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Burns Night with Smith & Wollensky

Food and Drink  

December 12, 2018

To celebrate Burn’s Night on 25th January, the Head Executive Chef has created a special menu that revels in all things Scottish, with an American twist.

Executive Chef, Tom Cook, has created a three course menu in collaboration with Macallan Highland Scotch Whisky that will be served on the 25th January, and will be priced at £59 per person.

Guests will start the meal the traditional way with a noggin of Macallan 12 year whisky followed by arguably the most renowned Macsween Haggis with neeps and tatties and a red wine jus. This will be followed by a 225g Scottish fillet of beef and accompanied by pan-fried mushrooms or sautéed spinach and french fries. The meal will be rounded off by the traditional Scottish dessert of Cranachan.

As they don’t do things by half, the team at Smith & Wollensky will also have a piper to pipe in the haggis and a speaker with a traditional rendition of to a haggis.

To book please call 020 7321 6007 or email enquiries@smithandwollensky.co.uk

 

MENU

£59 per person

Scottish Smoked Salmon Blini

 

STARTER

Macsween Haggis, Neeps & Tatties, Red Wine Jus

Noggin of Macallan 12yr

 

MAIN COURSE

225g Scottish Fillet

 

SIDE

Pan-Fried Mushrooms or Sautéed Spinach

French Fries

 

DESSERT

Cranachan

Macallan Highland Coffee