Burns Night Supper

Friday 25th Jan 2008

7.30 for 8.00

There may be poetry at various stages of the evening.

TRADITIONAL SCOTTISH CUISINE
MENU - 4 courses

Friday 25th January 2008

Fixed Price Meal £27.50 per head

Starter
Cock a leekie Soup
(V)Leek ‘n’ Tattie Soup

Fish
Scallops with Black Pudding on Clampit Peas - £2.50 suppliment
(V) Crostini with Shaves of Goats Cheese & Onion Confit

Main Courses
Rumbledethumps with Haggis
Vegetarian Haggis avaialble for advance bookings

Puddings (V)
TiraMacSu
Dundee Marmalade Pudding with Caramel Ice Cream -

Cheese +£4.50
Platter of Scottish Cheeses and oatcakes

We will have at least 10 different Malt Scotches available from £2.50 per 25ml

SOURCES
Chicken is from Pythouse Farm, Tisbury
Scallops - Diver Caught - hopefully from Dorset Coast
Black Pudding from Charles Macleod, Stornaway
Haggis from Macsween, Edinburgh
Vegetables are Organic and from Gold Hill Farm, Childe Okeford

Car parking is 50 yards away in the main town centre car park, and its free after 6:00 pm on Fridays