May Lunch Menu at Duncan’s in Perth - Two Courses £10.95

Starters - All £3.95

Soup of the Day
see Specials Board (£3.50)

Feta, Pine Nut and Basil Filo Parcel
Olive and Roast Pepper Dressing (V)

Salmon and Crab Fish Cakes Chilli Spiked Tomato, Coulis

Pressed Terrine of Puddledub Pork
studded with Pink Peppercorns Homemade Piccalilli

Isle of Lewis Mussels
steamed with White Wine, Shallots and Garlic

Main Courses - All £7.95

Slow Roast Puddledub Farm Pork Shoulder
Lemon and Roast Pepper Cous Cous, Baby Vegetables

Scotch Beef Steak and Blackfriar Ale Pie Puff Pastry Crust
Spring Greens and New Potatoes

Spiced Sweet Potato Dahl served in a Coriander Dosa Cucumber and Mint Salad and Sweet Banana Chutney (V)

Chorizo, Organic Olive and Plum Tomato Orzo Pasta
Creamed Leeks and Parmesan Crisps

Fresh Scottish Haddock in a Crispy Beer Batter
with Hand-cut Chips and Tartare Sauce

Market Fresh Fish
see Specials Board

Sides and Salads - All £1.95

Sauté Potatoes, Steamed Charlotte Potatoes or Mash

Buttered Carrots

Tossed Oak Leaf, Lollo Rosso and Flat Leaf Parsley

Shredded Baby Gem, Rocket and Watercress
with Semi-dried Tomatoes and Spring Onions

With a choice of Caesar Dressing
or Black Olive & Roast Pepper Dressing

Desserts - All £3.95

Chocolate and Pecan Pie Vanilla Ice Cream

Rhubarb and Stem Ginger Crumble Toasted Oat Topping

Fair Trade Espresso Crème Brûlée Chocolate covered Coffee Beans

Iced Black Cherry Parfait Chocolate Sponge and Shavings

Glazed Lemon Tart Green Apple Sorbet, Apple Crisps

Scottish Cheeses
Learney (Organic), Isle of Mull Farmhouse Cheddar and
Strathdon Blue with Oatcakes and Homemade Piccalilli
(£2.00 supplement)

Selection of Ice Creams

Please inform the waiting staff if you have any food allergies or dietary needs.
All our food is prepared on the premises from the best of local and seasonal produce where available and is entirely GM free.

(V)= Suitable for vegetarians

Menu changes monthly.

All prices include VAT at the current rate at the time of publication - 01 May 2008.

PDF To download a copy of this menu in PDF format click here.

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