TERMS AND CONDITIONSWe require a non-refundable deposit of £5 per head for our Burns Night set menu to confirm your booking. We request that you pre-order for your party to assist food service. Menu prices are per person. VAT at the current rate is included, subject to change. Should a dish become unavailable due to difficulties with suppliers, we will contact you immediately with a proposed alternative for you to consider. Dishes may change due to seasonal menu changes. Should this occur we will contact you in advance. Food allergies & intolerances - before you order your food and drinks please speak to a member of staff if you want to know about our ingredients.

BOOKING FORMPlease reserve a table for persons at pm

On

Name:

Address:

Tel No: Date:

Please indicate below the amount of choices for your party

Starters No. of

Main Course No. of

Desserts No. of

For details of all our pubs where you can celebrate Burns Night please visit:www.broadoakpubcompany.co.uk

2020

Set Menu

Please use the booking form on the reverse of the menu to reserve a table on the night and pre-order your menu choices.

Friday 24th January to Sunday 2nd February 2020

In celebration of Scotland’s national bard, Rabbie Burns, we invite you to join us for a fabulous three course meal.

£22.00 per person

STARTERSScottish Smoked Salmon & Oat Cakes

Scottish smoked salmon drizzled in a lemon and dill olive oil. Served with oat cakes and salad leaves

Rustic Red lentil and Vegetable Soup (v) (gfoa)Topped with black pepper croutons served with rustic bread and butter

Roast Duck Breast Salad (gf)Slices of roast duck breast on a fresh kale, pear and cranberry dressed salad

Flat Field Mushrooms (v) (gf) Roasted in fresh thyme and garlic served with a dressed fresh herb and spinach salad

MAINSTraditional Orcadian Clapshot and Haggis Tower

A rough chive, onion, swede and potato mash, towered with layers of traditional haggis topped with crispy bacon lardons served with a jug of red wine gravy

Roast Duck Breast with Skirlie and KaleSliced roast duck breast and a bed of skirlie (pan fried oats and butter)

and kale served with a red wine and thyme jus

Lamb CutletsMarinated in fresh rosemary and garlic on sauté leeks and orcadian clapshot.

Served with a jug of red currant gravy

Chicken BalmoralRoast chicken breast stuffed with haggis and wrapped in smoked streaky bacon.

With wilted kale and sliced new potatoes topped with a peppercorn sauce

Slow Braised Mixed Game StewSlow cooked with a combination of venison, pheasant and partridge with potatoes,

carrots, swede and onion. Served with warmed pickled beetroot and oat cakes

Tower of Scotland BurgerAberdeen Angus beef burger topped with haggis, bacon and cheese finished with a fried egg served

in a toasted brioche bun. Served with hand cut chips and a warm apple and plum chutney

Smoked Cod Loin & Tarragon (gf)Oven baked smoked cod loin on a bed of roasted new potatoes and carrots.

Topped with a sliced chestnut mushroom and tarragon cream

Cauliflower and Leek Rumbledethumps (v) Cauliflower and leeks bound in a cream sauce with a mixed vegetable mash of kale,

cabbage, swede and potato. Topped with cheddar cheese and oven baked

DESSERTSTipsy Laird (v)

A Scottish trifle with whisky soaked sponge, custard, fresh raspberries and whipped cream

Burnt Cream (v)A traditional baked custard with a brown sugar crust served with fresh strawberries and shortbread rounds

Cranachan (v)A traditional Scottish dessert with layers of honey glazed oats, whipped cream and raspberries

(v) Suitable for vegetarians (gf) Gluten free dish (gfo) Gluten free option available

BURNS NIGHT SET MENU