Burns Night @ The Comfy Duck

Four Course Tasting Menu paired with complementing Malt Whiskies

Friday 25th January 2019

£35 per person

Menu

Cullen Skink

Or

Leek & Potato Soup (v)

Paired with a Glenmorangie Single Malt, matured for 10 years in an ex-bourbon cask. This Whisky from the Highlands is sweet yet complex. Soft, mellow and creamy. A quirky yet perfect accompaniment to your first course.

***

Smoked Scottish Salmon with Caper Berries, Shallots & Homemade Buttered Brown Bread

Or

Avocado Bruschetta (v)

Here we have some strong flavours to work with, reference to the strong smoked salmon and capers. We
have opted for a 10 Year Single Malt from Islay in Laphroaig. A full-bodied smoky gem with residual
sweetness, a hint of salt and peaty characters. Sure to provide a warming pairing with this chilled second course.

***

Haggis ‘Neeps & T’atties

Or
Lentil Cottage Pie (v)

Your last pairing of the evening and we have opted for one from Speyside. Speyside was once considered
as part of the Highland region as far as whisky is concerned but seeing as Speyside distilleries amounted for almost half of all distilleries in Scotland by 2013 (105), the region named after the River Spey which cuts through the region and gives water to many of the distilleries, gained recognition in it’s own right. This 12 Year Old Single Malt has sherried characters and rich chocolate flavours. The sweetness provides a nice contrast to the peppery and meaty characters of the third course.

***

Cranachan

No pairing for this one, the whisky is in the dessert!

The uncontested king of Scottish desserts comprises of Seasonal Berries, Honey, Scottish Oats, Whipped Cream & a simple blended whisky.

***

Stokes of Lincoln freshly brewed Tea or Coffee & Homemade Petit Fours

 

To view our full 2019 Calendar of Events click here or to book your place call on 01472 872248 or drop us an email at reception@oaklandshallhotel.co.uk