To celebrate Burns Night this coming year, our Head Executive Chef has created a special menu that revels in all things Scottish, with our American twist.
Guests will start the meal the traditional way with a noggin of Macallan 12 year whisky followed by arguably the most renowned Macsween Haggis with neeps and tatties and a red wine jus. This will be followed by a 225g Scottish fillet of beef and accompanied by pan-fried mushrooms or sautéed spinach and french fries. The meal will be rounded off by the traditional Scottish dessert of Cranachan.
As we don’t do things by half, we will also have a piper to pipe in the haggis and a speaker with a traditional rendition of to a haggis.
Scottish Smoked Salmon Blini
Neeps & Tatties, Red Wine Jus
Noggin of Macallan 12yr
225g Scottish Fillet
Pan-Fried Mushrooms or Sautéed Spinach
Macallan Highland Coffee