Howies
Chapel Street Howies Chapel Street

Group Menu

Bread, Olives & Dips

Freshly baked bread with balsamic & olive oil

1.00 pp

Mixed olives

1.60

Olive tapenade, houmous

each 1.95

 

Starters

Soup of the day

served with freshly baked bread & butter (V) (NGCI available)

Haggis, neeps & tatties

with thyme jus (vegetarian haggis also available)

Smoked mackerel pate

beetroot relish & oatcakes

Butternut squash falafel

with tabbouleh & houmous (V) (VGN) (DF)

 

Mains

Chargrilled chicken breast

potato & celeriac boulangère, sautéed leeks, chestnut mushrooms & tarragon jus (NGCI)

Handmade fishcake

with a perfectly poached egg & seasonal greens (available at lunch only)

SCOTTISH SALMON

tomato & cannellini bean ragout, roasted peppers & wild garlic pesto (NGCI) (available at dinner only)

CRISPED PORK SHOULDER & BLACK PUDDING

sautéed potatoes, cabbage & apple sauce (DF)

Butternut squash & sage risotto

pine nuts & spinach (V) (NGCI) (N)

 

Desserts

Howies banoffee pie

with biscuit base, toffee sauce, banana & whipped cream

Sticky toffee pudding

with caramel sauce & homemade vanilla ice cream

Poached rhubarb with homemade crumble,

 almond milk anglaise & raspberry sorbet (N) (VGN) (DF) (NGCI)

Chocolate & cranberry brownie

with vanilla bean ice cream (NGCI)

 

NGCI = Non Gluten Containing Ingredients  V = Vegetarian  VGN = Vegan  N = Contains Nuts  DF = Dairy Free

For allergen information on each dish, please speak to a member of staff or visit howies.uk.com. Due to the busy nature of our kitchens, it is not possible for us to guarantee dishes are 100% allergen free.

Terms and conditions. This menu is subject to seasonal changes. A 10% discretionary service charge will be added to tables of 6 or more.

Book Now

Open Monday - Saturday
Lunch 12.00pm - 2.30pm
Dinner 5.30pm – 9.30pm

Prefer to make your reservation via phone?
Call 01224 639500.

If you're unable to book a table online, please drop us a line or email us on aberdeen@howies.uk.com and we'll do our best to accommodate your booking.