Chefs Ryan Butler and Chris Rendell plating hors d'oeuvres in the Beard House kitchen
East Coast Oysters with Seaweed–Grape Salad
Mushy Pea Fritters with Minted Yogurt
House-Cured Bacon–Wrapped Beef Tenderloin with Pearl Onion Gravy
Pork Sausage Rolls with Saffron Aïoli and Pickles
For the Table > Housemade Whiskey Bread
Cullen Skink > Smoked Haddock and Potato Soup
House-Cured Salmon with Chopped Scottish Langoustine Salad, Piccalilli, and Cracked Wheat Brioche
The Glenlivet 18-Year-Old Single Malt Scotch Whisky
Pan-Roasted Venison with Scotch Broth, Bread Dumplings, and Parsley Sauce
Haggis Pie with Roasted Rack of Lamb, Neeps and Tatties, and Whiskey Butter Sauce
Chefs Ryan Butler and Chris Rendell preparing Haggis
Frozen Candy Bar with Shortbread, Pecan Toffee, and Nougat
Plating desert in the Beard House kitchen
Burns Night festivities at the Beard House
Dinner

Robert Burns Scottish Supper

Chris Rendell

Highlands and Whitehall, NYC

Pastry Chef Ryan Butler
Highlands and Whitehall, NYC

Raise a glass to Robert Burns, the Nobel poet laureate who penned the ode to Scotland’s unofficial national dish, Address to a Haggis, at this traditional—and boisterous—Scottish celebration featuring robust dishes prepared by Chris Rendell and Ryan Butler.

Event photos taken by Mira Zaki.

Related Info:

MENU

  • Hors d’Oeuvre

    • East Coast Oysters with Seaweed–Grape Salad
    • Mushy Pea Fritters with Minted Yogurt
    • House-Cured Bacon–Wrapped Beef Tenderloin with Pearl Onion Gravy
    • Pork Sausage Rolls with Saffron Aïoli and Pickles
    • Scotch Whiskey Cocktails
    • The Robbie Cocktails
    • Champagne Veuve Clicquot Ponsardin Rosé NV
  • Dinner

    • For the Table > Housemade Whiskey Bread
    • Cullen Skink > Smoked Haddock and Potato Soup
    • The Glenlivet 18-Year-Old Single Malt Scotch Whisky
    • House-Cured Salmon with Chopped Scottish Langoustine Salad, Piccalilli, and Cracked Wheat Brioche
    • The Glenlivet 18-Year-Old Single Malt Scotch Whisky
    • Torbreck Woodcutter’s Semillon 2010
    • Pan-Roasted Venison with Scotch Broth, Bread Dumplings, and Parsley Sauce
    • Ballantine’s 17-Year-Old Blended Scotch Whisky
    • Haggis Pie with Roasted Rack of Lamb, Neeps and Tatties, and Whiskey Butter Sauce
    • Scapa The Orcadian 16-Year-Old Single Malt Scotch Whisky
    • Keith Tulloch Kester Shiraz 2004
    • Cranberry Ice
    • Frozen Candy Bar with Shortbread, Pecan Toffee, and Nougat
    • Aberlour A’bunadh Single Malt Scotch Whisky
    • Cloudy Bay Late Harvest Riesling 2007

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 01.25.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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