N e w s l e t t e r O c t o b e r / N o v e m b e r 2 0 1 1
Cocktail of the Moment Something truly special to wrap around your taste buds! The Zesty La Roux is a perfectly balanced combination of Lychee liqueur, Brugal rum, citrus zest and sugar syrup. Ingredients 35ml Brugal Rum 35ml Lychee Liqueur Dash Sugar Syrup Zest of half each: Lemon & Lime. Method Stir the rum and Lychee liqueur in a Boston, adding sugar syrup and muddled zest to taste. To serve, strain over crushed ice and sprinkle with any remaining citrus zest to garnish.
The festive season will soon be upon us and the time is ripe to be booking your Stravaigin Christmas meal! Join us to warm your cockles with some mulled wine before tucking into a scrumptious festive meal. Find the lunch and dinner menus over-leaf! Call us on 0141 3342665 or email us at firstname.lastname@example.org to book your table before itâ€™s too late!
CHRISTMAS LUNCH £26.95 Jerusalem artichoke veloute, shallot and thyme croutons Salmon ceviche, pickled ginger, fennel and coriander salad Vietnamese sticky pork, beetroot and spiced apple coleslaw Ramsey’s potted pork with green tomato chutney and sourdough bread ********** Slow cooked ox cheek, winter vegetables, horseradish pomme puree, red wine gravy Traditional turkey with roast winter vegetables, roast potatoes, chestnut and onion stuffing, chipolatas and cranberry sauce Seared bream fillet, confit Ratte potatoes, surf clam and mussel bisque Skirt steak, béarnaise sauce and skinny fries (£3 supplement) ********** Sea salted chocolate and ginger tart, fennel seed brittle, vanilla cream Crystallised ginger and raisin steamed pudding, vanilla custard Iced lemon and pine kernel mousse, hazelnut tuille, yoghurt and black pepper sorbet Isle of Mull Cheddar, bannocks, hazelnut and date chutney A selection of teas and coffee
CHRISTMAS DINNER £32.95 Parsnip and chestnut soup, turkey and cranberry fritters Spiced pumpkin croquette with walnut and feta stuffing Salmon ceviche, pickled ginger, fennel and coriander salad Ramsay’s potted pork with green tomato chutney and sourdough bread……. ********** Ramsay’s pork belly, potato and brussel sprout dauphinoise, apple compote, sage crisps and cider gravy Traditional turkey with roast winter vegetables, roast potatoes, chestnut and onion stuffing, chipolatas and cranberry sauce Seared hake fillet, lemongrass, galangal and rice noodle broth, papaya and coconut salad……. Winter vegetable Wellington, mushroom veloute and roasted parsnips……. Skirt steak, béarnaise sauce and skinny fries (£3 supplement) ********** Sea salted chocolate and ginger tart, fennel seed brittle, vanilla cream……. Crystallised ginger and raisin steamed pudding, vanilla custard Iced lemon and pine kernel mousse, hazelnut tuille, yoghurt and black pepper sorbet……. I J Mellis 3 cheeses, bannocks, hazelnut and date chutney A selection of teas and coffee
Thursday 6th October 2011 was ‘Resurrection Day’. After more than 200 years the Cleikum Club once again convened. The downstairs restaurant here at Stravaigin was transformed by swathes of tartan, a lectern was erected and the club’s members arrived to discuss the topic “What is Glasgow”. In keeping with the aim of the club, Scottish Enlightenment, the menu was an amalgamation of distinctly Scottish Mlavours. Guest speakers included a publican with a passion for bees and an artistic explorer of the city. Thanks to Alliance Wines, who provided twenty-four complimentary bottles of red and white, conversation Mlowed freely and spirits remained high. We are thoroughly looking forward to the next event which will ponder upon the topic of “What is Risk”. After fully booking the launch night we recommend you book your table early! The date is yet to be conMirmed but all you eager- beavers can put your name down early by calling 0141 334 2665 or emailing email@example.com
A BRIEF HISTORY OF THE CLEIKUM CLUB Sir Walter Scott’s novel ‘St Ronan’s Well’ tells of ‘The Cleikum Club’ which met in ‘The Cleikum Inn’ – an establishment which was understood to bear a sign-post depicting St Ronan catching the Devil with a ‘cleik’. An old Scots word, a ‘cleik’ is the metal pole from which a pot was hung to heat over the fire. Mistress Meg Dods (pictured below, right) is the fictional landlady of The Cleikum Inn which hosted the gatherings of the Cleikum Club. The aim of the club, which counted Sir Walter Scott (pictured below left) among its members, once it’s existence moved outside the fictional world of ‘St Ronan’s Well’, was to celebrate our Scottish national literature and encourage Scottish enlightenment. Mistress Dods grew to become a figure of legend with a fierce and selective reputation. After publishing ‘The Cook’s and Housewife’s Manual’ her name also became synonymous with good quality, iconic Scottish cuisine. Luckily Mistress Dods has agreed to return to project manage the resurrected Cleikum Club after a brief 200 year rest. Despite her general distaste for the behaviour she has observed in the 21st Century and her horror at finding her recipes, ideas and club hijacked by Stravaigin, she has graciously deigned to set up her own Twitter account to ensure that the correct information about her club is shared with the world at large. To learn more visit www.cleikumclub.com Or follow Meg on Twitter: @TheCleikumClub
