Dear all,
As promised please see below for the menu for Burns night at the Club.
STARTERS;
COCK-A-LEEKIE SOUP
SEARED SALMON WITH HEATHER HONEY DRESSING
(A DRAM OF WHISKEY AND THE PIPER )
MAIN COURSE;
BAKED HAGGIS, NEEPS AND TATTIES WITH A CREAMY WHISKY SAUCE
AND BUTTERED LEEKS
OR
BALMORAL CHICKEN (ROASTED CHICKEN STUFFED WITH HAGGIS)
DESSERTS;
WHISKEY AND HONEYCOMB PARFAITS WITH BRANDY SNAPS
OR
RASPBERRY CRANACHAN TRIFLE
COFFEE AND MINT
Kind Regards,
Stuart Rosen