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Tomorrow, the owners of West Village Scottish bar Highlands will shake off the stench of Allen & Delancey's failure and reopen the large restaurant space as Mary Queen of Scots. Running the show here is chef Will Hickox (Blue Hill and Public alum) and his sous Frederico Ribeiro. They've pulled together an under $30 menu of American and Scottish influenced fare with emphasis on both lighter options—salads, seafod—and charcuterie, cassulets, steaks, and pork belly.
Manning the bar is a team that includes alums from Pegu Club, Rye House, Freemans, Mayahuel, and The Breslin. See the full menu below.
Bar Snacks $6 each
Chips And Curry Sauce
Devils on Horseback
Eggs
Scotch Egg
Marinated Olives
Pickled Quail
Pork Pie
OystersMP
Prawn Cocktail 14
Scallop Crudo 8
Seared Tuna 9
Fruits De Mer Plate 35 / 65
Starters
Roasted Pumpkin Soup 8
Dunsyre Blue Toast, Walnut Pistou, Fennel
Pork Carbonara 9
Cherry Tomatoes, Confit Garlic
Duck Carpaccio 9
Orange, Frisee, Toasted Sesame
Root Vegetables, Carrot Ginger Puree,
Sauce Verte
Boudin Noir 11
Black Puddin, Apple Puree, Mustard Greens
Toasted Walnut Salad 12
Walnut Vinaigrette, Grilled Pear, Grano Padano
Wild Mushroom Toast 10
Fried Egg, Ayrshire Bacon
Arugula Risotto 10
Crème Fraiche, Finnan Haddie
Baby Squid 11
Cassoulet 13
Confit Rabbit, Chipolata Sausage, Great
Northern Beans, Brioche
House Smoked Scottish Salmon 14
Pumpernickel Crostini, Caperberries,
Horseradish Crème Fraiche
Sides 6 Each:
Smashed Potatoes, Organic Green Salad, Garlic Spinach, Baby Carrots, Fried Brussels Sprouts
Charcuterie
$6 each/ 3 for 16
Veal Cheek, Chestnut,
and Pistachio Terrine
Finnan Haddie Pate
Jamon de Bayonne
Chicken Liver Terrine
Cacciatorini
Coppa
Duck Riliette
Foie and Chicken Liver Torchon
Salads
Nicoise Salad
19
Seared Tuna, Confit
Potatoes, Anchovy Vinaigrette
Endive Salad
20
Seared Steak,
Dunsyre Blue, Orange
Vinaigrette
Shaved Squid
18
Almonds, Capers,
Watercress
Haricot Verts
16
Cherry Tomatoes,
Roasted Squash,
Hazelnut Butter
Mains
MQS Burger 16
Piedemontese Beef, Maisie’s Cheddar,
Chips
Vegetable Tart 17
Ratatouille Vegetables, Grilled Romaine
Moules Frites 18
Bouchot Mussels, White Wine Brose, Chips
Scottish Salmon 19
Beet Chutney, Celeriac Gratin, Grilled
Lemon
Roast Chicken 20
Burgundy Reduction, Baby Carrots,
Oyster Mushrooms, Lardons 21
Pork Belly
Beluga Lentils, Garlic Spinach
Seafood Papillote 22
Fingerling Potatoes, Cured Lemon,
Confit Tomatoes
Hanger Steak 23
Smashed Potatoes, Horseradish Garlic
Butter
Seared Scallops 24
Ayrshire Bacon, Brussels Sprouts,
Parsnip
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