A celebration for the birth of Scottish poet Robert Burns, it is customary to eat haggis, neeps and tatties,
and we will not disappoint with our Burns Night Feast
5 course for £29.95 per person
We will be extending our last orders to Saturday 23rd January by 2pm.
Collect from us from 2pm-9pm on 25th Jan
and we will not disappoint with our Burns Night Feast
5 course for £29.95 per person
We will be extending our last orders to Saturday 23rd January by 2pm.
Collect from us from 2pm-9pm on 25th Jan
TO START
Selection of canapes
Vegetarian Haggis croquettes with heather honey & mustard mayo
Smoked salmon mousse drop scones with pickled sea vegetables
Whipped game parfait toasts
~
Whiskey Barrel Smoked Beetroot Pot (v)
with puffed pearl barley & goats’ cheese
Terrine of Highland Venison & Game (df)
with our house spiced piccalilli
Blueberry Cured Salmon (gf)
with Bramley apple & sweet whiskey mustard remoulade
Vegetarian Haggis croquettes with heather honey & mustard mayo
Smoked salmon mousse drop scones with pickled sea vegetables
Whipped game parfait toasts
~
Whiskey Barrel Smoked Beetroot Pot (v)
with puffed pearl barley & goats’ cheese
Terrine of Highland Venison & Game (df)
with our house spiced piccalilli
Blueberry Cured Salmon (gf)
with Bramley apple & sweet whiskey mustard remoulade
THE MAIN EVENT
Penny Bunny, Brie & Potato Pithivier (v)
layers of potato, Clava brie & Penny Bun mushroom, wrapped in spinach & puff pastry, served with a wild mushroom sauce
Highland Venison Cottage Pie
slow cooked in red wine & beef stock with carrots, thyme & onions, topped with Wookey Hole Cheddar mashed potato, served with neeps, tatties & gravy
Fillet of Halibut (gf)
served in a lobster sauce, with thyme & garlic mashed potato, & tender stem broccoli
layers of potato, Clava brie & Penny Bun mushroom, wrapped in spinach & puff pastry, served with a wild mushroom sauce
Highland Venison Cottage Pie
slow cooked in red wine & beef stock with carrots, thyme & onions, topped with Wookey Hole Cheddar mashed potato, served with neeps, tatties & gravy
Fillet of Halibut (gf)
served in a lobster sauce, with thyme & garlic mashed potato, & tender stem broccoli
TO FINISH
House-made Clootie Dumpling
This traditional steamed Scottish pudding is made with dried fruit & spices, & served with Drambuie custard
Apple and Bramble Cranachan
Sweet apple & raspberries folded into cream, then layered with honey, whisky, & toasted oatmeal
Triple chocolate mousse
layers of dark, salted caramel and white chocolate mousse, topped with pear & walnut
~
Selection of homemade chocolate petits fours to finish
Please contact the pub direct with any dietary requirements
This traditional steamed Scottish pudding is made with dried fruit & spices, & served with Drambuie custard
Apple and Bramble Cranachan
Sweet apple & raspberries folded into cream, then layered with honey, whisky, & toasted oatmeal
Triple chocolate mousse
layers of dark, salted caramel and white chocolate mousse, topped with pear & walnut
~
Selection of homemade chocolate petits fours to finish
Please contact the pub direct with any dietary requirements
