GRADUATION
2 COURSE 24.95 | 3 COURSE 29.95
STARTERS
SOUP OF THE DAY (VG)
SEASONAL TOMATO AND MOZZARELLA BRUSCHETTA (V)
Toasted sourdough topped with basil pesto, balsamic heritage tomatoes,
creamy mozzarella and rocket
PORCINI MUSHROOM PÂTÉ (VG)
Porcini mushrooms blended with thyme, shallots and garlic,
topped with crispy parsnip, pickled mushrooms and toasted bread
MAINS
CHICKEN & HAGGIS
Roast Red Tractor chicken breast with sticky red cabbage,
haggis croquette, tattie purée and neeps
SPICED CAULIFLOWER SHANK (VG) (GF)
Roasted seasonal Moroccan-spiced cauliflower, served with harissa couscous, beetroot hummus, pomegranate, yoghurt and crispy chickpeas
ROAST COLEY LOIN (GF)
Roast loin of coley set on green lentil cassoulet,
wild mushrooms and confit fennel
GRILLED SCOTCH RIBEYE
(£14 supplement)
Grilled 8oz Scotch ribeye topped with garlic butter
with crispy fries and rocket salad
DESSERTS
STICKY TOFFEE PUDDING (VG)
Rich toffee and date sponge topped with caramel sauce
and served with vanilla ice cream
CANOPY SEASONAL CRANACHAN (V)
Local Scottish dairy cream whipped with fresh raspberries,
whisky, honey and toasted oats
CHOCOLATE TRUFFLE TORTE (VG)(GF)
Dark chocolate torte with freeze-dried raspberries and coconut yoghurt
FROM 5PM
2 COURSE 15 3 COURSE 20
STARTERS
SOUP OF THE DAY (VG)
Served with sourdough bread and Edinburgh butter
GF option available
CHICKEN LIVER PÂTÉ
Smooth chicken liver pâté with micro salad, sweet chutney
and Scottish oaties
GF option available
MUSHROOMS ON TOAST (V)
Toasted sourdough topped with garlic and thyme sautéed
forest mushrooms, crème fraîche and Parmesan
MAINS
CANOPY TIKKA MASALA
Tender pieces of chicken cooked in our own masala curry
sauce served with rice, naan and spiced onions
GF option available
GRILLED COLEY (GF)
Fillet of coley grilled with olive oil and lemon on champ with
green beans and butter sauce
PEPPER & CHICKPEA PASTA (VG)
Penne pasta tossed with charred peppers, cumin roasted chickpeas
and vine tomato, shaved pheta and herb oil
GF option available
DESSERTS
MAMA’S RICE PUDDING (V)(GF)
Lusciously creamy vanilla scented rice pudding topped with
cinnamon roasted plums and sweet juices
AFFOGATO (V)(GF)
Arran dairies caramel ice cream with a shot of hot espresso
CHOCOLATE PANNA COTTA
Classic panna cotta infused with dark Belgian chocolate
2 COURSES - 27 | 3 COURSES - 35
STARTERS
SEASONAL TOMATO AND MOZZARELLA BRUSCHETTA (V)
Toasted sourdough topped with basil pesto, balsamic heritage tomatoes, creamy mozzarella and rocket
PORCINI MUSHROOM PÂTÉ (VG)
Porcini mushrooms blended with thyme, shallots and garlic,
topped with crispy parsnip, pickled mushrooms and toasted bread
MAINS
ROAST COLEY LOIN (GF)
Roast loin of coley set on green lentil cassoulet,
wild mushrooms and confit fennel
SPICED CAULIFLOWER SHANK (VG)(GF)
Roast seasonal Moroccan spiced cauliflower with harissa quinoa,
beet hummus, pomegranate, yoghurt and crispy chickpeas
CHICKEN AND HAGGIS
Roast Red Tractor chicken breast with sticky red cabbage,
haggis croquette, tattie purée and neeps
WILD MUSHROOM RISOTTO (V)(GF)
Creamy arborio rice cooked with garlic, shallots and wild mushrooms, finished with Strathdon Blue and sun-blushed tomatoes
