The Food

Photos of our food at Franklin's Restaurant. The photos have been taken by ourselves, generally just before they are served, so they are not brilliant but at the same time they are the genuine article. Our menu changes on a regular basis. http://www.clunybankhotel.co.uk/restaurant/
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Tarte au Citron - occasionally on our dessert menu

Tarte au Citron - occasionally on our dessert menu

Calf's Liver with Tattie Scone - Spring Menu 2015. http://www.clunybankhotel.co.uk/restaurant/a-la-carte-dinner-menu/

Calf's Liver with Tattie Scone - Spring Menu 2015. http://www.clunybankhotel.co.uk/restaurant/a-la-carte-dinner-menu/

Veal Osso Bucco served with a garnish if Gremolata - winter warming food

Veal Osso Bucco served with a garnish if Gremolata - winter warming food

Chicken Supreme complemented with a Leek Velouté

Chicken Supreme complemented with a Leek Velouté

Cider Cured Wild Sea Trout with a Rich Crab Bisque sat on a Julienne of Vegetables

Cider Cured Wild Sea Trout with a Rich Crab Bisque sat on a Julienne of Vegetables

Baby Squid stuffed with Peppers and Chorizo

Baby Squid stuffed with Peppers and Chorizo

Hyderabadi Goat served with Mograbieh Couscous

Hyderabadi Goat served with Mograbieh Couscous

Crab and Lobster Timbale with Cucumber Salsa

Crab and Lobster Timbale with Cucumber Salsa

Avocado and Pigeon Breast Tian with a Sweet Red Pepper Salsa

Avocado and Pigeon Breast Tian with a Sweet Red Pepper Salsa

Home-cured Gravalax using Benromach Peatsmoke Whisky with Celeriac Remoulade

Home-cured Gravalax using Benromach Peatsmoke Whisky with Celeriac Remoulade

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