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 whisky, wine, Scottish dishes, poetry and piper.
Mark and Ian will be back from doing their American Dinner in Scotland on the 13th January in time to do this Scottish Dinner in America.
We will have Brian Gibson historian and guide at Stilring Castle flown in specially for this event as ou entertaining Burns Master of Ceremonies (foolhardy chairman), for the evening.

$78 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 Nicht

SOLD OUT SO AN ADDITIONAL EVENT ON FRIDAY THE 20TH JANUARY HAS BEEN AGREED

Rabbie Burns Nicht
Friday 20th and Saturday 21st January

7pm Sparkling Wine & Canapés
Host's Welcome

The Selkirk Grace

Cullen Skink Soup
A hearty traditional soup from the town of Cullen in the North East of Scotland Traditionaly with smoked Finnan Haddock, Potato, Onion, white Wine, Herbs and Cream
Frog's Leap Sauvignon Blanc. Napa Valley.
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Entrance & address to the Haggis with Glengoyne 17yr old Malt Whisky Toast
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
Alexander Valley Syrah, Wetzel Family Estate.
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Clootie Dumpling with "Smokehead" Custard
A clootie is a strip or piece of cloth. Clootie Dumpling is made with flour, breadcrumbs, dried fruit, suet, sugar and spice with some milk and syrup or treacle to bind it. Ingredients are mixed well into a dough, then wrapped up in a floured cloth, placed in a large pan of boiling water and simmered for a couple of hours before being lifted out and dried before the fire or in an oven. Served with a wee dram of a modern contemporary blend of 18 yr old Islay Malts.
"Smokehead" 18yr Malt Whisky
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Scotch Woodcock
An old Scottish Savoury consisting of creamy, softly scrambled eggs served over toast with anchovies
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Coffee

Immortal memory
Appreciation
Works by Burns
"Auld Lang Syne"

To enjoy this evening to the full we advise you to book your room early.