DESSERTS
CANOPY SEASONAL CRANACHAN (V)
Local Scottish dairy cream whipped with fresh raspberries,
whisky, honey and toasted oats
CHOCOLATE TRUFFLE TORTE (VG)(GF)
Dark chocolate torte with freeze-dried raspberries
and coconut yoghurt
CRÈME BRÛLÉE CHEESECAKE (V)(GF)
Creamy vanilla-scented cheesecake with a caramelised brûlée top,
on a ginger biscuit base, served with clementine and whisky compote
Served until 11am
BREAKFAST GRAZE (VG) 7.5
A bowl of thick and creamy Greek or soya yoghurt with
sliced fresh fruit, granola, nuts, seeds and maple syrup
CANOPY PANCAKES (V) 8.25
Three warm, fluffy pancakes, topped with fresh strawberries,
and drizzled with maple syrup
BACON & EGG BENEDICT 9.35
Toasted breakfast muffin with grilled Ayrshire bacon,
poached free-range eggs and hollandaise sauce
EGGS FLORENTINE 8.5 (V)
Toasted breakfast muffin with wilted spinach,
poached free-range eggs and hollandaise sauce
GREAT SCOTT 13.5
Succulent local pork sausage, grilled Ayrshire bacon,
grilled haggis, tattie scone and a fried free-range eggs
SMASHED AVOCADO (VG) 8.75
Grilled sourdough topped with smashed avocado and grilled tomato
Add poached egg (V) 1.3
Add bacon 1.3
Add sausage 1.3
Served until 12 noon
FRESHLY BAKED TRIPLE PAIN AU CHOCOLAT 3.35
Flaky all-butter pastry filled with three sticks of chocolate
FRESHLY BAKED CROISSANT 2.95
Flaky all-butter croissant served with a wee pot of strawberry jam
SOURDOUGH TOAST 3.5
Warm, freshly toasted sourdough served with Edinburgh butter
CANOPY SCONES 3.5
Freshly baked fruit or plain scone served with butter, jam and cream
CANOPY PANCAKES (V) 8.25
Three warm, fluffy pancakes topped with fresh strawberries
and maple syrup
BACON & EGG BENEDICT 9.35
Toasted breakfast muffin, grilled Ayrshire bacon,
poached free-range eggs and hollandaise sauce
EGGS FLORENTINE (V) 8.5
Toasted breakfast muffin, wilted spinach, poached free-range eggs
and hollandaise sauce
SMASHED AVOCADO (VG) 8.75
Grilled sourdough topped with smashed avocado and grilled tomato
Add poached egg (V) 1.3
Add sausage 1.3
Add bacon 1.3
STARTERS SOUP OF THE DAY (VG) 6.25
PORCINI MUSHROOM PÂTÉ (VG) 8.2
Porcini mushrooms blended with thyme, shallots and garlic
served with crispy parsnip, pickled mushrooms and toasted bread
SEASONAL TOMATO AND MOZZARELLA BRUSCHETTA (V) 8.5
Toasted sourdough topped with basil pesto, balsamic heritage tomatoes, creamy mozzarella and rocket
TIKKA VEGETABLE AND QUINOA SALAD (VG) (GF) 8
Warm tikka-spiced courgette and aubergine, roasted peppers,
chickpeas and quinoa, finished with grilled tofu
As main 17.5
Substitute tofu for chicken breast 5
Substitute tofu for coley fillet 5
CONTINENTAL DELI SHARING PLATTER 26
Shaved prosciutto, spiced chorizo, Manchego, chicken liver pâté
with local piccalilli, warm pitta, grissini, Kalamata olives,
crispy roots and micro herbs
CONTINENTAL VEGAN DELI PLATTER (VG) 26
Lebanese-style cauliflower bites, chickpea falafel, harissa tofu,
porcini pâté with hummus, warm pitta, grissini, Kalamata olives,
crispy roots and micro herbs
SHARERS MAINS SPICED CAULIFLOWER SHANK (VG)(GF) 17.5
