Burns NIght

Tattie scones topped with Welsh rarebit & poached egg

 

Cullen Skink - smoked haddock chowder

 

Scottish beef salad with beets & Lanark blue cheese fritters

 

Chicken breast served with haggis, neeps & tatties with a whisky sauce & seasonal vegetables

 

Salmon Arbroath Smokey fishcake served with watercress sauce 

 

Braised venison with clapshot mash (swede, potato, bacon & 

spring onion) served with seasonal vegetables, served with seasonal vegetables

 

Scotch Broth - chunky root vegetable & pearl barley casserole

 

Cloote pudding - Scottish sticky toffee pudding

 

Cranachan - Sweetened whipped cream, 

mixed winter berries, oats & whisky

 

Deep fried Mars bar with whisky ice cream

 

Lanark blue cheese, oat biscuits & chutney