About Gallery Press & News Private Events Contact Make a Reservation Map

Dinner

Appetisers

Oysters on the Half Shell - Market Price
Thyme Mignonette or Beer Battered, Cocktail Sauce (6pcs)

Pork Rilletes, 9
Black Pepper - Apple Chutney, Grilled Sourdough

Local Cheese Selection, 16

MQS Cured Meat Plate, 16

Starters

Cauliflower Soup, 9
Mushroom Chips, Truffle Oil

Endive and Blue Cheese Salad, 10
Watercress, Apple, Toasted Pecans

Roasted Winter Vegetable Salad, 10
Seasonal Greens, White Bean Puree

Highlands Smoked Salmon, 12
Piccalilli, Caperberries

Seared Scallops, 14
Pea Puree, Crispy Black Pudding, Fennel

Roast Pork Belly, 11
Grilled Onion Puree, Romanesco, Pickled Red Onions

Seared Hudson Valley Foie Gras , 16
Warm Fig, Port Glaze, Walnut Crumble

Mains

MQS Burger, 16
Spiced Tomato Pickle, Iceberg Lettuce, Cheddar, House Cut Chips

Grilled Trumpet Royale Mushroom Salad, 15
Squash Blossoms, Radish, Sunflower Seeds, Truffle Vinaigrette

Fish & Chips, 20
King Prawn, Fish of the Day, Homemade Tartar, Mushy Peas

Roasted Pollock, 20
Potato Mash, Kohlrabi-Radish Salad, Fried Capers

Pan Roasted Sea Bream, 24
Confit Fennel Relish, Anchovy Mayonnaise, Sage Fritters

Grilled Pork Chop, 24
Cinnamon and Thyme Roasted Pears, Parsnip Puree, Raw Snow Pea and Mint Salad, MQS Mustard

Roasted Duck Breast, 27
Butternut Squash Salad, Pumpkin Seed Dressing, Honey & Sage Jus

Venison Wellington, 27
Cranberry Chutney

Sides

Chips and Curry Sauce, 5

Mushy Peas, 6

Fried Boozy Brussels Sprouts, 6

Organic Green Salad, 7

Snacks

Marinated Olives, 7

Devils on Horseback, 7

Sausage Rolls, 7

Desserts

Goat Cheese Cake, 8
Fig-Port Sorbet, Corn Cake Tuille

Nougat Milk Chocolate Mousse, 8
Salted Caramel, Graham Cracker

Banoffee Pudding, 8
Coffee Caramel, Graham Cracker

Mincemeat Tart, 8
Lemon Peel Ice Cream, Brandy Custard, Black Currant

Chocolate Stout Pot de Creme, 8
Maple-Whisky Mousse, Oatmeal Cookie Sandwich

Local Cheese Selection, 16

'Crop to Cup' French Press, 4

Dessert Wine

Lat Harvest Chenin Blanc, Chateau De Fesles, Bonnezeaux, 10

Port, Quinta do Noval 'LBV', 2004, Portugal, 9

Oloroso Sherry, Dios Baco, Spain, 10

Brunch

Cocktails

Bonnie Prince Charlie, 9
Sparkling Wine, St. Germain, Drambuie, Orange Bitters

The Lady of the Lake, 10
House Infused Heather Vodka, Lemon, Honey, Housemade Lavender Bitters

Presbyterian Revenge, 11
Glenrothes Select Reserve, Cynar, Lemon, Grapefruit Bitters, Splash of Soda

The Phoenix, 11
Rye Whiskey, Applejack, Maple Syrup, Orange Bitters, Champagne

Respect Your Elders, 12
Plymouth Gin, Rosemary Syrup, Lemon Juice, Angostura and Lavender Bitters

The McQueen, 13
Glenrothes Select Reserve, Fidencio Mezcal, Dark Agave Syrup, Orange & Chocolate Bitters

The Walsingham, 12
White Rum, Ginger Syrup, Pernod Absinthe, Pineapple Juice, Lime Juice, Peychaud's Bitters

Scotch Hot Toddy, 10
AnCnoc 12yr, Honey, Lemon, Spices, Hot Water

French 75, 11
Caorunn Scottish Gin, Lemon Juice, Simple Syrup, Sparkling Wine

Rob Roy, 12
AnCnoc 12 yr, Dolin Sweet Vermouth, Angostura Bitters, Brandied Cherries