DIA DE LOS MUERTOS WEDNESDAY 2 NOVEMBER ND
This year we will be celebrating Mexican Day of the Dead at Stravaigin. The festival, which spans the 1ST and 2nd of November, constitutes as a national holiday in Mexico and coincides with the the Catholic holiday of All Saintsâ€™ Day. Traditionally on these days Mexicans honor the dead at private altars, decorating them with sugar skulls, marigolds and the favourite food and drinks of the deceased. In celebration of these traditions Stravaigin will be transforming the downstairs restaurant on Wednesday the 2nd of November. The menu is a carefully planned array of four unusual yet traditional Mexican dishes and there will be a selection of Mexican beers to choose from included in the price. This is an event not to be missed! To book your table call 0141 334 2665 Or email firstname.lastname@example.org
JOIN STRAVAIGIN ON WEDNESDAY 2 NOVEMBER TO CELEBRATE MEXICAN DAY OF THE DEAD. ND
INDULGE IN AN AUTHENTIC MEXICAN FEAST OF: SALT LING AND TURTLE BEAN FRITTERS, TOMATILLO SALSA SOPA AZTECA WITH CORN TORTILLAS AND AVOCADO ROAST CHICKEN BREAST WITH MOLE NEGRO OAXAQUEÑO AND MEXICAN RUSTIC RICE CHURROS WITH SALTED CARAMEL, HOT CHOCOLATE SAUCE 4 courses, £29.95 per person incl. a bottle of Mexican Beer. Restaurant only. Book now to avoid disappointment on 0141 3342665 or email email@example.com
OR GRAB A BOWL OF STRAVAIGIN’S OWN CHAMPION CHILLI WITH A BOTTLE OF MEXICAN BEER FOR ONLY £8 ( CAFÉ BAR ONLY)
Chilli cook oﬀ
The Great Western Chilli Cook-Off is here! Ten locations, half a kilo of delicious chilli per person, and only one winner. But who will it be?! Pick up your score card for just £10 from Stravaign, Lupe Pintos or any of the other participators, follow the trail and rank each offering of chilli before returning your score card to Lupe Pintos. Finally, return to the home of YOUR favourite chilli. Each venue will announce the scores simultaneously and the winner will receive the accolade of ‘Best Chilli in the West’! All proceeds go to charity, and loads of delicious food goes in your belly! Everyone’s a winner!
It is common knowledge that the Stravaigin chefs work to one strict rule: Think Global, Eat Local. Keeping this firmly in mind we are continuing in our quest to take your taste buds on holiday. Having hosted the very successful Creole, Polska and Jamaica nights our travelling toes are now truly tingling! Over the next few months we will be bringing you a selection of globally themed food nights beginning with a Turkish night on the 7th of November! Give us a bell on 0141 334 2665 or email firstname.lastname@example.org to book yourself a table!
BADEMLI TAVUK Chicken Soup with Almonds
BAZLAME Wheat Flour Bread
ALINAZIK KEBAB Lamb Kebab
CACIK Turkish Tzatziki
IZGARA SARDALYA Grilled Sardines
NOHUTLU PILEV Rick with Chickpeas
REGULAR TREATS AT
THE CHIP PROUDLY PRESENTS AN EVENING WITH STUART PYM, SENIOR WINEMAKER FROM AUSTRALIA’S RENOWNED STELLA BELLA VINEYARDS. OCTOBER 18TH 2011 7:00PM ACCOMPANYING A STUNNING 5 COURSE DINNER WILL BE A CAREFULLY SELECTED FLIGHT OF 5 TRULY UNIQUE STELLA BELLA WINES, INCLUDING THE GOLD MEDAL WINNING SAUVIGNON BLANC AND THE FLAGSHIP PINK MUSCAT. DINNER MENU MARINATED OBAN LANDED SQUID, MONKFISH TEMPURA, BACON, HERB AND CROUTON SALAD ≈ PEAT SMOKED FINNAN HADDIE CEVICHE, CELERIAC REMOULADE AND A HADDIE SCOTCH QUAIL’S EGG ≈ ROAST RACK OF INVERURIE LAMB, SHOULDER AND PINE NIT FARCIE, MINT AND PARSLEY SAUCE
≈ BRAISED SHOULDER OF BEEF, SHALLOT ESSENCE, CAIRNSMORE POTATO DUMPLING, TEMPRANILLO REDUCTION ≈ HEATHER HONEY PANNACOTTA, STRAWBERRY MOUSSE AND VANILLA SHORTBREAD ≈ A SELECTION OF TEAS OR FRESHLY GROUND COFFEE £55 PER PERSON CALL 0141 3345007 TO RESERVE
There is such a thing as a free lunch! Eyes open and pens at the ready! Be on the look out for the comment cards sca9ered throughout Stravaigin for your chance to win a free lunch for two! The wee red and yellow cards, featuring this dis@nc@ve print of our beloved Tuk Tuk, can be found on tables and in bill folders throughout the building. If you can’t see one just ask your server who’ll be delighted to give you as many as you like (this is a deal which works both ways, the staﬀ get kudos for all comment cards received!). Each month we’ll invite one lucky winner and a companion to have lunch, all free of charge. Be honest! Your comments really do shape the way Stravaigin runs – if you love something, we’ll do more of it! Hate something? It’ll be changed before you can say ‘Double burger with cheese, bacon, fresh chillis, pickle and peppercorn sauce’. (Yum).
Look out for more exciting new additions to the menu at
Stravaigin 28 Gibson Street, Kelvinbridge, Glasgow, G12 8NX 0141 334 2665 stravaigin@email@example.com www.stravaigin.co.uk www.facebook.com/stravaigin
Published on Oct 13, 2011