Clark and Lake, a charcuterie and bar in Edinburgh’s Tollcross, have added Autumn specials to the menu.
Customers can now try mozzarella arancini balls served with marinara sauce and rocket, whitebait with a homemade tartar sauce, homemade Spanish tortilla served with a sun-blushed tomato dip and a smoked mackerel pâté on garlic crostini with caper popcorn.
A trio of chocolate truffles, including dark chocolate and tawny port, milk chocolate and spiced rum and white chocolate and lambrusco, are also on offer.
Andrew Thompson. the owner, said: “We feel the selection offers something for everyone, no matter their taste.”
Clark and Lake aims to bring a European approach to dining in Edinburgh.
The menu includes a choice of sharing platters with meats and cheeses from Spain, France, Italy as well as across the UK.
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