Collinsons - Full Menu
Full Menu
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Illy Coffee With TabletRestaurant Category
Antipasti
Italian Specialties
Fish
Dessert
White Chocolate Cheesecake
Dark Chocolate Fondant
Sticky Date And Ginger PuddingGnocchi
Soups
Homemade Cakes
Rice
Mexican-American Food
Pork Dishes
Entrées
Chicken
Assorted Desserts
Desserts
Selection Of CheeseChicken Dishes
The Main Event
Pan-Fried Fillet Of BeefStarters
Jerusalem Artichoke Velouté
Seared Scottish Scallops
Salad Of Salt Baked Beetroots
Smoked Haddock, Prawn, Mussel And Potato Chowder
Smoked Haddock, Prawn And Potato Chowder With Crispy Pancetta And Chives
Seared King Scallops - Wilted Spinach - Oyster Mushrooms
Kiln Smoked Salmon - Avocado Salsa
Glazed Pork Belly - Stornoway Black Pudding - Spiced Apple Puree
Ballontine Of Chicken - Mango - Coriander
Salad Of Smoked Duck - Walnuts - Blue Cheese - Apple Lightly Curried Mayonnaise
Salt Baked Beetroots - Goat's Cheese - Pickled Purple CarrotsMain Course
Breast Of Corn-Fed ChickenVegetarian / Végétarien
2 Course
3 CourseMains
Baked Smoked Haddock
Pan-Fried Fillet Of Hake
Pan-Roasted Loin Of Roe Deer
Leek And Gruyere Cheese TartLunch Special
3 Course LunchDesserts
Warm Apricot Frangipane Tart
Braeburn Apple And Golden Sultana Crumble - Homemade Vanilla Custard
Chocolate Tree Dark Chocolate Mousse - Honeycomb - Coconut Ice Cream
Chocolate Tree Dark Chocolate Fondant - Honeycomb - Salted Caramel Ice Cream
Sticky Toffee Pudding - Toffee And Pecan Nut Sauce - Vanilla Ice Cream
Warm Almond And Apricot Tart - Crème Anglaise
Selection Of Cheese - Arran Oatcakes - Crackers - Grapes - Quince Jelly
Mango Panna Cotta - Cardamom Syrup - Coconut SorbetExtras
Illy Coffee With Homemade TabletPescados Y Mariscos
Seared Fillet Of Hake - Creamed Spinach And Leek - Sautéed Potato Vermouth Butter Sauce
Pan-Fried Fillet Of Sea Bass - Warm Potato Niçoise - Sauce ViergeMeats
Pan-Fried Fillet Of Beef - Potato Rosti - Caramelised Shallot
Slow Cooked Shoulder Of Lamb - Spring Greens - Creamy Mash - Oyster Mushrooms - Tarragon And Madeira Reduction - Redcurrant And Port Wine Sauce
Confit Of Gressingham Duck - Braised Red Cabbage - Sautéed Potatoes
Pan-Roasted Loin Of Red Deer - Braised Red Cabbage - Gratin Potatoes - Chantenay Carrots - Port Wine And Crème De Cassis Sauce
Breast Of Guinea Fowl - Puy Lentils - Morel Mushrooms - Toasted Pine Nuts - Sautéed Sweet PotatoVegetarian
Leek And Gruyere Cheese Tart - Rocket - Slow Roasted Plum Tomato - Toasted Pine Nuts - Sautéed Sweet PotatoThis restaurant offers dishes containing these ingredients
These Types Of Dishes Are Being Served
Side Dishes
Main
Slow Cooked Pork BellySteak & Frites*
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