Cognac Sazerac, 12
Cognac, Herbsaint, Muddled Sugar Cub, Peychaud's Bitters

Scotch Old Fashion, 12
Glenfiddich 12 yr, Muddled Sugar Cube, Orange, Brandied Cherries, Angostura and Orange Bitters

The Jacobean, 13
AnCnoc 12yr, Carpano Antica, Green Chartreuse, Peychaud's Bitters

Blood and Sand, 13
AnCnoc Single Malt, Dolin Sweet Vermouth, Cherry Heering, Orange Juice

Scotch

Glenlivet, 12yr. Banffshire, 40% Alc., 12
Golden in appearance, the 12yr is very stylish on the nose with notes of fruit and malt. On the palate this classic Speyside is fruity with vanilla and subtle smoke. The finish is medium in length.

Glenlivet 15yr, French Oak Reserve, Banffshire 40% Alc., 15
Selective maturation in new Limousin oak casks, usually reserved for wine, has added delicate overtones of spices while perfectly complementing the subtle elegance of the original malt. The Glenlivet 15 Year Old French Oak Reserve has an intense and sweet aroma with hints of citrus fruit and cedar wood. The taste is well structured with an interplay of fruits and spices. This is a beautifully balanced, rich and mellow whisky with a long creamy finish.

Glenlivet, 16yr, Nadurra, Banffshire, 55.1% Alc. , 16
Bright Gold in colour. A fresh summer-like medley of floral and sweet spice aromas enhanced by gentle notes of toasted oak on the nose. Smooth and silky with the sweetness of soft fruits and honeyed flowers balanced by a dry oak finish on the palate with considerable length and notes of ginger and hazelnuts.

Glenlivet 18yr, Banffshire, 43% Alc., 18
Dark amber in color. Fullon the nose with Some peat, floral notes, sherry, honey and fruit. Firm smooth body. Full, rich, round, floral palate with some sweetness. Rich, drying finish with spice and smoke.

Glenfiddich, 12yr, Banffshire, 40% Alc., 12
A touch of pear on the nose, followed by a distinctive well-balanced flavor of rich fruit, subtle pine and a hint of peatiness. A satisfying long, lingering and rounded finish.

Glenfiddich, 15yr, Banffshire, 40% Alc., 15
A full and fruity nose, with delicate honey and vanilla notes. The taste is elegantly smooth, with deep flavor that reveals fruit, gentle spice and a touch of oak. The finish is long and satisfying.

Glenfiddich, 18yr, Banffshire, 43% Alc., 18
An elegant nose, faintly sweet, scented with apple and wood. Finely balanced sweetness and oak on the palate with peat, fruit, slightly nutty. It is robust and full-bodied, yet remarkably soft, rounded and long lasting.

Glenfiddich, 21yr, Banffshire, 40% Alc., 21
Deep golden in appearance, the 21yr has dry fruits, burnt sugar, leather and oak on the nose. Full bodied and balanced palate with a long, lingering finish with slight spiciness.

Dalwhinnie 15yr, Highland, 43% Alc. , 16
Light and fresh with a hint of peat on the nose, quite fruity. Light to medium bodied, but very firm and smooth. Sweet, floral, honeyed palate medium length. Heathery finish.

Glenmorangie 10yr, Highland, 40% Alc., 12
Savor the fruits of the Italian garden as creamy vanilla slips like liquid silk over the tongue as peaches and cream which leads to mandarins and lemons that effervesce in the mouth. The charming sweetness of delicious juices is left on the tongue.

Glenmorangie Nectar D'or, Highland, 46% Alc., 18
Sauternes is a sweet, delicate French wine, usually served as a dessert wine, made from Sémillon, Sauvignon Blanc and Muscadelle grapes that have been affected by Botrytis Cinerea, the

Glenmorangie Lasanta, Highland, 46% Alc., 14
Glenmorangie Lasanta is an elegant and full-bodied single malt whisky that has been extra matured in Spanish Oloroso Sherry casks after a minimum of 10 years in ex-bourbon casks. its key flavor notes are of toffee, raisins and walnuts. with chocolate covered raisins, honeycomb and smooth caramel toffee. Taste: The full, sweet flavor typical of Spanish sherry with sultanas, orange segments, walnuts and butter toffee. Finish: Satisfyingly long with spiced orange and chocolate enrobed hazelnuts.