Roasted seasonal Moroccan-spiced cauliflower,
served with harissa couscous, beetroot hummus, pomegranate,
yoghurt and crispy chickpeas
FISH ‘N’ CHIPS 19.5
Local beer battered North Sea haddock, chips,
seasonal slaw and tartare sauce
WILD MUSHROOM RISOTTO (V) (GF) 17
Creamy arborio rice cooked with garlic, shallots and wild mushroom,
finished with Strathdon Blue and sun blushed tomatoes
CANOPY CAESAR SALAD (V) 17.5
Crispy gem lettuce tossed with sourdough croutons, shaved parmesan,
free-range soft boiled egg and sliced avocado
dressed with creamy Caesar sauce
CHICKEN AND AVOCADO CLUB 16.5
Toasted sourdough topped with grilled chicken breast, smashed avocado
and tomato, finished with a coriander and lime aioli, served with fries
CANOPY HIGHLAND VENISON BURGER 16.95
Prime Scottish venison patty in a sourdough roll, layered with Arran mustard mayo, melted cheddar, lettuce, tomato, and crispy haggis
TRADITIONAL SUNDAY ROAST 16.95
Served every Sunday Ask your server for this week’s roast selection, accompanied by roast potatoes, seasonal vegetables,
a Yorkshire pudding and rich gravy
CONTINENTAL DELI SHARING PLATTER 26
Shaved prosciutto, spiced chorizo, Manchego, chicken liver pâté
with local piccalilli, warm pitta, grissini, Kalamata olives,
crispy roots and micro herbs
CONTINENTAL VEGAN DELI SHARING PLATTER (VG) 26
Lebanese-style cauliflower bites, chickpea falafel, harissa tofu,
porcini pâté with hummus, warm pitta, grissini, Kalamata olives,
crispy roots and micro herbs
STARTERS SOUP OF THE DAY (VG) 6.25
ARANCINI 8.5
Stornoway black pudding and caramelised apple arancini
served with green apple aioli and orchard relish
MACKEREL HUMMUS 8.2
North Sea mackerel hummus with harissa yoghurt, radish salad,
crispy spiced oats and oatcakes
SEASONAL TOMATO AND MOZZARELLA BRUSCHETTA (V) 8.5
Toasted sourdough topped with basil pesto, heritage balsamic tomatoes, creamy mozzarella and rocket
PORCINI MUSHROOM PÂTÉ (VG) 8.2
Porcini mushrooms blended with thyme, shallots and garlic,
topped with crispy parsnip, pickled mushrooms and toasted bread
TIKKA VEGETABLE AND QUINOA SALAD (VG) (GF) 8
Warm tikka spiced courgette and aubergine with roasted peppers,
chickpeas, spinach and quinoa topped with grilled tofu
As Main 17.5
Substitute tofu for chicken breast 5
Substitute tofu for coley fillet 5
MAINS ROAST COLEY LOIN (GF) 18.75
Roast loin of coley set on green lentil cassoulet, wild mushrooms
and confit fennel
SPICED CAULIFLOWER SHANK (VG)(GF) 17.5
Roast seasonal Moroccan spiced cauliflower with harissa couscous,
beet hummus, pomegranate, yogurt and crispy chickpeas
CHICKEN AND HAGGIS 19.95
Roast Red Tractor chicken breast with sticky red cabbage,
haggis croquette, tattie purée and neeps
GRILLED SCOTCH RIBEYE 34.95
Grilled 8oz Scotch ribeye topped with garlic butter
with crispy fries and rocket salad
FISH ‘N’ CHIPS 19.5
Local beer battered North Sea haddock, chips,
seasonal slaw and tartare sauce
WILD MUSHROOM RISOTTO (V) (GF) 17
Creamy arborio rice cooked with garlic, shallots and wild mushrooms, finished with Strathdon Blue and sun blushed tomatoes
CANOPY HIGHLAND VENISON BURGER 16.95
