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BURNS' NIGHT MENU


4 COURSE TASTER MENU £19.95 PER PERSON

25TH JANUARY

 

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STARTERS

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CULLEN SKINK †

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

 

RABBIT & HAM HOCK TERRINE

with toasted bloomer bread and a fig, balsamic, date & cranberry chutney

 

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

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HAGGIS, NEEPS & TATTIES

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

 

 

MAINS

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CHICKEN EN CROUTE

chicken breast topped with wilted spinach in puff pastry. Served with roasted new potatoes, Tenderstem® broccoli, pan-fried chorizo and a creamy chorizo sauce

 

MUSHROOM & CHESTNUT PUDDING (V)

filled with mushrooms and chestnuts in a creamy sauce and served with Colcannon mash, honey-roasted parsnips, Tenderstem® broccoli, carrots and vegetarian gravy

 

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

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RASPBERRY CRANACHAN

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

 

ULTIMATE STICKY TOFFEE PUDDING (V)

with dates, sultanas, a toffee, caramel & vanilla sauce and custard, double cream or ice cream

 

JAM ROLY POLY CRUMBLE SLICE

served with custard

 

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