Fiona Kennedy's Nae Ordinary Burns Supper

SUPPER MENU

Bill o’Fayre

Inverness

Starter
Beetroot cured salmon with dill aioli, compressed cucumber and capers.

Scotch broth with leek, kale and parsley (v).

Main Course
Supreme of chicken stuffed with famous Mcsween haggis, honey roast parsnips, butter poached fondant potatoes and whisky cream sauce.

Vegetarian Haggis and spinach wellington with seasonal vegetables (v).

Dessert
Glayva cheesecake, crème Chantilly, vanilla ice cream with shortbread crumble and cinnamon anglaise.

 

Aberdeen

Starter
Duo of Smoked Salmon and Mackerel- set on a citrus & white balsamic dressed rocket leaves, garnished with horseradish crème fraiche.

Red Onion and Goats Cheese Tart – set on a bed of rocket leaves, drizzled with a balsamic reduction (v).

Main Course
Breast of Chicken stuffed with Skirlie and wrapped in Smoked Bacon – served with a timbale of haggis and mashed neeps, mashed tatties with a Port Jus

Feta Cheese, Cranberry and Roasted Chestnut Filo Parcel – served with a timbale of vegetarian haggis, mashed neeps, mashed tatties with a tomato sauce (v).

Dessert
Exotic Fruit Pavlova drizzled with a mango and raspberry coulis

Thomsons of Glasgow coffee with Tunnock’s Biscuits

 

 

 

 

*For any dietary requirements please email office@pixieproductions.biz

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