Dinner A La Carte
A la Carte
Our “bouchées” or mouthfuls in French are dishes designed to be sampled and shared amongst our guests, also ideal as starters.
Marinated in ginger, green chillies, sesame seeds, sweet basil, garlic and soy sauce with Asian greens
Boureks a la Constantinoise -v
Cigars of filo pastry, with spiced potatoes and Béchamel sauce
Our secret recipe…One you must try!
Deep fried with beer batter, clapshot tatties, and whisky sauce
West coast Seared King Scallops
Crispy boudin noir and sauce vierge
Aubergine Tower -v
Caramelised red onions and grilled goat’s cheese
Mussels a la Bretonne
Fondue de Camembert -v
Peppered Camembert, fondue in white wine with crispy French bread
Le poisson du jour, the catch of the day!
Please ask for today’s catch and recipe
Traditionally slow cooked with a blend of North African and Mediterranean spices and served in original tagine dishes, come with steamed saffron couscous
M'hammar d'agneau au saffron, confit style a l'Algeroise
Tender pieces of Scottish lamb, slow cooked in butter with spinach and chickpeas
Fish and Seafood Tagine
Served with saffron rice
Sourced from one of Scotland’s best butchers our steaks are hung for a minimum of 28 days
Served with pommes châteaux and salade verte, with your choice of sauce
Fillet Steak “Châteaubriand”
Served with pommes chateaux, shallot puree and wild mushroom fricassee, with your choice of sauce
Sauces: cognac and green peppercorns or red wine reduction
Les bouchées doubles
These are also main courses, which have been running on our menus from the beginning of Maison Bleue, I tried but can’t take them out
Fish and Seafood Gumbo
Our version of the famous Creole dish with chorizo and shrimp rice
Loin of Venison
Fruit of the forest and peppered cranberry and Armagnac glaze, sweet potato mash
Joues de boeuf a la Bordelaise.
Slow cooked beef cheeks, with a red wine glaze and garlic mousseline of mash
South Vietnamese Coconut Chicken -gf-
Aromatic, with sweet basil, lemongrass and lime leaves, fragrant rice and angel noodles
Merguez Sausages and Chicken Kemia.
Spicy North African lamb sausage and marinated chicken skewers with chekchouka salad and couscous.
Canard confit a la Shepherds Pie
Shredded duck leg, slowly cooked in goose fat, topped with creamy mash like a Shepherd's pie.
Posh Mac and Cheese -v-
With wild mushrooms and black truffle shavings.
Les a cotés (side dishes)
Ratatouille of vegetables