In addition to the à la carte menu below, the Amazing Grazing menu is now also available evenings 6-7pm and 9-10pm.

Michael Caines at ABode Glasgow Menu

Starters

Crab cannelloni
spiced apple puree, crab foam
£12.95

Ballotine of Loch Duart salmon
smoked salmon mousse, lemon purée, lemon oil
£12.00

Roasted Skye scallops
curried cauliflower beignets, cauliflower purée, curry oil
£12.50

Terrine of wild rabbit
pickled girolles, basil mayonnaise
£12.95

Roast quail breast
smoked aubergine purée, wild mushrooms, lentils, five spice jus
£10.50

Main Courses

Rack and breast of Orkney lamb
swede and potato pave, artichokes, tapenade jus
£23.50

Scallops, langoustines, mussels
poached in thyme and riesling sauce, fennel purée, squid ink pasta
£19.00

Glazed Gressingham duck breast
savoy cabbage, potato gnocchi, shallot purée, spiced jus
£22.50

Sirloin, blade and tongue of Orkney beef smoked pomme purée, onion marmalade, madeira sauce
£26.50

Fillet of wild halibut
thai purée, stir-fried mange tout,
shiitaki mushrooms, lemongrass sauce
£23.00

Cheese Plate

Selection of Scottish and French

Sainte Maure
Recognisable by its tubular shape and the straw which traverses through the middle, this is the masterpiece of Touraine goats cheese. Young cheeses are moist and grainy, but as the mould develops, the cheese dries, hardens and becomes more dense. Saint-Maure has a lovely, musty, citrus flavour that intensifies with age. Its pâté is a fine, texture white and firm. The aroma is of walnut. The cheese has a slightly salty taste and depending on the period of maturation the savour is nutty.

Livarot
One of the oldest cheeses originating from Normandy, this cheese is still produced using traditional methods - wrapping each in bands of rush leaves during its maturation period. The rind is coloured reddish-orange and depending on the length of maturing, the pâté is golden yellow with a taste that is perfumed and slightly piquant. The lovers of this cheese delight in its strong odour and full flavour.

Camembert
This famous French cheese dates back to the 18th century and is named after the Norman village in which it was created. Made from 100% cows milk, this cheese has a soft crumbly texture at the beginning of its ripening then gets creamier over time and acquires a delicate salty flavour.

Dunsyre blue
Produced by Humphrey Errington in Carnwrath, Lanarshire. This cheese is a cylinder shaped, unpasteurised, vegetarian, blue cheese made from cow's milk. The moist, white rind has a variety of moulds. The cheese is wrapped in foil. When aged, the smooth, creamy-coloured interior is penetrated by chunky streaks of blue-green mould that impart a spicy flavour. Dunsyre Blue ripens in 6 to 12 weeks.

Isle of Mull
This is a hard unpasteurised cows milk cheese. Traditionally bound in cloth and matured for up to 12 months. This cheese has a slightly granular texture with flavours of garlic and onion, with a lovely spicy tang.

£12.00 per person

Desserts

Hot salted caramel fondant
passion fruit sorbet, cream cheese espuma

Carrot and ginger cake
anise bavaroise, vanilla sayayon, carrot sorbet

Pear ‘Belle Helene'
poached pears, pear foam, poire William ice cream and chocolate sauce

Chocolate and orange dome
blood orange jelly, cocoa nib ice cream

Praline and chocolate cremeaux
chocolate mousse, vanilla ice cream

Desserts £7.50

Coffee and petit fours
£3.75

If you are concerned about food allergies e.g. nuts, you are invited to ask one of our staff for assistance when selecting menu items.
All great cuisines of the world have a strong regional identity, therefore we source our produce locally where possible.
We would be grateful if you would refrain from using mobile phones in the restaurant.
All prices are inclusive of VAT at 15%. A discretionary service charge of 12% will be included for you to consider