BUR N’S N I G H T M E N U LUNCH DINNER 2 courses £9.95 - 3 courses £14.95 2 courses £14.95 – 3 courses £16.50 A MU S E BO U C HE Gently Spiced Stornoway Black Pudding and Quails Egg Salad with crispy bacon S TARTERS Cock-a-Leekie, traditional scottish soup of chicken, leeks, and pearl barley Marinated Loch Duart Salmon with beetroot and horseradish, crispy shallots and lemon Isle of Mull Cheddar and Leek Tart, confit tomato and pickled balsamic onion salad (v) MAINS Aged Rump of Scottish Beef with Traditional Scottish Haggis with crushed neeps and sweed, champit tatties Poached Finnan Smoked Haddock, poached egg, white bean and leeks with arran grain mustard Root Vegetable Haggis with neeps and tatties, tomato jus (v) DES S ERTS Baked Clootie Dumpling Pudding with vanilla custard Classic Raspberry Cranachan, toasted pinhead oatmeal and drambuie ice-cream Selection of Scottish Cheese with home-made fruit chutney and nairn’s oatcakes W H I S K Y P A C KAGE £10. 00 PER PERSON Available with or without the Burn’s Night Dinner. Includes three, 25ml measures of whisky A u c h e n t os h an - 1 2 year ol d Bruic hla ddic h - 12 y ea r o ld Ta lisker - 10 y ea r old A soft, mellow, easy Easy drinking malt, which needs Richer taste - good for after dinner. drinking malt. Bit fuller bodied. very little water. Can withstand a Will work with strong cheddars, The peat taste will balance with the nice smoked salmon, or even Cullen skink. and creamy desserts richness of venison. Even better on its own.