Menu 2009
Scotch Broth
A wonderful Scottish broth made wi’ mutton, barley, vegetables and a rich broth
Alan’s Arbroath Smokie Pate wi’ Oatcakes
A homemade pate – fresh arbroath smokies blended with butter, leeks & cream served wi’ rough oatcakes
Highland Venison Terrine
A traditional terrine of venison with a whisky dressing
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Haggis wi’ Neeps
An a free wee dram
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Fresh Scottish Salmon wi’ Parsley Sauce
A speciality of Dee side served wi’ rumblethumps & mashed neeps
Roast Sirloin of Scotch Beef
The finest scotch Angus beef roasted to perfection & served wi’
Yorkshire pudding & creamed horseradish, chappit tatties & mashed neeps
Lamb Collops
Tender lamb steaks cut from the leg, lightly fried, then braised wi’ mushrooms in a light gravy served wi’ chappit tatties an’ mashed neeps
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Scottish Bread & Butter Pudding
Typsy Laird
Scottish Sherry Trifle
Highland Cheese
Caboc – Lanark Blue – Isle of Mull Cheddar
£26.95 per person including coffee
Scotch Broth
A wonderful Scottish broth made wi’ mutton, barley, vegetables and a rich broth
Alan’s Arbroath Smokie Pate wi’ Oatcakes
A homemade pate – fresh arbroath smokies blended with butter, leeks & cream served wi’ rough oatcakes
Highland Venison Terrine
A traditional terrine of venison with a whisky dressing
~~~~
Haggis wi’ Neeps
An a free wee dram
~~~~
Fresh Scottish Salmon wi’ Parsley Sauce
A speciality of Dee side served wi’ rumblethumps & mashed neeps
Roast Sirloin of Scotch Beef
The finest scotch Angus beef roasted to perfection & served wi’
Yorkshire pudding & creamed horseradish, chappit tatties & mashed neeps
Lamb Collops
Tender lamb steaks cut from the leg, lightly fried, then braised wi’ mushrooms in a light gravy served wi’ chappit tatties an’ mashed neeps
~~~~
Scottish Bread & Butter Pudding
Typsy Laird
Scottish Sherry Trifle
Highland Cheese
Caboc – Lanark Blue – Isle of Mull Cheddar
£26.95 per person including coffee
The Home of Good Food, Good Beer, Good Wine, Good Service, Good Value and Great Atmosphere
Burns Night Supper
Come, join us here at the Norway, on Monday 25th January 2010 to celebrate The Bard.
Traditional Burns Night Menu in the Restaurant and Bar
Haggis piped in at 7.45pm by Cornish Piper and traditional accordion music throughout the evening
Traditional Burns Night Menu in the Restaurant and Bar
Haggis piped in at 7.45pm by Cornish Piper and traditional accordion music throughout the evening
