Blue @ The George - Menu completo

fried potatoes with a traditional spicy catalan tomato sauce

ham croquettes

mozzarella filled risotto rice balls

with a cucumber relish, served on focaccia bread

served with artisan bread

chicken croquettes

juicy meatballs in a tomato sauce

with white port garlic (2 large king scallops c 40g each)

served on bed of rocket with spicy tomato onion salsa

a selection of breads with oil and balsamic

mushroom croquettes

fried potatoes with traditional garlic sauce

with a soft tarragon dressing

served over stornoway black pudding with a baked apple balsamic glaze

with med veg risotto topped with melted mozzarella

with tomato and onion chutney

with hand cut chips and minted pea puree

7oz wagyu burger

8oz aberdeen angus 28 day aged

chargrilled with tomato, cheese and oregano

served with aioli

with hand cut chips and minted pea puree

coated in paprika and deep fried, served with aioli

over bacon spinach lentils a red wine jus

with shoestring fries mixed leaf salad

served on focaccia bread

serrano ham, manchego cheese spicy plum chutney in focaccia bread

thin slivers of steak with rocket leaves and horseradish served in a french baguette

the classic bacon, lettuce and tomato

Grain fed for the last 100 days giving this a great texture and unique taste, our personal favourite at BLUE for taste and quality

over creamy mash potato with wilted spinach and a poached egg

oven baked in white wine garlic with a hint of lemon, parsley black pepper with minted new potatoes oven roasted cherry tomatoes

with creamy mashed potato green veg

with vine tomato, rocket and balsamic dressing

a selection of ham, chicken and mushroom

served with aioli

shell on in olive, tomato, wine and herb sauce

stuffed with creamy goats cheese

in piping hot garlic oil and red wine

presented over roasted Capsicum with a lemon dressing

served over fresh leaves

served over stornoway black pudding with a baked apple balsamic glaze

served over a bed of fresh leaves

filled with med veg risotto topped with melted mozzarella

2 to share

chargrilled halloumi roasted aubergine

The king of spanish cured hams served traditionally with pan con tomato

Iberico de bellota, chorizo Iberico de bellota, lomo Iberico de bellota (c100g of meat)

served on a bed of mixed leaves and vine tomatoes, drizzled with homemade honey and balsamic dressing

dressed with fresh basil and organic olive oil

serrano ham, chorizo, lomo cabezeda (c100g of meat)

with spicy tomato onion salsa, roasted mediterranean veg and clams

with Halloumi, mediterranean vegetables and saffron rice

Slices of Aubergine presented over potato rosti with soft basil and tomato coulis

with a mixed leaf garnish and fresh minted new potatoes

served with a marie rose sauce

served with vanilla ice cream

with raspberry coulis

with cod seabass, scallops and clams

Serrano Ham, Chorizo, Lomo Cabazeda (c100g of meat)

A delicious selection of specialty cheese sourced from Spain

with lemon mayonnaise

Served with choice of crusted or vanilla ice cream

served with vanilla ice cream

with ice-cream or custard

Served in a toasted glazed brioche bin with fresh tomato, rocket leaves and home made sun dried tomato and pesto mayonnaise and Skinny French Fries. Add Apple Cider Brandy Chutney Tomato Onion Relish Spicy Plum Chutney £1; Chorizo Bacon Cheddar Cheese Goa

with a mixed leaf garnish and fresh minted potatoes

chefs choice of seafood ingredients of the day

with shoestring fries and mixed leaf salad (Mushroom, cheese or bacon)

a delicious selection of specialty cheese sourced from spain*

marinated in honey lemon and mustard

A fabulous Argentinian cut or Cube roll as they call it. The fatty centre delivers great taste throughout this juicy steak

Bone in grain fed and french trimmed beef. The caveman's dream and glorious taste to go with it

Bone in, grain fed Aberdeen Angus beef. Fantastic quality and taste derived from this bone in cut

The centre cut of the Filet 28 day aged grass fed Aberdeen Angus

Magnificently tender cooked with the fat of the cap still on to give it a great taste. Please note this outtakes around 40 minutes to cook