Glenmorangie, Quinta Ruban, Highland, 46% Alc., 14
The aroma is of just-peeled mandarin oranges and Belgian chocolate mint crisps with dark chocolate-enrobed walnuts leaving in their wake the lemony-rose jelly texture of Turkish delight. Then sugar-coated orange segments emerge, countered by crisp mint chocolate, adding a chiffon like texture.

Glenmorangie Signet, Highland, 46% Alc, 35
Lumsden, head of distilling and whisky creation for Glenmorangie, has been tinkering with this expression for about a decade, according to his associates. He has married barley grown on the Glemorangie land with chocolate malt as well as maturing various whiskies used in the blending in a variety of woods. Precise ingredients are being kept vague for competitive reasons. The deeper flavors of tobacco, leather and chocolate are key factors in the richness of taste. But Signet doesn't stop there, notes of sherry and orange zest in the nose, followed on the palate by pineapple, green apple ... even a bit of honey and maple.

Oban 14yr , Highland, 43% Alc. , 15
The nose is rich with sweetness and fruits - oranges, lemons and pears, with sea-salt and peaty smokiness. Full and rich body. The Palate is filled with mouth-filling late autumn fruits - dried figs and honey-sweet spices; followed by a smoky malty dryness. Long, smooth-sweet finish with an oak-wood, dryness and a grain of salt.

Ardmore Traditional Cask , Highland, 43% Alc. , 12
At the bottle strength the full rich flavors burst and fill the mouth with a creamy peat tang and a touch of vanilla’s soft gentleness.

Glen Grant 16, Highland, 43% Alc., 16
It’s bouquet is medium and dry with a rich dried fruit and fruity aroma.On the palate, it’s smooth, deep rich ripe peachy flavor, delicately lingers on the finish.

Arran Malt 10yr, Isle of Arran, 46% Alc., 12
The initial rush of rich vanilla sweetness gives way to the fruits of slow distillation. A touch of cinnamon adds a spicy edge to the soft and sweet texture which captivates the palate. Classic citrus notes have rounded with age and reveal new depths of character against a background of sweet oak.

Arran Malt 14yr, Isle of Arran, 46% Alc., 14
An initial burst of brine leads onto warming toffee appesla hazelnuts. This is followed by dates, chocolate orange and spiced tea cake. A trademark Arran finish with cinnamon spices leading back to where the experience began, with a classic island style salty wave balancing the sweet fruit of the palate.

Arran Malt St. Emilion Wine Cask, Isle of Arran, 50% Alc. , 16
This one is aged 8 years in ex-bourbon wood, and 1 year in St. Emilion Gran Cru Classe wine barrels from France. This is a very full bodied whisky, with a viscous mouth and layers of deep fruit with some late spice. This malt is sweet, creamy and really grips the mouth.

Arran Malt Amarone Cask, Isle of Arran, 50% Alc., 14
Poached pears and honey followed by toasted almonds and a subtle touch of cranberry are prevalent on the nose. On the palate dark chocolate, cherry and Turkish delights of stewed fruits and toffee surface. A well balanced combination of restrained fruit and oak from the Amarone casks delivers a concentrated and elegant malt.

Arran Malt Saurternes Cask, Isle of Arran, 50% Alc., 14
On the nose, one can find honeysuckle, melon and marzipan with a spicy edge to add balance. The palate is richly honeyed and backed with a lifting zestiness, which slides into spice and zingy salt. Once the dram opens out, vanilla and sultana stand out followed by notes of toasted oak.

Talisker 10, Island, 46% Alc., 15
Peat-smoke with sea-water saltiness and citrus sweetness on the nose and a full body. A rich dried-fruit sweetness with smoke and strong barley-malt flavors on the palate, warming and intense. At the back of the mouth is an explosion of pepper. Huge, long, peppery finish with an appetizing sweetness.

Isle of Jura 10 Year old, Island 40% Alc. , 14
A very accessible, easy-drinking malt. Medium-bodied with a delicate sweet palate, with a hint of brine developing on the finish. A great introductory malt.

Scapa 16 Year old, Orkney 40% Alc. , 16
The nose offers apricots and peaches, nougat and mixed spices. Pretty, yet profound. Medium bodied, with caramel and spice notes in the mouth. The finish is medium in length and gingery, with fat, buttery notes emerging at the end.

