Le Sept, 5 Hunter Square, Edinburgh, 0131 225 5428
Google Map here

A pdf file of this menu can be downloaded here

Starters
Soupe a l’Oignon
With a Cheese Crouton

Shetland Smoked Salmon & Crayfish Salad
With a Lime & Basil Dressing

Brie Filo Pastry Parcel
With Redcurrant & Poppyseed Dressing

Chicken Liver Terrine
Wrapped in Bacon With a Red Onion Jam

Escargots (1 Doz)
With Garlic Butter

Grilled Queen Scallops
In a blue chees sauce

Second Course
Colonel: Vodka and Lemon Sorbet

Main Courses
Aberdeen Angus 8oz Sirloin Steak
Served with Fries
All beef is prime quality Aberdeen Angus or Scottish Borders Limousin Beef

To accompany your steak, choose from the following sauces:
Cracked Peppercorn & Brandy Gravy • Garlic & Parsley Butter
Mushroom Cream Sauce • Rosemary & Garlic Jus

Grilled Fillet of Scottish Salmon
Served with Rice  
To accompany your salmon, choose from the following sauces:
Lemon, Coriander and Olive Oil • Pine Kernel Pesto
Pancetta, White Wine and Cream

All the above main dishes are served with vegetables.

Tartiflette
Served with Salad
Potato, Onion & Leek Fondant topped with Reblochon Cheese
Served with Mixed Leaf Salad with a Lime Herb Dressing

Crèpes
Le Sept savoury crèpes are all made to order, generously filled and come
with our own bechamel sauce and topped with Jarlsberg cheese.   
All crèpes and omelettes are made with organic, free range eggs
Crêpe fillings:
Ham or Mushroom
Chilli Con Carne • Spinach & Ricotta
Chicken & Asparagus • Smoked Haddock, Chives & Crayfish Tails

Desserts

Ice Cream or Lemon Sorbet
Lemon crèpe
Chocolate crèpe 
Rich home-made chocolate & Cointreau Terrine
With a Red Berry Coulis & Fresh Cream

A pdf file of this menu can be downloaded here

Starters

Vegetarian Haggis 
Wrapped in Filo Pastry with Whisky Cream Sauce

Escargots (1 Doz)
With Garlic Butter

Shetland Smoked Salmon & Crayfish Salad
With a Lime & Basil Dressing

Grilled Queen Scallops
In a Blue Cheese Sauce

Grilled Goat’s Cheese Salad
With Leaves, Croutons, Olive Oil, Garlic & Fresh Basil

Chicken Liver Terrine
Wrapped in Bacon with Red Onion Jam

Starter Size Crèpes
All made with organic, free range eggs
Crêpe fillings:
Mushroom
Spinach & Ricotta • Chicken & Broccoli
Smoked Haddock, Chives & Crayfish Tails

Second Course

Colonel: Vodka and Lemon Sorbet

Soupe a l’Oignon
With a Cheese Crouton

Main Courses

Aberdeen Angus 8oz Sirloin Steak
Served with Fries

To accompany your steak choose from the following sauces:

Cracked Peppercorn & Brandy Gravy • Garlic & Parsley Butter   
Mushroom Cream Sauce
Mixed Berries & Port Sauce • Rosemary & Garlic Jus

Roast Haunch of Venison
Perthshire Venison, Marinated in Red Wine with Port & Berry Sauce
Served with Dauphinoise Potatoes

Roast Fillet of Lamb
From the Scottish Borders with a Rosemary & Garlic Jus
and Served with Dauphinoise Potatoes

Sea Bass Millefeuille 
With a Pancetta Cream Sauce on a Bed of Rocket  Served with Rice

Grilled Fillet of Scottish Salmon
With Lemon, Coriander and Olive Oil Sauce Served with rice

All the above main dishes are served with vegetables

Tartiflette
Potato, Onion & Leek Fondant topped with Reblochon Cheese
Served with Mixed Leaf Salad with a Lime Herb Dressing

Desserts

Rich Home-Made Chocolate & Cointreau Terrine
With a Red Berry Coulis & Fresh Cream

Creme Brulée
Maple Syrup, Pecan Nuts & Ice Cream Crèpe
Glayva & Orange Crèpe
Selection of French and Scottish Cheeses
Served with Oatcakes