e: info@sinclairskitchen.co.uk ​  t: 01307 818 080 


SCOTTISH CANAPES
 
STARTER
Rabbit & Stornoway black pudding ballotine with pickled carrots, Aaron mustard dressing & rye bread croutons

Potted hot & cold smoked salmon with vegetable chutney, wholemeal bread & lemon dressing

Honey roasted root vegetables with whipped highland crowdie, caramelised shallots & pickled walnuts (V)


INTERMEDIATE
Partan bree   (Scottish crab soup)

Haggis with turnip puree & crispy potato with a whisky sauce (Vegetarian alternative available)

Haggis presentation by Chef & Piper. Course served with a wee dram of whisky or whisky liqueur to toast the Haggis


MAIN
Fillet of Angus beef with turnip fondant, chive mash, haggis beignet & jus

Seared salmon with potato fondant, savoy cabbage & a mussel & smoked haddock broth

Vegetarian skirlie crusted Portobello mushroom with clapshot, spinach & Aaron mustard sauce (V)


DESSERT
Platter of mini Scottish desserts
Cranachan, clootie dumpling, apple trifle & nut crumble with homemade shortie & tablet

CHEESE STATION
Butchers block full of Scottish cheeses with homemade chutney, oatcakes & biscuits, grapes, celery & figs

TEA & COFFEE WITH TABLET

Set Menu  £50


Enjoy Rabbie Burns poetry performed by Piper throughout the meal and even an opportunity to have a wee shot on the pipes!


Booking essential - please call 01307 818 080 or Click here to book

   BURNS NIGHT MENU

THURSDAY 25TH JANUARY

7PM