The Burns Supper is an institution of Scottish life: a night to celebrate the life and works of the national Bard and all things Scottish. Ours is an indulgent affair with fine old Malt Whisky, fine Wine, our proven Scottish dishes, Poetry by our “foolhardy chairman” and our Eastern Shore Piper.

An introduction to our “foolhardy Chairman” followed by The Selkirk Grace
Cullen Skink Soup
A hearty traditional soup from the town of Cullen in the North East of Scotland
Lagaria Pinot Grigio

“Address to the Haggis” toasted with Deanston 18yr Old Malt Whisky
Haggis, Neeps an’Tatties Onion Gravy

Prime Beef Tenderloin cooked med-rare with Seasonal Vegetables and Red Wine Jus
or
Seared Scottish Salmon with Seasonal Vegetables and Whiote Butter Sauce

Domaine Perrin Cote du Rhone Reserve Rouge. France
“The Immortal Memory”

Cranachan
An an ancient Scots dessert recipe with Raspberries, Cream, Highland Honey, Whisky and toasted Oatmeal
Served with 20yr old Deanston Malt Whisky
“Holy Willie’s Prayer”

Coffee

Piper Randy Welch
Perfomances by our “full hardy Chairman” and much appreciated friend Gregor Wood, joining us from the “Trossachs”, in Scotland.