Burns Night Dinner

SMOKED TAY SALMON
with Warm Potato Salad and Truffle Oil

CHARANTE MELON
with Warm Mulled Wine

PAN FRIED BEEF STOVIES
with Onion Sauce

TERRINE OF GAME
with Beetroot Chutney

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HAGGIS, NEEPS AND TATTIES
with Whisky Sauce

COCK A LEEKIE SOUP

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GRILLED RAINBOW TROUT FILLET
with Melting Brie

MARINATED LOIN OF VENISON
flavoured with Juniper Berries

SMOKED BREAST OF CHICKEN
with Thyme flavoured Skirlie

BREAST OF DUCK
coated with Honey and Black Pepper served with a Veal Jus

FILLET OF ANGUS BEEF
with Roasted Shallots and Béarnaise Sauce

FIELD MUSHROOMS
with a Savoury filling and Arran Mustard Glaze

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OATMEAL AND DRAMBUIE PARFAIT

CRÈME BRULEE
with Shortbread Biscuits

CHOCOLATE TORTE
with Vanilla and Butterscotch Sauce

SELECTION OF FINE SCOTTISH CHEESES

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FRESHLY GROUND COFFEE AND PETIT FOURS

4 COURSES £32.00

(PRICES ARE INCLUSIVE OF A ‘WEE DRAM’)

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