BURNS NIGHT THEMED DINNER DINNER MENU FRIDAY 25TH JANUARY 2019
SOUP HOT BUFFET
Vegetarian Scotch Broth (V,D,C,G) Haggis with colcannon mash (D,G,C,SD) Chicken supreme stuffed with black pudding, 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) Cullen skink pie topped with puff pastry (F,D,E,C,SD,G) Coleslaw with horseradish and chives (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 kale 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) Rumbledethumps topped with mashed potato (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 bacon (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 cranachan (D,V,G) Marmalade whisky cake (V,D,G,E) FROM THE CARVERY ‘Black Bun’ (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 clootie 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.