The evening will be hosted in the private dining room of the Michael Caines Restaurant, Executive Chef Craig Dunn and Mitch Bechard Whisky Ambassador for Diageo will present this local and seasonal five course menu with coffee and petit fours which has been expertly matched with an excellent selection of whiskies.
Tickets are priced at £65.00 per person, to avoid disappointment book now on 0141 2216789.
Roulade of smoked salmon and goats cheese with avocado puree, sweet tomato dressing - Talisker 10yr
Terrine of duck liver with Madeira jelly green bean salad and toasted brioche - Clynelish 14yr
Sirloin of Scottish beef with braised feather blade rosti, celeriac puree, wild mushroom sauce - Cragganmore 12yr
Hazelnut and chocolate cone with hazelnut ice cream - Johnnie Walker Gold Label
Dunsyre blue cheese - Lagavulin 16yr
Coffee and petit fours
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