Mill One Restaurant Menu - New Lanark Mill Hotel

<strong>Mill</strong> <strong>One</strong> <strong>Restaurant</strong>~ Sample <strong>Menu</strong> ~Dear Diner,Set here in <strong>New</strong> <strong>Lanark</strong> with the Clyde roaring through its gorge, in one of only three WorldHeritage Sites in mainland Scotland, this unique restaurant will, we hope, match the environsfor quality. Our warm welcome is genuine, whether you're here for pleasure or business, asa resident or dinner guest.This, you see, is not a chain hotel with a standard menu being churned out in a hundredkitchens. <strong>New</strong> <strong>Lanark</strong> <strong>Mill</strong> <strong>Hotel</strong> is owned by the <strong>New</strong> <strong>Lanark</strong> Trust, which has restored thissplendid building from a ruinous state.Our Head Chef brings many years of experience to the <strong>New</strong> <strong>Lanark</strong> <strong>Mill</strong> <strong>Hotel</strong>.His talents are combined with, wherever possible, local produce from the famousfarming area of the upper Clyde Valley.You will find a choice of excellence throughout the menu. A fine, and affordable, wine listaccompanies the menu, and guests may enjoy wine by the glass too.Value for money is important to the traveller, and we believe you will find this whenyou enjoy your meal.Special occasions such as anniversaries, important birthdays, and family weddings are apopular feature here, as we can offer you private dining facilities too. Furthermore, youllfind we have lots of specially tailored events for occasions such as Mothers Day,Valentines Day and of course Christmas and <strong>New</strong> Year.Please enquire at reception for further details.If you require anything, please just ask. Thank you for dining with us, and on behalf of allthe staff - enjoy your evening!Michael WardGeneral Manager—<strong>New</strong> <strong>Lanark</strong> <strong>Mill</strong> <strong>Hotel</strong>Please note that this is a ‘sample’ menu, therefore dishes and prices are subject to change.

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<strong>Mill</strong> <strong>One</strong> <strong>Restaurant</strong> <strong>Menu</strong>Three Course £27.50 Two Course £23.00To Start :(V)Selection of Homemade SoupsPlease ask your server for today`s selectionTournedos of SalmonSpiced lentils, fig and apple chutneySeared King ScallopsBlack pudding, pancetta and fennel salad(Supplement £1.95)***Chef`s recommended wine—Bin 29 Montes Sauvignon Blanc***Grassy green tinges, dry, crisp and freshHot Seared Pigeon BreastPotato and leek rosti, puy lentils and a port jus(V)Pin Head Oatmeal Crusted Goat’s CheesePlum and thyme chutney(V)Galia and Cantaloupe Melon RosetteRocket salad and elderflower dressing(V)Woodland Mushroom PâtéParmesan wafer and caper dressingChicken Liver ParfaitSweet and sour onion salsa and grilled briocheLayered Pressing of Ham HockTarragon and piccalilli relish(V)Sweet Pear Tatin<strong>Lanark</strong> blue and port reduction

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<strong>Mill</strong> <strong>One</strong> <strong>Restaurant</strong> <strong>Menu</strong>Main Courses:Roast Supreme of ChickenCarrot purée and braised potatoEscalopes of SalmonSmoked haddock fishcake, broad beans and minted pea puréeRoast Barbary Duck BreastVanilla–lime mash, roast parsnip, Maderia and raisin jusSlow Braised Shin of BeefWilted greens and fondant potato(V)Pan Fried Potato GnocchiCherry tomatoes, courgette, butternut squash and pestoPoached Fillet of White FishStuffed with spinach, smoked salmon, crayfish, lobster sauce and mashPan Seared Sea BassAubergine chips, cumin carrot and minted yoghurtPan Fried Loin of Local LambRoasted butternut squash and spiced cabbage(V)Wild Cultivated Mushroom FricasséeBasmati riceLoin of VenisonColcannon mash, buttered greens and chocolate oil (Supplement £2.50)

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<strong>Mill</strong> <strong>One</strong> <strong>Restaurant</strong> <strong>Menu</strong>Our steaks are locally sourced and hand picked all within the South <strong>Lanark</strong>shire region, maturedfor 18-21 days for optimal tenderness and flavour.Sirloin or Fillet Steaks227g Sirloin (Supplement £1.95) or 227g Fillet (Supplement £3.95)Served with hand cut chips, plum tomato, confit shallots and mixed mushrooms ortraditional with hand cut chips, battered onion rings, sautéed mushrooms and grilled tomato***Chef`s recommended wine-Bin 19 “Angus The Bull” Cabernet Sauvignon***It screams out to be drunk with all red meats, and in particular steaksSide orders:Handcut ChipsColcannon MashPanache of VegetablesMixed Seasonal SaladOnion RingsTimbale of Basmati Rice***********Drambuie Arran Mustard SauceCracked Black Pepper SauceDunsyre and Port Steak Glaze(Your additional choice is available for £1.95 per side order/sauce)Please note that some dishes may contain traces of nuts. Please ask for further information.We also endeavour to source quality local produce that does not contain any geneticallymodified products.

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To Finish:Bitter Chocolate TartParsnip ice creamPassion Fruit Panna CottaHoneycomb and rose petal syrupWhite Chocolate and Pecan ParfaitBerry and mint salsaWarm GingerbreadPear compote and clotted cream<strong>Mill</strong> <strong>One</strong> <strong>Restaurant</strong> <strong>Menu</strong>Scottish Cheese SelectionOatcakes and quince jelly***Chef’s recommended port-Bin 51 Port Of Leith***What better way to round off any meal than with a rich and warming glass of portRice PuddingBlueberry compote and granola crustTreacle TartletNutmeg, spiced crème fraîche and ginger syrupLemon Thyme Scented Crème BruléeBaked FigsChantilly cream and cinnamon shortbreadSelection of Ice CreamBrandy snap biscuitOur ice creams are made by the Chocolate Box in <strong>Lanark</strong> usingonly the finest ingredients***Chef’s recommended dessert wine-Bin 44 Montes Late Harvest***Fair Trade Coffee or Tea, with Petit Fours £2.95A pot of freshly made Fair Trade tea or coffee.(Residents staying on a dinner, bed & breakfast tariff, please note that thiswill be complimentary).