January 13, 2020
Radisson Blu Royal Astorija Chef Gediminas Andriuškevičius presents the Traditional Scottish menu for the upcoming Burns Night:
1st Starter – Lightly salted Scallop cod and salmon torchon, avocado and yolk cream, caviar and salicorn.
Vegetarian option – Red lentil soup (Red lentils cooked with winter vegetables, pureed and topped with crisp parsley)
2nd Starter – Haggis, neeps & tatties (vegetarian haggis on request)
Main Course – Matured beef steak with pepper sauce, roasted roots and stewed spinach.
Vegetarian option – Crispy filo dough basket with fried butter pumpkin and asparagus.
Dessert – Sticky toffee pudding with butterscotch sauce.
All the guests will be welcomed and The Haggis will be piped in by Craig Weir, the distinguished piper from Scotland.
The famous R. Burns’s poem ‘Address to a Haggis’ will be recited by Graeme Barclay, a Rerr Terr Ceilidh Band member and a manager of music services at South Lanarkshire Council in Scotland.
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