steamed Oban Bay Mussels
Confit of duck and chicken pate
Sweet plum tomato and buffalo mozzarella salad

Intermediate
Soup of the day

Main course 
Fillet of Shetland salmon with mango and avocado, drizzled with harissa rose oil
Lightly grilled breast of chicken with pancetta, smoked cheese and crushed baby potato
Peppercorn coated rib eye of beef with black pudding and bubble and squeak potato
(supplement £2.50)
Chef's pasta of the day
Chef's dish of the day 

Desserts
Vanilla poached pearwith red cherry ice cream and berry coulis
Rhubard and oatmeal brulee with crisp wafer biscuits
Toffee and custard profiterole with warm fudge sauce
Selection of ice creams
£3.95

Textures of chocolate
£4.50

Scottish and French cheese with grapes, celery and biscuits
£4.95

4 Course Dinner Menu ~ Friday / Saturday Evenings
£30.00 per person

Starter
Chef's soup of the day
Parma ham, figs and orange segments
Norwegian prawns and crayfish tian
Confit of duck and chicken liver pate
Steamed Oban Bay mussels
Woodland mushroom, parmesan and spinach tartlet
Sweet plum tomato and buffalo mozzarella salad

Intermediate
Che'f sorbet interlude

Main Course
Pan seared fillet of Shetland salmon with mangi and avocado, drizzled with harissa rose oilLightly grilled breast of chicken with pancetta, smoked cheese and crushed baby potato
Peppercorn coated rib eye of beef with black pudding and bubble and squeak potato
Surf and turf Prime sirloin steak with tempura prawns, tossed salad and chunky chips (supplement £3.50)
Smoked bacon, roast garlic and chocken carbonara
Chargrilled red onion and aubergine lasagne with toasted garlic foccacia bread
Chef's catch of the day

Dessert
Vanilla poached pearwith red cherry ice cream and berry coulis
Rhubard and oatmeal brulee with crisp wafer biscuits
Toffee and custard profiterole with warm fudge sauce
Selection of ice creams
Textures of chocolate
Scottish and French cheese served with grapes, celery and biscuits

Sunday Carvery Lunch ~ £17.50 per person

Starters
Fresh seasonal melon
North Atlantic prawns served cocktail style
Chicken liver parfait

Main Course
A selection of Chef's roast joints and hot dishes

Dessert
A selection of desserts and cheeses

Freshley brewed coffee with Rangers Mints.

Starters
Cream of tomato soup
Chefs melon boat
Garlic bread
Fruit juice

Main Course
Breast of chicken, mash potatoes and vegetables
Fish fingers with French fries
Penne Pasta with Tomato and herb sauce
Pizza squares

Dessert
Vanilla Ice Cream

Additional Information

To request a menu or to make a booking please call the restaurant on 0141 580 8943.
Menus updated on 11.04.08.
Menus subject to change.