This is the special menu what we're serving at my restaurant this weekend... The specials change every week. Wish all of you could come, have a taste and sing Auld Lang Syne with us - we're honoring Robert Burns this weekend.
Friday, Saturday - January 26*, 27*
SCOTTISH POETS CUISINE - $19.95
Scotch Broth / Salad Greens / Chicken, Shrimp and Bacon Thatch with Mashed Potato Top / OR / Steak Balmoral with Mushroom Whisky Sauce and Rumbledethumps (Potatoes & Cabbage) / Roll / Bread & Butter Pudding with Caramel Whisky Sauce.
*Celebrate Robert Burn's birthday with readings by Mark Decker.
Do any of you celebrate Burns' birthday, and if so, what do you have planned for this year?
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Comments: 28
When I first saw your article title, I thought it said "BUMS" night. I thought, wow, must be serving hobos.
Just one little niggly point - if you're using Scottish whisky for the sauce .... you should omit the 'e' - that's for Irish or American whiskies!
My husband is the whisky afficionado in our home - one dram at Hogmanay and one or two at a Burns' Supper is about my tolerance level for the year! My husband only likes single malts, though - and they are very expensive. He loves Bowmore (from Islay) and one from the Orkneys called Highland Park.
Your B&B is lovely! It looks very similar to some of the Victorians we have down the street.
Where's the haggis?
Where's the tatties and neaps?
I tried to pick something authentically Scottish that I thought people would still order and enjoy. People here are basic meat (steak, pork chop, chicken) and potato (baked, mashed, boiled, or fried) folks, so I have to be pretty moderate in my choices.
Sherrie - skirlie is a stuffing, made from oats (steel cut, not the Quaker rolled stuff). I've posted the recipe as an article tonight.