Delicious food served....

FIRST COURSES

Bryce’s White Fish and Crab Soup with Ginger Crème Fraiche

Scottish Lobster and Leek Tart

Warm Home Smoked Monkfish on Fennel Salad, Mustard and Dill Dressing

Loch Fyne Queenie Scallops, Tiger Prawns and Sun Blush Tomato Butter

Terrine of Highland Game, Spiced Fruit Chutney and Toasted Brioch

Warm Tian of Haggis, Neeps an' Tatties Tangy Green Apple Sorbet

MAIN COURSES

Pan Fried Fillets of Line Caught Sea Bass on Wild Mushrooms, Baby Onions and a light Orange Sauce

Seared Loch Fyne King Scallops and Calves Liver on Black Pudding Mash with Thyme Jus

Fillet of Shetland Salmon on a bed of Pea, Pear and Herb Cous Cous with Confit Cherry Vine Tomatoes

Oven Roasted Hake Fillet, Chorizo Crust and Celeriac Puree

Fillet of Aberdeen Angus Beef, topped with Tiger Prawns and Béarnaise Sauce on Horseradish Rosti

DESSERTS

Pear and Rosemary Tart Tatin, Butterscotch Sauce and Vanilla Ice Cream

White and Dark Chocolate Mousse with Almond Biscotti

Citrus and Honey Crème Brulee with a Banana and Coconut Smoothie

A Selection of Scottish Cheeses, Oatcakes and Wheat Wafers

Coffee and Petit Fours

Go to

Our last Burn's Night menu

Restaurant menu

Bar menu

Vegetarian menu

 

 

 

Why not visit our Seafood Brasserie right on the front in Worthing.

Restaurant

Phone for Reservations • 01306 627430 or Fax 01306 628274 Email • reservations@bryces.co.uk

Dishes