THE ULTIMATE BURNS NIGHT 25th JANUARY 2019 AT THE GREEN MAN, PARTRIDGE GREEN
With the Festivities of New Year a distant memory, we all need something to take away the January blues. So what better way than to come and celebrate the life and Poetry of Robbie Burns. You will enjoy a Green Man evening of Scottish Hospitality, Scottish Cocktails, Sumptuous 5 course dinner and the chance to sample some iconic Malts and off course we will have the Pipes and Haggis!
Kilts not compulsory but there will be a bottle of Fizz for the best dressed Table!!
Duo of Salmon Nick’s own Green Man Smoked Scottish Salmon and Rillette of Salmon served with Fresh Herb Blini, Pickled Sweet & Sour Cucumber and Sour Cream
Medley of Mushrooms in a Whisky, Garlic and Tarragon infused Cream Sauce. Served on Toasted Butter Brioche
Homemade Green Man Pheasant Terrine served with Cornichons, Balsamic Baby Pickled Onions, A Scottish Blackberry Compote and Freshly baked Fruit Bread
Finest Scottish Rope Grown Mussels finished with Scottish Cider, Bacon, Shallots and a touch of Cream
Roasted McSween Haggis, Mashed Potato, Bashed Neeps and Whisky Sauce Served with a wee Nip!
Braised Venison in a Black Pepper and Devilled Red Wine Sauce. Served with Creamed Parsnip Puree, Red Cabbage braised with Pear & Port and garnished with Parsnip Crisps.
Sirloin of Aberdeenshire Dry Aged Beef served on Truffle enhanced Potato Finished with a with a Classic Sauce Foyot and French Beans with Shallots (£3.00 supplement)
Green Man Smoked Haddock Chowder- Un-dyed Smoked Haddock, Rondells of Leek, Brunoise of Vegetable & Potato. Finished with White Wine, Cream and Parsley
Pan Roasted Breast of Chicken wrapped in Sweet Cured Bacon, Black Pudding Lemon Thyme, Honey Heather Jus Served with French Beans and Potato Cake
Marmalade and Golden Syrup Sponge Pudding with Drambuie Custard
“Green Man Tipsy Laird” Vanilla Sponge, Raspberries, Custard, Cream, lots of Drambuie and topped with toasted almonds
Selection of Finest Scottish, English and Continental Cheese and Biscuits served with Grapes, Celery and Apple