Burns' Night Menu


4 Course Taster Menu £19.99 per person

25th January

Burn's Night Menu

STARTERS

Cullen Skink

A delicious creamy fish soup made to an award-winning Scottish recipe with smoked haddock and fresh cream, topped with croutons

Pork, Duck & Orange Paté

Pork liver, duck & orange Paté, served with toasted bloomer bread, a sweet red onion chutney and peppery dressed rocket

Eggs Royale with Oak-Smoked Scottish Salmon

Oak-smoked Scottish salmon from the award-winning St James Smokehouse, layered on a toasted English muffin, topped with a free-range poached egg and a rich smoked hollandaise sauce

SECOND COURSE

Haggis, Neeps & Tatties

Our spiced haggis is served with carrot & swede mash, mashed potato and finished with a whisky & red wine sauce

Mains

Ham Hock

Braised ham hock, served on the bone and glazed in a sticky orange & whisky sauce. Accompanied by apple mash potato, buttered kale & Savoy cabbage, green beans and roasted apple wedges

Chicken Supreme

Grilled chicken supreme served with champ mash, kale & Savoy cabbage and honey-roasted parsnips. Finished with a mushroom, baby onion & red wine sauce

Wild Scottish Venison Medallions

Tender medallions served with honey-roasted carrots, mashed potato with Savoy cabbage, fine beans and a rich red wine sauce

PUDDINGS

Raspberry Cranachan

Fresh whipped cream infused with honey & whisky, folded with crumbled oats, raisins and fresh raspberries

Spotted Dick

Spotted dick pudding glazed with a sticky orange & whisky syrup and served with custard

Salted Caramel Apple Crumble

Kentish Bramley apples in a salted caramel sauce topped with a moreish crunchy crumble. Served with hot custard and clotted cream ice cream

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