Burns Supper
An Evening of Award Winning Food,
Poetry and our very own Highland Piper

Please view the menu below or you can download and print out a PDF version of the Burns Supper here

Booking is essential for this evening, please telephone
01789 750353 or reserve your table online here.

Burns Supper Menu
Wednesday 25th Janaury

To Start
Lamb Scotch Broth served with Minted Dumplings

Tian of Haggis, Neeps & Tatties with a Red Wine Jus

Finnan Haddie on Tattie & Oatmeal Scones served
with a Poached Egg

Field Mushrooms filled with Vegetarian Haggis
and finished with a Honey & Mustard Glaze

Main Courses
Stovies:- Traditional Roast Beef, Onion & Potato Bake

Local Chicken Breast, stuffed with Haggis, on Crushed Root Vegetables with a Whisky Jelly and Port & Hawthorn Jus

Haunch of Alscot Estate Venison with Sautéed Squash & Potato, finished with a Madeira Sauce and Crispy Pancetta

Vegetable Haggis Kedgeree with Oyster Mushrooms,
topped with a Soft Boiled Egg

Grilled Hot Smoked Salmon on a Rosti Potato Cake
with Whisky & Onion Jus

Tian of Haggis, Neeps, & Tatties with a Red Wine Jus

To Finish
Assiette of Scottish Puddings
Sticky toffee pudding, Dundee Marmalade Bakewell,
Cranachan, & Millionaire Shortbread
OR
Plate of Scottish Cheeses served with Oatcakes
Lanark Blue, Orkney ,Connage Crowdie

£25.95 per guest