Highland Park 12, Orkney 43% Alc., 12
The first impression of this dram highlights peat smoke, honey, Heather, malt, hints of Oloroso or Amontillado sherries come through.The finish is dry with smoke but balanced.

Highland Park 15, Orkney 43% Alc., 15
The nose is aromatic with smoke and a hint of camphor. The taste is rich initially, then sweet, developes into a dry smokiness.

Ardbeg Airigh Nam Beist, Islay, 46% Alc., 16
Sweeter and creamier nose than the 10 Years Old version, with less overt peatiness. Big and brooding on the palate, with burning peat and seaweed. Oily and slightly peppery, with ripe fruit characteristics. The addition of water brings out liquorice, dark chocolate and even violet notes. The finish is lengthy, with strong coffee and liquorice, but predominantly bonfire smoke.

Ardbeg 10, Islay, 46% Alc., 14
Astoundingly smoky, yet delicate with subtle tarry notes behind on the nose. With water the smoke dies a little and raisin and caramelised apple notes emerge. On the palate, an immediate waft of peat smoke. Full, robustly flavored with turf and lap sang souchong tea. The finish is Salty, long and filled with fragrant peat.

Ardbeg Uigeadail, Islay, 46% Alc., 15
The undiluted nose is deep and rounded – chocolate caramels and barley sugar combine with dates, raisins and smooth sherry notes. Later, you find leather and linseed oil. On the palate, sweet, chewy and oily with a silky mouth feel. The flavor is initially sweet, revealing fruit cake and treacle. This is followed by barbecued or honey roast food with the slightest hint of olives.

Laphroaig, 10yr, Islay, 43% Alc., 12
Pungent, earthy aroma of blue peat smoke, the sweet nuttiness of the barley. The delicate heathery perfume of Islay's streams. It is as unique as the island itself.

Laphroaig, Quarter Cask, Islay, 48% Alc. , 14
A vibrant young Laphroaig whose maturation has been speeded up by Ageing in Quarter Casks. This shows soft sweetness and a velvety feel when first tasted, then the intense peatiness so unique to Laphroaig comes bursting through.

Laphroaig, 18yr, Isaly, 48% Alc. , 25
This 18 year old expression of Laphroaig is made in limited quantities each year and savoured by a fortunate few. A soft, sweet and spicy Islay peat smoke greets you when you first open the bottle. The immediate taste is an oak sweetness, from 18 years in the barrel. A faint hint of the sea can be detected, testimony to its time maturing on the remote island of Islay.

Bowmore, 12yr Islay , 43% Alc., 12
An enticing nose of lemon and gentle brine leads into a smoky, citric palate with notes of cocoa and boiled sweets appearing in the lengthy, complex finish. Bowmore captures all that is best about Islays.

Bowmore, "Darkest" 15yr, Islay, 43% Alc., 15
Deep aromas of nutmeg, oloroso Sherry, dark toffee and black pepper; a textbook Islay/sherry perfume. The Palate is winey, concentrated and stunningly Sherry-like; at midpalate the taste profile expands to include dark honey, butterscotch, old oak, vanilla extract and cocoa bean. Concludes delicately and as sweet as honey. If you want a hint of what the legendary but no longer available Black Bowmore 1964 was like, pick up a bottle of Darkest

Bruichladdich Waves, Islay, 46% Alc., 16
This Islay dram is only medium peated with waves of sweet fruit and complex smokey flavors. This edition of WAVES was to be a combination of different vintages of Bruichladdich that were matured in Bourbon and Madeira casks and a wee bit of Octomore to give it a kick of peat.

Bruichladdich Rocks, Islay, 46% Alc., 16
So, Bruladdich is quintessentially Islay. The whisky has distinctive salty, smoky notes, with some verions peated. A provocative new whisky concept "The Designer Single Malt" - set to challenge several long-held industry beliefs is introduced by Bruichladdich. A Champagne-influenced single malt, aged in French wine casks.

Bruichladdich Resurrection , Islay, 46% Alc., 16
Pretty far from the usual, fruity Bruichladdich profile. Lots of spices, mostly pepper and mint. With water, there are hints of coffee and peanuts. This is called the "resurrection dram" because it was the first distillation after Bruichladdich was re-opened by its new owners, on 23/10/2001.

