The Monro, Duke Street

250th ANNIVERSARY CELEBRATION OF ROBERT BURNS - JANUARY 25TH

 

Robert Burns was born on 25 January 1759 in the village of Alloway, two miles south of Ayr. So this year is the 250th Anniversary of his birth. We know him for writing Auld Lang Syne and yet the man himself was quite a character. After nearly running off to the West IndIes with his mistress it was the success of his first works of poetry that kept him in Scotland.

At just 27, Burns had already become famous across the country with poems such as To a Louse, To a Mouse and The Cotter's Saturday Night. Illicit relationships and fathering illegitimate children ran parallel to a productive period in his working life. His correspondence with Agnes 'Nancy' McLehose resulted in the classic Ae Fond Kiss. Spend, spend spend ! In just 18 short months, Burns had spent most of the wealth from his published poetry, so in 1789 he began work as an Excise Officer in Dumfries and resumed his relationship with his wife.

His increasingly radical political views influenced many of the phenomenal number of poems, songs and letters he continued to pen, including such famous works as For a' that and a' that. The hard work this new job entailed, combined with the toil of his earlier life and dissolute lifestyle began to take their toll on Burns's health. He died on 21 July 1796 aged just 37 and was buried with full civil and military honours.

 

STARTERS

 

Cullen skink smooth soup of Leek, shallots and Fennel with flaked Arbroath smoked fish

Spicy Kippers with Wholegrain Mustard Spinach and a Poached Duck egg

Scottish Woodcock on toasted Brioche with Scrambled Eggs, Anchovies and chopped sun dried tomatoes

Lorne Sausage with Cauliflower and Gherkin pickle and Rocket salad

 

Mains

Glazed Venison with spicy sweet potato and parsnip fritters

Vegetarian Haggis Loaf with Spicy Tatties and Parsnip cream

Scotch Hotch Potch: Braised ribs of Mutton over Peas, smoked bacon and crushed cauliflower Tatties

Roast Haggis with Champit Tatties and Neeps with a whiskey sauce

Ham and Heidi Pie: Smoked Haddock and Ham Hock Pie with Scotch Cheddar and a wholegrain Mustard crust

 

Desserts

Porridge with Heather Honey and Toasted Almonds topped with Whiskey soaked Apricots

Cranachan Toasted Oatmeal folded in cream cheese, whiskey, heather honey and Cointreau soaked Raspberries

Whiskey and Orange Marmalade Ice Cream over warm Bread & Butter Pudding

 

3 COURSES only £14.95