Burns Night Menu
Hors D’oeuvres:
Cock-a-Leekie Soup
Leeks, Duck Prosciutto, Carrots and Prunes
Scotch Egg
Pork Sausage, Hen Egg, Fried Leeks
Poached Fish Sausage
Smoked Potato pancake, Trout Roe
First Course:
Scottish Heritage Trio
Venison Tartar
Cranberries, Candied Walnuts, Pickled Sunchokes, Herbs
Grilled Scottish Salmon
Drambuie Glaze, Shaved Fennel Salad, Dill
Winter Chicory Salad
Le Puy Lentil “Haggis”, Root Vegetables, Heirloom Radicchio & Black Trumpet Broth
Entrée:
Scotch Pie
Ale Braised Readington River Buffalo Farm Bison, Bacon, Napa Cabbage, Winter Vegetables
Neeps and Tatties - Mashed Potato, Rutabaga & Carrot
Roasted Mushrooms
Braised Turnips and Greens
Dessert:
Sticky Toffy Pudding
Clotted Cream, Raspberries, Scotch-Vanilla-Bay Sauce