Bruichladdich PX Sherry 1992, Islay, 46% Alc., 25
This Islay dram is rich, crystallized, plump, dark and luscious with the lighter apricot, pear and melon notes bringing a heavenly sweetness to the spirt. Then it's soft brown sugar and cocoa beans moving into marshmellow and nougat with a twist of syrup soaked dried sultanas and raisins. The oaky sweet tannin nutty flavors spread completely across the palate proving a rich out of this world texture.

Auchentoshan Three Wood, Lowland, 43% Alc., 15
On the nose it's possible to distinguish the different casks. There is clear sherry influence with notes of raisins, plums, dates and oranges. Bourbon associations as well. Some vanilla, apricot, apple and cinnamon. Toffee. Tobacco. On the palate, sweet, lots of toffee and chocolate. Caramel and nuts, quite "dark" with some burnt sugar. The finish shows some bourbon-type flavours: cedar and pine wood, mint and spices

Auchentoshan 18yr, Lowland, 43% Alc., 25
The nose is fresh tobacco leaf then sweet with a hint of caramelised sugars, green tea and toasted almonds. At first the palate has a floral freshness with sweet barley sugar which gently ebbs to reveal a tangerine zestiness that leaves the palate alive and refreshed. It leaves a long, lingering and well balanced dram that invigorates the mouth.

The Balvenie 12 yr Doublewood, Speyside, 50.4% Alc. , 14
This magnificent dram gets it's character from being matured in sherry and bourbon casks. Sweet fruit and Oloroso sherry notes layered with honey and vanilla are present in the nose. This is a smooth and mellow single malt of beautifully combined flavors of nutty sweetness, cinnamon spiciness and a delicately proportioned layer of sherry, with a long warming finish

The Balvenie 15 yr Single Barrel, Speyside, 50.4% Alc., 15
On the nose, vanilla, with the honey a degree lighter than some previous bottling. Palate, an explosion of bittersweet flavors. Incredible depth and complexity with the trademark Balvenie maltiness. Lots of spicy peat notes. The finish is amazingly long with some chewy smoke, even a hint of liquorice. Some chocolate for good measure.

Balvanie 21yr Portwood, Speyside, 40% Alc., 27
Peat smoke, honey, heather, malt, nuts, sherry wood comes through on the nose. Light oily feel to the malt. Medium-weight mouth feel. Peat seems to settle on the midline across the tongue, followed by Oloroso sherry and nuts, a touch of pepper, then malt and heather. Finish is dry, long and toasty

Aberlour, 12yr, Double Cask Matured Speyside, 43% Alc. , 12
Medium amber color. Fairly intense aromas of smoke and oranges. Mellow, honeyed sweetness at first on the palate, then smooth oak, some spice, and dried fruit notes. A dose of acidity and warm heat. An accessible, fruity style.

Aberlour A'bunadh, Speyside, 59.7% Alc., 14
Very big notes of raisins, chocolate, prunes, cherry liqueur, cloves... All that is nicely dry and even a tad smoky but that may well come from the alcohol. Very powerful on the palate a marvelous blend of sweetness with adequate spice & earthy tones.

Glen Grant 16, Speyside, 43% Alc., 16
It's bouquet is medium and dry with a rich dried fruit and fruity aroma. On the palate, it's smooth, deep rich ripe peachy flavor, delicately lingers on the finish.

The Glenrothes, Speyside, Select Reserve, 40% Alc., 12
Ripe fruits, spice and toffee on the nose, with a whiff of Golden Syrup. Faint wood polish in the mouth, vanilla, spicy and slightly citric. Creamy and complex. Slightly nutty, with some orange, in the drying finish.

Benromach Organic, Speyside, 40% Alc. , 12
A nose of cloves and vanilla, and a smooth palate with malted milks fruits and a citric finish. Great value malt whisky matured in 80% bourbon and 20% sherry casks. Light to medium-bodied. Fruity, vanilla, notes of malt and smoke. Dry and malty finish.

Gordon & McPhail, Glentauchers, 16yr, Speyside 43% Alc. , 16
Light Gold, Banana Chews, Milky, and Very Creamy with a touch of lemon sherbert. Creamy, almost fizzy, with more orange notes that lemon and some grassy notes. Fresh crisp fruits and a touch of herbal.

Gordon & McPhail, Miltonduff, Speyside, 43% Alc., 12
Fruity aromas - raisins, with fragrant heather and cereal notes. Sweet, fruity cereal flavors with a spicy edge, and floral/ freshly cut grass notes, finishes balanced sweet and round.

