Game Suet Pudding
Venison, pheasant and partridge, slow cooked in port sauce with mushrooms, encased in suet pastry and oven baked.
MAIN FOOD MENU AT The Drum and Monkey in Glasgow
Within the historic walls of The Drum and Monkey, you’ll find a superb range of cask ales from specialist breweries, as well as delicious freshly cooked pub food.
Our chefs have been using their talents and only the best ingredients to create warming Autumn dishes with modern twists, so take a seat, relax, and prepare your taste buds for seasonal delights you’ll only find here.
Food Menu
Pies
We pride ourselves on serving the very best traditional pies. Our pies are served with creamy mashed potato, steamed greens and glazed Chantenay carrots unless otherwise stated. Our pies may change based on seasonality.
Crofter’s Pie
Traditional Scottish dish of slow-cooked pulled lamb in a red wine sauce topped with haggis mash.
Buttermilk Chicken Pie
Marinated chicken breast, smoked bacon, leek and Butlers Secret mature Cheddar cheese.
Sweet Potato & Goat’s Cheese Pie^ (v)
Topped with a pumpkin seed and herb crumb.
Steak & Nicholson’s Pale Ale Pie
Beef cooked in Nicholson’s Pale Ale, encased in shortcrust pastry. Awarded gold at the British Pie Awards
Fish Pie
Salmon, king prawn and smoked haddock in a creamy white wine sauce, topped with parsley & mature Cheddar mash.
Lentil Cottage Pie^ (ve)
Puy lentil and vegetables, topped with carrot and sweet potato mash. Served with long stem broccoli.
STARTERS
Haggis, Neeps & Tatties
Traditional Scottish dish of mutton and hearty oatmeal with aromatic mixed spices, served with mashed swede, potatoes and gravy.
Cullen Skink
Soft-flaked smoked haddock in a creamy velouté sauce with potatoes and parsley. Served with farmhouse bread and butter.
Smoked Scottish Salmon
Served with Scottish oatcakes with sour cream.
Vegetable Scotch Broth (v)
Served with farmhouse bread and butter.
Sun-Blushed Cherry Tomato & Basil Tart (ve)
Cherry tomatoes with basil pesto and tomato chutney baked in a puff pastry case with a balsamic dressing.
SHARERS
Landlord’s Platter
Our house speciality bar snacks collection. Sticky beef croquettes, lightly dusted calamari, boneless chicken pieces, Padrón peppers and mac & cheese bites, with a selection of dips^.
Fish Platter^
Wholetail Scottish scampi, king prawns with Marie Rose sauce, smoked Scottish salmon, beer-battered haddock goujons and mini salmon & dill fishcakes served with tartare sauce and lemon aioli.
Loaded Nachos
Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.
Add pulled beef brisket • 1.00
MAIN DISHES
10oz Ribeye Steak
21-day-aged ribeye steak with garlic butter, a roasted flat mushroom, beef tomato and triple-cooked chips.
Add blue cheese, peppercorn^ or Béarnaise sauce^ • 2.00
Grilled Sea Bass
Two sea bass fillets with chorizo, chargrilled peppers, baby potatoes and long stem broccoli
Toad In The Hole
Pork and haggis sausages served inside a Yorkshire pudding served with mashed potato, seasonal vegetables and topped with a rich caramelised red onion gravy. Vegetarian serve available.
Nourish Bowl (ve)
A tabbouleh salad on a houmous base, with chargrilled long stem broccoli, topped with pumpkin seeds.
Add Smoked Scottish Salmon • | Grilled Halloumi (v) • Chargrilled Chicken Breast •
Stovies
Traditional Scottish dish of slow cooked beef Rib, root vegetables and potatoes cooked in a rich gravy served with crusty bread, seasonal greens and glazed Chantenay carrots.
Salmon & Dill Fishcakes^
Served with herb-glazed baby potatoes, house salad and lemon aioli.
Ocean Fish & Chips^
A combination of hand-batteredˆ haddock and breaded wholetail Scottish scampi served with triple-cooked chips, mushy peas and tartare sauce.
Nicholson’s Fish & Chips
Haddock hand-battered in Nicholson’s Pale Ale, served with triple-cooked chips, mushy peas and tartare sauce. Large • £x
Baked Macaroni Cheese (v)
Topped with a mature Cheddar crumb. Served with garlic ciabatta bread.
Add smoked bacon •
Balmoral Chicken
Grilled chicken breast, rich haggis and smoked bacon with a whisky sauce. Served with creamy mashed potato seasonal greens and Chantenay carrots.
Haggis, Neeps & Tatties
Traditional Scottish dish of mutton and hearty oatmeal with aromatic mixed spices, served with mashed swede, potatoes and gravy.
Garlic Chicken Schnitzel
Schnitzel smothered in garlic butter, with lemon aioli and skin-on fries.
Burgers
Our mouth-watering burgers are topped with lettuce, gherkin, tomato, mayonnaise and come served with BBQ salsa and skinon fries, unless otherwise stated.
Nicholson’s Burger
The all-new Nicholson’s Burger! Double beef patty, cheese sauce, bacon, tobacco onions, sriracha and crushed hash brown.
Buttermilk Chicken Burger
Crispy chicken breast, smoked bacon, avocado and smoked Cheddar cheese.
Beef Brisket Burger
Chargrilled Beef patty, hand pulled BBQ beef brisket, cheesy sauce, crispy tobacco onions.
Classic Cheeseburger
Chargrilled beef burger, with smoked Cheddar cheese.
Beyond Meat Burger (ve)
Plant-based patty, pickled pink onions, vegan Cheddar alternative (made with coconut oil), jalapeños & tomato salsa. Served with a house salad.
Add any of the following toppings:
Pulled Beef Brisket, Smoked Cheddar Cheese (v), Smoked Bacon, Jalapeños (ve), Guacamole (ve), Fried Egg (v) or Crispy Tobacco Onions (v) • BBQ sauce (ve) •
Desserts
Belgian Chocolate Brownie (v)
With vanilla pod ice cream.
Sticky Toffee Pudding (v)
With your choice of vanilla pod ice cream or custard.
Caramel Biscuit Torte (v)
With salted caramel sauce.
Vegan serve available.
Cranachan (v)
Traditional Scottish dessert of smooth whipped cream, sweet honey, a dash of whisky, raspberries and golden toasted oats.
Bramley Apple Pie (v)
With a choice of vanilla pod ice cream or custard.
Vegan serve available.
Sides
Halloumi Fries (v)
Skin-On Fries (v)
Triple-Cooked Chips (v)
Long Stem Broccoli (ve)
Mushy Peas (ve)
Mac & Cheese (v)
Garlic Bread (v)
Garlic Bread with Cheese (v)
House Salad (ve)
Steamed Greens (ve)
Beer-Battered Onion Rings
Hot Drinks
Americano
Cappuccino
Latte
Flat White
Espresso
A Selection Of Teas
Please ask a member of our team for the full range
