BURNS NIGHT THEMED DINNER DINNER MENU FRIDAY 25TH JANUARY 2019

SOUP HOT BUFFET

Vegetarian (V,D,C,G) with mash (D,G,C,SD) Chicken supreme stuffed with , served with mushroom sauce (G,D,SD) SALAD SELECTION Langoustines with lemon and pepper butter (Cr,D,C)

Minted cucumber with spinach, sour cream and pine nuts (V,D,N) pie topped with puff pastry (F,D,E,C,SD,G) Coleslaw with horseradish and (V,D,E,Mu) Salmon fishcake with creamed leeks and dill cream sauce (F,D,SD) Watercress, apple, celery and walnuts (C,SD,V,N) Venison, juniper and rosemary pie with and broccoli (G,E,C,SD) Rosemary marinated beetroot with cherry tomatoes, spinach and goat’s Scotch lamb with tomato couscous and salsa verde (G,D,C,SD) cheese (V,D) topped with mashed (D,V,C,SD) Vegetable stew with herb dumplings (V,D,C,SD) SALAD BAR

Mixed leaves (V), pickled cabbage (V,SD), sweetcorn (V), diced cucumber (V), VEGETABLE beetroot (SD,V), gherkins (V,Mu,SD), olives (V), croutons (V,G), pickled onions ACCOMPANIMENTS (V,SD), tomato (V), mixed seeds (V), radish (V), sliced onion (V), capers (SD,V) Celeriac and potato terrine (D,V,C) French dressing (V,SD,Mu), Marie Rose sauce (V,SD,E), garlic dressing (V,E) Cabbage and (D) Buttered carrots with thyme (V,D) HORS D’OEUVRES Neeps and tatties (V,D)

Prawn cocktail with Marie Rose sauce (D,E,Cr,F) Selection of seasonal vegetables (V,D) Cheddar and asparagus tartlets (G,D,E,V) Gala pie and pork pie selection (D,Mu,E,G) DESSERTS Scotch egg with pickle (E,G,SD) Tipsy laird (V,D,SD,E,G) Beetroot marinated Scottish salmon gravalax (Mu,SD,F) Dundee tart (V,D,E,G,N) Potted ham hock with piccalilli and sourdough (SD,G,Mu,E) Vanilla slice (V,D,G) Soused mackerel with avocado and watercress (F,SD) Raspberry (D,V,G) whisky cake (V,D,G,E) FROM THE CARVERY ‘’ (V,D,E,G,N,SD)

Scottish roasted sirloin of beef with gravy (SD) Caramel shortcake (V,D,G,E) Duck fat roast potatoes Soft Whipped Vanilla Ice Cream (D,V) Honey glazed parsnips (V) Topped with your choice of: Yorkshire puddings (V,G,D,E) Honeycomb (V), chocolate shavings (D,S,V), hundreds and thousands (V,D,S), Roasted root vegetables (V,D) crushed meringue, desiccated coconut (V,N), vanilla sauce (D,E,V), chocolate Cauliflower cheese (V,D,G) sauce (V), toffee sauce (V,D,S), strawberry sauce (V)

HOT DESSERT

Warm dumplings, served with traditional custard (V,D,E,G,SD)

CHEESE Olive Tree Cheese Board (V,D,E,G,C,Mu,SD) Served with grapes, celery, chutney and cheese biscuits

A discretionary 10% service charge will be added to your bill. Please advise us of any food allergies. Whilst every care is taken, we cannot guarantee that our kitchens are an allergen free environment, nor can we guarantee the processes used by our ingredient manufacturers. (V) Vegetarian, (G) Contains gluten, (D) Contains dairy/milk, (N) Contains nuts, (P) Contains peanuts, (E) Contains egg, (F) Contains fish, (Cr) Contains crustaceans, (M) Contains molluscs, (S) Contains soya, (C) Contains celery, (Mu) Contains mustard, (Se) Contains sesame seeds, (SD) Contains sulphur dioxide, (L) Contains lupin.