Burns Supper Tasting Menu

Cock – au – Leekie Amuse Bouche

Confit Coupar Angus Chicken Bon Bon & Chicken Consommé Shooter Rice Cracker &
Prune Puree

To Start

Ginti Cured Loch Duarte Salmon

Arnprior Kale & Brown Butter Hollandaise

Seconds 

Kintyre Isle Twice Baked Smoked Cheddar Soufflé

Pickled Walnuts& Caramelised Onion 

Thrice

Haggis, Neeps & Tatties

Chef Paul’s Favourite Campbells Haggis and Quail Scotch Egg Pickled Neeps
& Straw Potatoes

Main

Trio of Stirlingshire Chicken

Potato Terrine & Purple Sprouting Broccoli

In Between

The Bru Must Get Through

Irn Bru Sorbet & Popping Candy

To Finish

Blairgowrie Raspberry Cranachan

Shortbread Thins, Raspberry jelly & Glengoyne Cream

Tea, Coffee & Tablet

£28 per person

Add Scottish Cheese Board, rustic oatcakes and chutneys £7.95

Add drinks flight £22