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Burns Night Menu

To start

Cullen skink

Scottish traditional smoked haddock chowder simply served with sourdough bread

Scottish smoked salmon

Served with oatcakes

Mussels

Finished with a whisky and double cream sauce

 

Mains

Peppered loin of venison

Accompanied by a potato rosti, roasted beet’s and a whiskey sauce

Pan-seared king scallops

On a haggis potato cake with wilted kale and a saffron cream

Haggis Neeps ‘N’ Tatties

(vegetarian option available)

 

Desserts

Whisky Crème brulee

Our homemade crème brulee with an exciting twist

Cranachan cheesecake

Strathbogie Mist

Ginger poached pears with a ginger wine cream