Harbour Inn Burns Night Supper
Sunday 28th January 7pm for 7.30pm
‘COCK A LEEKIE’
A lighter version of this classic Scottish soup.
LITTLE VENISON SCOTCH PIE
Local venison in a traditional crisp pastry served with port and redcurrant sauce.
SEAFOOD FROM THE LOCHS
Mussels, salmon, scallops and langoustine tails in a light cream sauce, presented on a mash potato ‘cassolette’.
TRADITIONAL SCOTTISH HAGGIS
With Neaps and Tatties
PAN ROASTED BREAST OF LOCAL PHEASANT
Presented on a casserole of the leg meat with pearl barley, root vegetables, Cairn O’ Mohr red wine and steamed herb dumplings.
PAN ROASTED FILLET OF LOCAL HAKE
Served on smoked haddock ‘stovie’ with a mildly spiced tomato and fennel sauce
LOIN OF SCOTCH LAMB
Accompanied by a little shepherd’s pie, elderberry wine and Thyme gravy
Fresh Raspberry, Drambuie cream and meringue sundae
Chocolate Roulade with whisky cream
Treacle tart with clotted cream
Selection of Cheese and Biscuits