Delicious food served....

FIRST COURSES

Bryce's Cullen Skink

Pan Fried Herring Fillets in Oatmeal, Mustard and Honey Dressing

Miniature "Forfar Bridies"

Cabbie Claw of Fresh Cod

Trio of Loch Fyne King Scallops
(seared on cucumber pickle/ smoked on rockette and parmesan/ deep fried on mango coulis.

The Haggis wi' Neeps an' Tatties an' Whisky Jus
^or
Smoked Haddock Scotch Egg

MAIN COURSES

Roast Fillets of Brill, Lemon and Caperberry Dressing

Butter Poached Shetland Salmon on Pea and Mint Risotto

Local Pheasant and Wild Mushroom Casserole with White Beans

Chargrilled Aberdeen Angus Rib Eye Steak, Confit Vine Tomatoes, crispy onion rings and homemade chips

Breaded Chicken Breast stuffed with Skirlie on Brasied Red Cabbage, Thyme Jus

DESSERTS

Scottish Royal Pancakes with Orange Ice Cream and Cointreau Custard

Rothesay Pudding with Whiskey Ice Cream (originates from the island of Rothesay, often called Scotland's Madiera)

Dark Chocolate Tart with Pistachio and Lime Crème Fraiche

A Platter of Scottish Cheeses and Oatcakes

Coffee

Go to

Our last Hogmanay

Our last Christmas & Festive 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