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Menu – Rabbie Burns Night

 

Rabbie Burns Night

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Celebrate Robert ‘Rabbie’ Burns’ Night with us, on Thursday, January 25, 2024!

Our Burns’ Night Four-Course Dinner is $95 per person.

The annual celebratory tribute to the life, works and spirit of the great Scottish poet, Robert Burns (1759-1796). Balmoral’s Burns dinner honors the Scot’s bard with a traditional Scottish 4-course dinner. Celebrate like a true Scot and enjoy our bevvy.

Bookings by telephone only. No online or email bookings.

*the Main Menu is not available. Call (331)901-5224 to reserve your table.

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Course 1 (choice of one)

  • THE TRUE SCOTCH EGG

    A fresh chicken egg with our homemade pork banger sausage. Coated with fresh breadcrumbs, then deep fried till golden brown. Served on a potato nest with our traditional HP brown sauce and Poacher’s Pickle.

  • ARDROSSAN HOT SMOKED FINNAN HADDOCK DIP

    Perfectly wood-smoked haddock flakes from our smoke house in the USA, add in our warmed, savory, creamy cheese sauce, served with crisp toast.

  • Scotland’s Fat Bastard Belly of Pork

    Succulent pork belly slices marinated for over 24 hours, then served with our sweet black cherry sauce and warmed enough to release the flavours. So tender and full of flavour. Git in ma belly.

Course 2 (choice of one)

  • Highlander's Cock-A-Leekie Soup

    For over two hundred years this has been served in Scotland. Leeks, onion, potatoes, herbs and slow-braised chicken with a sweet prune. (Gluten-free.)

  • YE AULD CULLEN SKINK SOUP

    Lightly smoked haddock, potatoes and onions, finished with fresh cream. A flavour taste as old as history, from the first time the British came to America. But the Scottish made this first. The precursor to America’s clam chowder.

  • House Mixed Salad

    Everything we have that’s green, with the red and yellow peppers, plus radishes, pickled red onions and heirloom tomatoes. (Gluten-free.)

Course 3 (choice of one)

  • Haggis, Neeps and Tatties

    Well, here we go. Scotland’s most-sold dish. The haggis is made from a 150-year-old recipe. You may love or hate it — but try it once. It may surprise you on how good it tastes. Served with our whisky sauce.

  • Campsie Glen Chicken

    Smoked bacon with chicken breast and Stilton blue cheese sauce. At all of the eleven restaurants I have had, every time I put this on the menu, it became the best seller. I can say no more.

  • Ben Nevis Chili and Honey Grilled Salmon

    Nice! Heather honey sweet, with a green chili bite. A great way to taste salmon with a twist. The salmon lover’s favorite.

Course 4 (choice of one)

  • TRADITIONAL RASPBERRY CREAM CRANACHAN

    Whipped cream, honey drizzled raspberries with oven baked oatmeal, soaked in Drambuie Whisky overnight.

  • GRAHAM'S OF GENEVA VANILLA ICE CREAM

    With fresh whipped cream and our house made toffee sauce.

  • YE AULD STICKY TOFFEE PUDDING

    The Scot’s favorite. moist date cake smothered in buttery toffee sauce with house made whisky custard.