Milton Duff 10yr, Speyside, 40 % Alc., 12
Fruity aromas on the nose with raisins, fragrant heather and cereal notes. Sweet, fruity cereal flavors with a spicy edge. Floral/freshly cut grass notes. Balanced sweet and rounded finish

Glenlivet 15 French Oak, Speyside, 40% Alc., 16
This Reserve whisky has an intense sweet aroma with hints of citrus fruit and cedar wood. The taste is well structured with an interplay of fruits and spices. This beautifully balanced rich and mellow whisky with a long creamy finish.

The Glenlivet 1991 Nadura, Speyside, 46% Alc. , 18
The nose is light, with no noticeable peat or smokiness. Instead it smells of oak or other hard wood, alcohol, and honey. The mouth feel is silky and smooth. It starts relatively sweet, without a huge body up front. The depth comes after the first taste. The whisky finishes long and slow. The heat is complex, with elements of pepper and cream.

The Macallan 12yr, Speyside, 43% Alc. , 12
Sherry, honey, flowery notes on the nose. Full, smooth body. The palate has hints of flowering currant. Finish Slightly more rounded.

The Macallan 18yr, Speyside, 43% Alc. , 28
The big, creamy taste that The Macallan is famous for, with an added layer of complexity from the delicate charred smokiness. The sherried sweetness and some spice carry over from the nose. The whisky is big and creamy. A delicate, charred smokiness permeates the dram. More like a wood smoke than the coal smoke of Islay whiskies.

Macallan cask strength, Speyside, 58% Alc., 14
Earthy, nutty with hints of sherry on the nose. Rich, big and orange toffee on the palate, very lively. Long, peppery, spicy finish with its distinctly reddish chestnut color, this is clearly well sherried. An uncomplicated robust, Macallan. Simply delicious.

Compass Box, "Asyla", 40% Alc. , 13
Delicate flavors of vanilla cream, cereals and sweet oakiness

Compass Box, "Orangerie" 46% Alc., 14
This sweet dram is made from smooth Scotch whisky infused with the hand-zested peel of Navalino oranges and subtle accents of Indonesia cassia bark and Sri Lankan cloves.

Compass Box, "The Peat Monster", 46% Alc., 13
Full, rich and loaded with flavors, smokiness, peat, malt and hints of fruit and spice

Compass Box, "The Oak Cross", 40% Alc. , 12
On the palate, notes of clove and vanilla accent and a sweet maltiness and subtle fruit character.

Compass Box "The Spice Tree", 46% Alc. , 14
terThe Spice Tree certainly lives up to its name, with a very spicy, fragrant and herbal nose, carryingcloves, vanilla and cinnamon. Ginger and complex spices in the mouth, though "herbal" is the keym here. The finish is long and spicy, with drying oak.

Compass Box "Flaming Heart", 48.9% Alc. , 18
This second edition blend features lots of vanilla, cloves and freshly baked goods. Hints of white grapes, cinnamon, and pepper with a long gentle finish of wood, tobacco and a whiff of peat smoke.

Chivas 18yr, 40% Alc., 15
ifted, elegant and spicy on the nose with citric, malty notes along with toffee. Grows in the glass. Complex. Gentle yet broad and mouth-filling with orange peel, balanced oak on the palate. A clever, subtle package with a surge of flavor on the finish. Long, oaky, fantastically complex.

Johnnie Walker Gold Label, 40% Alc., 18
Big Soft-hearted nose with honeycomb, exotic spice, butter and light wood. The palate is hugely silky and ripe with a whiff of smoke, peach and mango. Voluptuous and deeply sexy.

Johnnie Walker Green Label, 43%Alc., 16
The Green label is made from a selection of 15 mature Speyside and Island Malt Whiskies. The nose is extremely malty with hints of apple. There is a burn of cinnamon and sweetness on the palate, with hints of heather and honey that leads to a clean finish.

Johnnie Walker Blue Label, 43%Alc. , 35
The Blue label is aged for a minimum of 25 years. The warm oak flavor present in most aged Scotches is abundant along with the blended characteristics of the other whiskies that add an almost wine, burnt peatand chocolate. This whisky has spice!

