Event

Burns Supper at Lark Restaurant

Our 3rd Annual Burns Supper at Captiol Hill's Lark restaurant is sure to be an amazing evening! James Beard award winner, Chef John Sundstrom will create a unique one-night only menu, which is highlighted by his take on the Haggis - a traditional Scots dish. We will Toast the Haggis in the traditional style - and raise a glass of Scotch! This year we will bring a special scotch ale brewed by Naked City Brewing, included along with wine in the price of dinner.

We will once again celebrate the poetry of Robert Burns through a number of songs, and we will end the night with some crowd participation and some traditional drinking songs.

This intimate event is always the highlight of our year, and we can't wait to see you!

2016 Menu

Reception

Smoked oysters with butter and brown bread
Country pate with mustard and pickles
Dinah's cheese with quince and walnut toast
(Delmas Blanquette de Limoux/Naked City Scotch Ale/Wine)

-First Course-
Venison neck and barley soup

-Second course-
Lamb tasting: chop, braised shank and haggis with neeps and tatties
-or-
Vegetarian: Potato and wild mushroom croquette with black kale and brown butter
(Scotch toast)

-Dessert-
Sticky toffee pudding with candied walnuts and clabber cream
(Caffe Vita coffee and tea)

-Cheese-
Caboc cheese, Dunsyre Blue and Gusthoffer goat gouda with oatcrackers

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