The Burns Supper is an institution of Scottish life: a night to celebrate the life and works of the national Bard and all things Scottish. Ours is an indulgent affair with fine old Malt Whisky, Wine, Scottish dishes with Prime Rib as entree, Poetry by Colin and our Eastern Shore Piper.
Ian will be back from doing an American Dinner in Scotland in time to do this Scottish Dinner in America.
Colin Carr a guide and historian at Stirling Castle is flown in specially for this event, as our entertaining Burns Master of Ceremonies (foolhardy chairman), for the evening.

Colin Stuart Carr is a former Warrant Officer Royal Marines. On completion of his military service he worked in the charity sector helping community organisations with fundraising and the training of charity trustees. Although now retired Colin does some part time work at Stirling Castle, talking about 16th century Scottish History. We look forward to welcoming him back to the Eastern Shore and The Washington Inn and Princess Anne.  

We are most fortunate to again have piper Randy Welsh who is also involved in The St Andrews Society of The Eastern Shore.

$89 per person excluding tax and gratuity
Price includes the meal, wines, whisky and entertainment detailed above. Sociable seating at tables of eight and ten
To enjoy this evening to the full we advise you to book your room early

Call 443 399 3353 for reservations


Robert Burns       17th January 2019
1759 – 1796

Piped into Supper for an introduction to Burns
“Immortal Memory” followed by “The Selkirk Grace”
Colin Carr


Cullen Skink Soup
A hearty soup from the town of Cullen in the North East of Scotland
Domaine de Bernier Chardonnay



Piped entrance and “Address to The Haggis” by Colin Carr, toasted with The Macallan 12 yr old Malt smooth and sophisticated from aging in ancient sherry casks from Speyside
Haggis 'Neeps an'Tatties

Prime Angus Beef Rib Roasted med with Winter Vegetables a Red Wine Jus
Avalon Cabernet Sauvignon

“Toast to the Lassies” performed by Colin Carr



“Macallan” Crème Brûlée
Baked egg custard with a drop of Malt to give a very light smoky taste


Coffee


Piper Randy Welch

Performances by our "full hardy Chairman" and friend from Stirling Castle, Colin Carr.