Burns Night Celebration Menu

5 COURSE BURNS NIGHT MENU 

Canapés & Champagne

Crisp Haggis Bonbon and Carrot Purée dip (a version for df, gf, vg)

Home smoked salmon infused with Islay whisky Caol Ila distillery, lemon & dill crowdie on a beetroot scone (a version for gf, df, vg)

Spiced haggis Mousse on a Potato Lattice with haggis Crumble

Bread

GF Chive, black garlic & truffle Bannock

Starters

Cullen Skink (potato & onion potato cake topped with hot smoked haddock with a light fish broth poured from a glass tea pot at the table)

Address to the Haggis (servedr before the main)

Main Course

Loin of Highland Venison on Haggis soil (Cooked sous vide & pan fried, silky neeps & tattie purée. Garnished with haggis soil and a rich, dark cherry and game Jus)

Cheese 

Isle of Mull Cheddar, GF fig and walnut bread and slow-cooked figs macerated in Speyside Single Malt

Dessert

Cranachan reinvented (Vanilla and Heather Honey Cheesecake GF oat base raspberry compote, whiskey glass shard with freeze dried raspberry powder & popping candy) served with a tot of single malt

Tea Coffee and petit fours 

Min spend of £750  (including vat and travel) max of 25 guests. Our pricing is all inclusive of your menu, service, crockery, glassware, cutlery, menu cards, water and table linen vat and travel are not included, please provide the location postcode when booking so we can give you total travel costs,