• 5-course menu for £45 •
• Optional matched wine flight for an additional £35 •
Join us for an exciting evening featuring Cullen skink, haggis & cranachan as we host our first Pascere Burns Supper.
Guests can expect a 5-course menu of celebratory Burns Supper dishes specially created by Head Chef Johnny Stanford. A matched wine flight will also be available to purchase on the night.
‘Haggis, neeps & tatties’
Treacle cured Scottish salmon, birch ice cream & pine
Venison loin & venison haunch with hay, parsnips & parsley root
Selection of British cheese (£10.00 supplement)
We hope you can join us for our very first event of 2018 🙂
• 01273 917 949 • email@example.com •