Scottish venison patty in a sourdough bun with Arran mustard mayo,
melted cheddar and crispy haggis, served with fries
STICKY TOFFEE PUDDING (VG) 6.95
Rich and indulgent toffee and date sponge smothered in caramel toffee sauce and served with ice cream
CANOPY SEASONAL CRANACHAN (V) 7.95
Local Scottish dairy cream whipped with fresh raspberries,
whisky, honey and toasted oats
CRÈME BRÛLÉE CHEESECAKE (V)(GF) 8
Vanilla cheesecake with a caramelised brûlée top, on a
ginger biscuit base, served with clementine compote
CHOCOLATE TRUFFLE TORTE (VG)(GF) 6.95
Dark chocolate torte with freeze-dried raspberries and coconut yoghurt
SOFT SERVE ICE CREAM (V) 6.5
Rich and creamy soft serve vanilla ice cream with a selection of toppings and sauces
Scottish Fudge - Marshmallow - Milk Chocolate Chips
White Chocolate Chips - Mini Chocolate Beans
Strawberry Sauce - Chocolate Sauce - Caramel Sauce
Pick one:
CREAM OF TOMATO SOUP (V)
CRISPY GARLIC BREAD (V)
Pick one:
SAUSAGE & MASH
Grilled pork sausages with mashed potatoes, peas and gravy
CHEESY TOMATO PASTA (V)
Pasta tubes tossed in tomato and basil sauce, topped with grated cheese
GF option available
FISH ‘N’ CHIPS
Crispy goujons of fish served with chips and garden peas
SOFT SERVE ICE CREAM (V)
Rich and creamy soft serve vanilla ice
cream with a selection of toppings and sauces
Scottish Fudge - Marshmallow - Honeycomb
Chunks - Milk Chocolate Pieces - White
Chocolate Pieces - Mini Chocolate Beans
Strawberry Sauce - Chocolate Sauce - Caramel Sauce
Three Courses for 7.95
Prosecco DOC, Spumante, Bella Modella, Veneto, Italy 6/32
Grande Réserve Brut, Champagne Jean de Villaré, Champagne, France 85
Los Espinos, Merlot Reserva, Central Valley, Chile 5.5/7.5/30
The Wrong Un Shiraz, Cabernet, One Chain Vineyards,
South Australia 5.5/7.5/30
1890 Finca Manzanos, Tempranillo, Rioja, Spain 6.5/8.5/36
ILatium Morini, DOC, Valpolicella, Veneto, Italy 43
Stone Soil Select Malbec, Uco Valley, Mendoza, Argentina 50
Calusari, Pinot Rosé, Cramele Recas, Romania 5.5/7.5/30
B by La Grande Bauquière,Provence, France 42
Bellfield Bohemian Pilsner 4.5% 6
Bellfield Lawless Village IPA 4.9% 6
Stewart Brewing Lager 4% 6
Stewart Brewing Edinburgh
Gold Golden Ale 4.8% 6
Thistly Cross Traditional Cider 4.4% 5.5
Brewdog Punk AF 0.5% 5
Isle of Raasay Single Malt 6
Craigellachie 13YO Single Malt 6.5
Bruichladdich Islay Barley 2011
Single Malt 7
Lind & Lime Gin 4.5
Pickering’s Gin 4
Leith Vodka 4
Holy Grass Vodka 4
Edinburgh Rum 4.5
Feragaia Alcohol Free Spirit 4
Margarita 9.9
Passion Fruit Martini 9.9
Aperol Spritz 9.9
Espresso Martini 9.9
Whisky Sour 9.9
Islay Negroni 9.9
Gin Spritz 9.9
Coca-Cola 3.8
Coca-Cola Zero / Diet 3.6
Fresh Orange Juice 3.8
Fresh Cloudy Apple Juice 3.8
Fanta Orange 3.6
Sprite 3.6
Strathmore Still / Sparking
Mineral Water 2.2
Fever Tree Tonic / Light Tonic Water 2.2
Fever Tree Ginger Ale 1.8
Fever Tree Soda Water 1.8
Espresso 3.15
Americano 3.5
Latte 3.75
Cappuccino 3.75
Flat White 3.75
Macchiato 3.15
Cortado 3.65
Mocha 4.15
Iced Americano 3.8
Iced Latte 4.10
English Breakfast 2.9
Earl Grey 2.9
Peppermint 2.9
Camomile 2.9
Decaffeinated 2.9
Green Tea 2.9
Lemon & Ginger 2.9
Berry Burst 2.9