We are getting ready for the last few weeks of January to be a celebrations of all things Burns Night and Chinese New Year and hope that you will be tempted to join us.
Our Burns Night still has some availability - we have a wonderful menu with some Scottish Flair and we will be piping in the Haggis alongside some beautifully read Scottish Poems.
(we will also be open for our normal menu should you prefer but please advise at time of booking)
Then on the weekend of 31st January is our colourful culinary extravaganza for Chinese New Year - we only have one table left on 1st February (minimum of 4 guests) but have a few more tables free on Saturday 31st January.
We think these are some great events to help banish the January Blues so if you would like to join us, either email us via our website or call Beth on 01403-710250.
And just to tickle those foodie taste buds, here's a reminder of the menus.
Celebrate Burns Night at The Green Man
STARTERS
Montgomery Scottish Cheddar Soufflé served with Lambs Lettuce & Sun Blush Pear Salad
Or
Our Own House-Smoked Scottish Salmon with Cream Cheese, Blinis & Lemon (GF on req)
Or
Salad of Smoked Duck Breast, Rocket, Parmesan, Candied Walnuts and Blackberry Dressing (GF – DF on req)
Or
Arbroath Smoked Haddock, Quail Egg, Chive, Lightly Curried Cream Sauce, topped with a Puff Pastry Fleuron
Or
Homemade Cream of Tomato Soup with Artisan Bread (DF on req)
MAIN COURSES
Braised Venison in a Black Pepper and Devilled Red Wine Sauce.
Served with Creamed Potato, Red Cabbage braised in Port and garnished with Parsnip Crisps.
or
Fillet of Scottish Dry Aged Beef served on a bed of Wilted Spinach
Presented with a Rich Wild Mushroom and Whisky Sauce enhanced with Creamy Blue Cheese
(supplement £6pp)
Or
Pan Roasted Fillet of Halibut, Leeks and New Potatoes in .
a Rich Lobster Cream Sauce and topped with Brown Shrimp
or
Roasted McSween Haggis, Mashed Potato, Bashed Neeps and Whisky Sauce
Or
Bonnie Prince Charlie Chicken Breast wrapped in Bacon and served with a Rich Drambuie infused Sauce finished with a touch of Cream
TO FINISH
Cranachan Cheesecake topped with Drambuie marinated Raspberries and Honeycomb
Or
“Green Man Tipsy Laird”
Vanilla Sponge, Raspberries, Custard, Cream, lots of Drambuie and topped with toasted almonds
Or
Selection of Finest Scottish, English and Continental Cheese and Biscuits served with Grapes, Celery and Apple
£48.50. Per person
