The Buttery Glasgow
Menu with Prices in the UK

Freshly prepared daily vegetable potage served steaming hot with crusty sourdough bread and Scottish salted butter.

Classic creamy soup of Finnan haddock, sweet braised leeks, diced potatoes, and fresh parsley with warm artisan bread.

Salt-baked heritage beetroot, caramelised roast fig, grilled courgette, marinated feta cheese, and toasted walnut honey dressing.

Cured Scottish smoked salmon and sea trout paired with peppery coriander & sorrel salad and bright dill & caper dressing.

Slow-braised Scottish beef brisket topped with roast hazelnut crumb, crispy enoki mushrooms, and sesame seed caramel.

Plump seared Scottish scallops resting on crisp sesame & prawn toast with pickled vegetables and sweet chilli cucumber salsa.

Generous main portion of pan-seared Scottish West Coast king scallops served with sesame prawn toast, pickled veg, and chilli cucumber salsa.

Pan-fried fillet of West Coast halibut crowned with a seared scallop, warm sea samphire, broad bean salad, parmentier potatoes, and rose harissa hollandaise.

Caramelised apple-glazed Scottish monkfish tail and king prawns plated with pickled & roasted butternut squash and spiced Thai squash velouté.

Thick-cut North Sea cod topped with herb crab crumb, crushed Jersey Royal potatoes, tenderstem broccoli, and lemon butter sauce.

Roast Scottish chicken breast paired with authentic Macsween haggis, fondant potato, crispy haggis bonbon, bacon jus, and Arran mustard cream.

Pink-roasted wild Highland venison saddle served with sautéed savoy cabbage & black pudding, root vegetable gratin, and gin-flavoured raspberry jus.

Crispy-skinned Gressingham duck breast served medium-rare with dauphinoise potatoes, braised red cabbage, and spiced Morello cherry jus.

Prime 28-day aged Scotch beef fillet plated with roast garlic crushed potatoes, wild woodland mushrooms, and glossy Madeira wine reduction.

Chargrilled marbled Scotch ribeye served with triple-cooked chips, roasted vine tomatoes, flat mushroom, and green peppercorn sauce.

Flaky golden puff pastry encasing smoky roasted aubergine, spiced chickpeas, spinach, and heritage carrot purée with herb jus.

Slow-cooked Scottish pearl barley risotto enriched with wild woodland mushrooms, aged Mull Cheddar, thyme, and black truffle oil.

Curated daytime and early-evening menu featuring choice of seasonal starter and main course (e.g. Cullen Skink followed by Chicken & Haggis).

Complete three-course Scottish dining experience spanning starter, main course, and freshly prepared dessert from the seasonal board.

Available Sundays: pink-roasted Scotch sirloin beef with giant Yorkshire pudding, duck-fat roast potatoes, seasonal veg, and bone marrow gravy.

Thick-cut Maris Piper chips triple-cooked for a crisp shattering exterior and fluffy centre, tossed with flaky sea salt.

Charred tenderstem broccoli tossed in light soy glaze, red chilli flakes, and crunchy fried shallots.

Woodland mushrooms and wilted spinach pan-tossed with Scottish garlic butter and fresh thyme.

Finely shredded winter savoy cabbage folded through double cream, cracked black pepper, and crispy Ayrshire bacon lardons.

Thinly sliced potatoes slow-baked in garlic-infused double cream and nutmeg until golden and bubbling.

Warm saucier boat of house-made Arran wholegrain mustard cream or rich Madagascar green peppercorn jus.

Half-portion roasted Scottish chicken breast served with smooth buttered mashed potatoes and garden peas.

Smaller fillet of crisp battered North Sea haddock served with triple-cooked chips and garden peas.

Penne pasta tossed in rich roasted tomato and basil sauce topped with grated mature Cheddar.

Rich dark chocolate and maple syrup pecan tart plated with warm vanilla pouring custard and candied ginger ice cream.

Refreshing tropical iced terrine accompanied by vanilla-poached pineapple, crisp mini meringues, and fresh passionfruit coulis.

Tender citrus polenta sponge studded with candied kumquat, served with creamy milk chocolate ice cream and crisp filo scrunch.

Madagascan vanilla custard beneath a glassy burnt-sugar crust with a warm sugar-dusted raspberry doughnut, fresh raspberries, and brambles.

Breton sable biscuit base topped with sea salt caramel cheesecake, spiced apple & pear compote, and Calvados-soaked golden raisins.

Three artisanal scoops of seasonal Scottish creamery ice creams served with crisp tuile biscuit.

Curated slate of fine Scottish farmhouse cheeses from I.J. Mellis Cheesemongers with Arran oatcakes, grapes, and house chutney.

Decadent table centrepiece featuring generous tasting portions of every dessert on The Buttery's menu.

Alcohol-free passionfruit, vanilla, and lime spritz or sparkling St-Germain-style elderflower cucumber cooler over crushed ice.

Botanically brewed sparkling craft soda served chilled with fresh citrus garnish.

Scotland's iconic sparkling soft drink served ice-cold in traditional glass bottle.

Chilled classic cola or zero-sugar Diet Coke served over ice with fresh lemon.

Chilled orchard-pressed British apple juice or crisp ruby cranberry juice.

Large table bottle of natural Scottish mineral water drawn from the Ochil Hills.

Freshly roasted Glasgow artisan espresso served black or with velvety steamed Scottish dairy or oat milk.

Robust malty Assam & Ceylon blend brewed in a teapot and served with fresh milk.