Beer

Draught Beer

Lionshead Pilsner, 6
Pennsylvania, Pale Lager 4.5% abv

Smuttynose IPA, 6
New Hampshire, American IPA 6.9%

Fullers ESB, 7
England, Special Bitter, 5.9% abv

Ommegang Hennepin, 7
New York, Saison Farmhouse Ale 7.7% abv

Belhaven Scottish Ale, 8
Scotland, Scottish Ale, 3.9% abv

Belhaven Stout, 8
Scotland, English Stout, 4.0% abv

Bottled Beer

Brasserie Pietra Amber, 8
Corsica, Vienna Lager 6.0% abv

Schneider-Weisse, 8
Germany, Hefeweizen, 5.4% abv

Harviestoun's Bitter and Twisted, 9
Scotland, English India Pale Ale, 4.2% abv

Duche de Longueville, Sparkling Cider , 6
France, Normandie Cider, 2% abv

Samuel Smith's Cider, 550ml, 11
England, Organic Cider, 2009, 5%a bv

Wine

By the Glass

Blanc de Blancs, 9
Veuve Ambal, NV (Burgundy)

Champagne, 15
Moet & Chandon 'Brut Reserve', NV (Epernay)

Sauvignon Blanc/Semillon, 10
Chateau Laulerie, 2009 (Southwest France)

Grenache Blanc Blend, 11
Chapoutier 'Bila-Haut', 2010 (Rousillon)

Chardonnay, 12
Domaine Faiveley, 2008 (Burgundy)

Malbec, 9
Marc Roman, 2009 (Southwest France)

Cotes du Rhone, 11
Ch. St. Cosme 'Little James' Basket' (S. Rhone)

Pinot Noir, 12
Mandolin, Monterey Coast, 2009 (California)

Champagne & Sparkling Wine

Blanc de Blancs, 36
Veuve Ambal, NV (Burgundy)

Sparkling Rose, 52
Jansz, NV (Tasmania)

Gruner Veltliner, 50
Szigeti, 'Brut' NV (Austria)

Champagne, Moet & Chandon, 80
'Brut Reserve', NV (Epernay)

Champagne, Pol Roger, 85
'Brut Reserve', NV (Epernay)

Champagne, Doyard, 90
'Cuvee Vendemiare', NV (Vertus)

Rose Champagne, 120
Paul Bara, NV, (Bouzy)

Blanc de Blancs, 135
Ruinart, NV (Reims)

Champagne, Dom Perignon, 270
"Warhol", 2002, (Epernay)

White Wine

Viognier, 38
Laurent Miquel 'Nord Sud', 2011 (Languedoc)

Sauvignon Blanc, 40
Awatere River, 2009 (New Zealand)

Sauvignon Blanc, 52
Pascal Jolivet, Sancerre, 2010 (Loire)

Sauvignon Blanc, 72
Merry Edwards, Russian River, 2009 (California)

Gruner Veltliner, 44
Stadt Krems, Kremstal, 2010 (Austria)

Pinot Gris, 44
Four Graces, 2010 (Willamette Valley

Chardonnay, 38
Tablelands, Hawkes Bay, 2009 (New Zealand)

Chardonnay, 64
Rozak Ranch, Santa Rita Hills, 2006 (California)

Meursault-Genevrieres, 100
Darviot-Perrin, 1er Cru, 2005 (Burgundy)

Rose

Rioja, 48
Lopez de Heredia 'Tondonia', 2000 (Spain)

Red Wine

Pinot Noir, 45
Gruet Winery, 2008 (New Mexico)

Pinot Noir, 62
Soter Vineyards, Willamette Valley, 2008 (Oregon)

Gevrey Chambertin, 120
Herezstyn, 1er Cru 'La Perriere', 2006 (Burgundy)

Malbec, 40
Michel Torino 'Cuma', 2010, (Argentina)

Grenache, 70
Beckman 'Purisma Mtn. Vineyard', 2007 (California)

Syrah, 56
Paul Jaboulet, Crozes Hermitage, 2007 (Northern Rhone)

Shiraz/Cabernet, 45
Henschke 'Keyneton Estate', 2005 (Australia)

Tempranillo, 44
Bodegas Torremoron, Ribera del Duero, 2009 (Spain)

Tempranillo, 60
Protos 'Crianza', Ribera del Duero, 2008 (Spain)

Syrah/Grenache, 80
Domaine Le Sang des Cailloux, Vacqueyras, 2008 (S. Rhone)

Zinfandel, 85
Ridge 'York Creek', 2008 (California)

Cabernet Sauvignon, 105
Heitz, Napa Valley, 2005 (California)

Home Gallery Press & News Private Events Contact

MARY QUEEN OF SCOTS

Mary Queen of Scots is a Scottish Bar & Restaurant located in the Lower East Side. From the Owners of the award winning gastropub Highlands (situated in the West Village), Mary Queen of Scots showcases the finest food and drink from Scotland and the British Isles.

