?A DASH OF TARTAN?
Burns Night Banquet, Saturday 24th January 7.30 pm
A Shot of Scottish Whisky Burn Punch and Oatcakes to Address The Haggis
A Traditional Soup dating as far back as the early 16th Centuary.
Made with a delicious Chicken Stock and Fresh Leeks, served with Crusty Bread.
Leek & Potato Soup
A Creamy Winter Warmer for the V.I.P. served with Crusty Bread.
Haggis and Tattie Cake
A ?Dash? of Haggis for you to try.
A Combination of Fluffy Potato and Haggis in a Golden Crumb served on a bed of
Mustard Cabbage drizzled with a Creamy Whisky Sauce.
Scottish Smokey Pot
A Combination of two of the best fish from the Scottish Waters
Smoked Salmon and Haddock with Cream Cheese and a hint of Nutmeg with Wholemeal Bread.
Chicken Bonnie Prince Charlie
Breast of Chicken with a Creamy Sauce made with a wee nip of the Honey-Sweet Golden Drink-Drambuie. Topped with Rroasted Flaked Almonds and slices of Poached Apple.
Rich Beef Stew with Ayrshire Bacon Dumplings
A Deliciously Warming Casserole made with lashings of Red Wine
topped with a Light and Fluffy Smoked Bacon Dumpling.
Fresh Poached Salmon with an Oatmeal Herb Crust served with a Scottish Sparkle Cream Sauce.
Highland Mushroom Casserole
Wild Mushrooms in a Creamy Brandy Sauce
All of the above are served with Champit Tatties and Bashed Neeps.
A selection of Homemade Caledonian Happy Endings
Dancing and Entertainment with Helen Dixon Pryde
22.50 ? per head