The Burns Supper is an institution of Scottish life: a night to
celebrate the life and works of the national Bard and all things
Scottish. Ours is an indulgent affair with fine old Malt Whisky,
fine Wine, our proven Scottish dishes, Poetry by Colin and our
Eastern Shore Piper.
Ian will be back from doing an American Dinner in Scotland in time to do this Scottish Dinner in America.
Brian Gibson was unable to join us this year and recommended Colin, a colleague from the Castle and good frined. Colin Carr is amonst other things a guide and historean at Stirling Castle and once again flown in specially for this event, as our entertaining Burns Master of Ceremonies (foolhardy chairman), for the evening.
Colin Stuart Carr is a former Warrant Officer Royal Marines. On completion of his military service he worked in the charity sector helping community organisations with fundraising and the training of charity trustees. Although now retired Colin does some part time work at Stirling Castle, talking about 16th century Scottish History. We look forward to welcoming him to the Eastern Shore and The Robert Morris Inn.
We are most fortunate to again have piper Randy Welsh who is also the President of The St Andrews Society of The Eastern Shore.
$98 per person excluding tax and gratuity
Price includes the meal, wines, whisky and entertainment detailed above. Sociable seating at tables of eight and ten
To enjoy this evening to the full we advise you to book your room early
Rabbie Burns Nichts 2018
Last years events were a sell out success, please book early to avoid disapointment.
Friday 19th January 2018
Saturday 20th January 2018
7pm arrival and Host's Welcome
An introduction to Burns followed by The Selkirk Grace
Cullen Skink Soup
A hearty traditional soup from the town of Cullen in the North East of Scotland
Domaine de Bernier Chardonay
Entrance & address to the Haggis toasted with Glengoyne 18yr old Malt Whisky
Prime Beef Rib Roast med-rare with Haggis 'Neeps an' Tatties and
Red Wine Jus
Whilst traditionally served as a dish on its own, tonight we serve it with Prime Rib and on the side
Alexander Valley Syrah, Wetzel Family Estate
Clootie Dumpling with Glengoyne Custard
An an ancient gaelic fruit pudding dessert recipe with traditional custard.
Piper Randy Welch
Perfomances by our "full hardy Chairman" and much appreciated friend Colin Stuart Carr, joining us from Stirling Castle.
$98 per person for the evening
To enjoy this evening to the full we advise you to book your room early.
Menus and wines subject to change and confirmation