The menu is a careful selection of local market ingredients and produce from the British Isles that is a true taste of the UK.

The beautiful designed space has a true feeling of an old Scottish country house. The restaurant accomodates up to 60 guests, a bar for up to 50 guests and a private dining room that accomodates up to a party of 30.

Mary Queen of Scots is the perfect place for a variety of occasions from a quiet dinner to a private dinner event to drinks at the bar or a gathering of friends for cocktails.

HOURS OF OPERATION:

TUESDAY - THURSDAY: 6PM - 2AM (Kitchen closes at 11PM)

FRIDAY - SATURDAY: 5.30PM - 2AM (Kitchen closes at 12PM)

CLICK HERE to make a reservation, or call 212.460.0915

EXECUTIVE CHEF CHRIS RENDELL

Mary Queen of Scots Executive Chef Chris Rendell grew up in Melbourne enjoying a hybrid cuisine including dishes from his English father's traditional British Isles favorites. Chris began his fine dining career at the highly regarded Carmines in Melbourne. His next move was to Sydney to work under Neil Perry at the Rock Pool Group and then to Christine Manfield's iconic Paramount. Chris went onto London to work at The Sugar Club, followed a job as the Head Chef at the Mews of Mayfair, where the kitchen put out elegant renditions of modern British cooking. This is where Chris realized his love for modern British cuisine. Chris finally crossed the Atlantic to work alongside fellow Sugar Club alumnus Brad Farmerie first at PUBLIC, and then at Double Crown and Madam Geneva, where he flavored his British cooking skills with a touch of Indian and Asian influences. Chris has now come full circle, returning to a way of Modern British-Classic Isle cooking that he both loves and has a talent of showcasing.

PASTRY CHEF RYAN BUTLER

A native of Carmel, New York, Chef Ryan Butler attended the Culinary Institute of America, receiving his degree in Pastry Arts. He began his career at Park Avenue Cafe in New York City, becoming sous chef to his mentor, Richard Leach. Ryan became head pastry chef at Tocqueville Restaurant, where he developed his unique combination of neo-classic and modern techniques and the use of a savory approach to pastry. After managing pastry operations at the Gramercy Park Hotel, Ryan became Executive Pastry Chef at Django Restaurant where he focused on the use of exotic ingredients from around the world. Ryan then went on to serve as Executive Pastry Chef at Double Crown and Madam Geneva in New York. For Mary Queen of Scots Ryan has created a dessert menu that is a modern interpretation of British classics.

Home About Press & News Private Events Contact

Home About Gallery Private Events Contact

Press and News

Urban Daddy - October 2010
"To put it in perspective for you, Mary Queen of Scots is like a lively, lived-in, rustic tavern that you'll want to frequent before a proper night of royal rampaging on the LES, or for the kind of uncommitted, drinks-centric first date."

Happy Hour @ MQS
Discounts on selected specialty cocktails from our top bar crew, wine & beer too! Mon-Wed 6pm - 7:30pm. Thur-Sun 5.30pm - 7:30pm

MQofS in the Gothamist

Metro Mix - Best New Bar - March 2011
Mary Queen of Scots voted best new bar in NYC.

Refinery 23 - What to Wear to Mary Queen of Scots!

GQ Magazine

The Right Pick - January 2011
"At Mary Queen of Scots it is the remarkable food delivered out of the kitchen. A tongue-in-cheek play on Scottish and French favorites, the menu is elegant and well-curated"

Older Newer

Paper Magazine

GQ Magazine

New York Times - December 2010
"To sit in a booth with a Smuttynose I.P.A. and a dram, cocooned in plaid and buffed wood while looking out at the city cold and menacing, is to experience a sense that life is probably better inside Mary Queen of Scots than out on the sidewalk" Sam Sifton

Older Newer

Home About Gallery Press & News Contact

Download The Spec Sheet

Home About Gallery Press & News Private Events Twitter Facebook

Reservations Email Us Crafted By Madwell