St Charles Chamber of Commerce Culinary Night Dinner
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All are served with creamy mashed potato, garden, breaded potato croquettes, orange honey buttered carrots, fine green beans.
Blantyre Chicken Liver Mousse
Blended with herbs, cream, fine Scots whisky, then sealed in orange marmalade butter, crisp toast.
The True Scotch Egg
A fresh chicken egg with our homemade banger sausage. Coated with fresh bread crumbs, then deep fried till golden brown. with our traditional brown sauce and Poacher's Pickle.
Isle of Mull Chilled Shrimp, Watermelon and Goat’s Cheese
Succulent shrimp dripping with heather honey, served with round slices of watermelon and goat’s cheese. Fantastic flavor combination.
Glasgow’s Garlic Mushrooms
White button mushrooms cooked with butter in a cream and garlic sauce with a hint of black truffle oil, served with toasted garlic buttered baguette. nay kissing tonight fur you got garlic breath.
Granny’s Green Pea and Ham Soup
Creamed green peas in a ham bone stock finished with lean sliced ham.
Balmoral Mixed Salad
Everything we have that's green with the red, yellow and orange peppers, plus radishes, red onions and heirloom tomatoes. Crisp, fresh and crunchy.
Campsie Glen Chicken
Smoked bacon with chicken breast and Stilton blue cheese sauce. Absolutely delicious. At all the 11 restaurants I have had, every time I put this on the menu, it became the best seller. I can say no more.
Edinburgh’s Steamed Salmon
High-heat steamed just to hold the delicate flavor in with fresh herbs. Can have a little bit of pink in the middle, however, we can cook it longer for you. Served with lemon-infused butter. We, the Scottish, know how salmon should be cooked. We worship this seagoing fish that return to its river of birth to spawn and sacrifices its life for the next generation.
Gleneagles Rack of Venison
Best of the best venison. You will not be disappointed. Tender, sweet and moist. Little hint of herbs in the roasting, with a light reduction sauce.
Bonnie Prince Charlie's Beef Wellington
You know Charlie, the rightful King of Scotland. When there was an allegiance with France and Scotland against the English, this was another of his favorite meals while in France. Ream’s tender filet steak cooked medium rare with seasoned sherry-soaked mushrooms encased with puff pastry. After baking, it is finished with a surrounding rich red wine sauce. Our Bonnie Prince loved this. Dine like our Scottish King.