As winter draws in we’ve added a host of new dishes to our menu, just in time to enjoy throughout the festive season.
Where do we start? Our starters of course. Steak Tartare is tasty new addition of dry aged beef, served rare, finely diced & served with anchovy mayo & egg yolk. Charcoal Salmon is another new starter dish to feature & accompanied with fennel slaw & crackers. Another standout is our Sugar Pit Belly Rib served with chilli jam & toasted peanuts. The Chop House Short Rib Scotch Egg has been an incredibly popular dish & we’ve made it even better. The burnt onion mayo has been replaced with our signature bone marrow gravy & crispy shallots.
Onto the main event our beef cuts selection welcome Full Blood Warrendale Wagyu, served 7 days throughout December. Other new dishes include Coal Roasted Chicken with chimichurri & baked sweet potato. Treacle Glazed Salmon with black cabbage & truffle butter mash joins the main selecttion alongside our new surf & turf of hanger steak, lobster tail & béarnaise. Sweet Potato Gnocchi on a bed of slow roasted tomatoes & tenderstem broccoli adds a delicious vegetarian main option.
There’s always room for dessert & our two new puddings are sure to hit the spot. Sticky Toffee Pudding with butterscotch sauce & clotted cream ice cream & Chocolate Tart with burnt orange ice cream are both a real treat.
Our new menu is available from 5pm Tuesday 4th December at Chop House Bruntsfield, Leith & Market St.
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