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Usual arrangements apply.
Burns Night Menu
A Selection of Canapés on Arrival
First Course
Haggis with Bashed Neeps and Champit Tatties
Roasted Red Peppers filled with Goat’s Cheese and Cous Cous (v)
Main Course
Venison with Potato Puree and Peppercorn Sauce
Pearl Barley and Vegetable Risotto (V)
Dessert
A Plate of Miniature Scottish Desserts
Cranachan Pudding, Cloutie Dumpling with Clotted Cream and Shortbread Biscuit
Tea or Coffee with Petit Fours