Theatre Information -
Restaurant
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The gathering
programme suggests that members may like to
consider having Dinner at the Pitlochry Festival Theatre
before attending the performance on Monday 25th August
2014.
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The Festival
Restaurant serves food that is prepared on
the premises, using fresh and locally sourced produce. The
menu varies from show to show and will be set nearer to the
date of our visit.
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For your guidance
we reproduce below three typical menus that were offered to
dinners during the 2013 summer season:
Dinner Menu
1
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Curtin Up
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Butternut Squash,
Sweet Potato, Lentil and Coriander Soup
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Roasted Pigeon Breast Wrapped in
Pancetta
on a bed of Stornoway black pudding and roasted
onion ragù
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Arbroath Smokie and Salmon
Mousse
with (more than two!) garlic crostinis
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Grilled Vegetable
Salad
served with a sun blushed tomato dressing
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Act
I
****
Roasted Suprême
of French Guinea Fowl
port wine and bramble gravy,
dauphinoise potatoes,
carrot batons and
turnips
****
Slowly Cooked
Neck of Lamb
with roasted haggis, crushed potatoes,
fondant carrots and a rosemary gravy
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Landlady’s
special dish - Pan Fried Fillet of Cod
on a bed of braised
fennel, confît cherry tomatoes,
crushed potatoes and cream
of basil sauce
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Brie Fritter,
Roasted Nut, Fine Bean and Rocket Salad
served with a
spiced beetroot chutney
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Act
2
****
Caramelised Oranges with Cherry
Sorbet
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Sherry and
Raspberry Trifle – Landlords favourite!
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Bread and Butter
Pudding
served with vanilla custard
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Trio of Scottish
Cheeses and Oatcakes
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Finally
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Filter Coffee and
Chocolate Mints
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Dinner Menu
2
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Curtin Up
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Tomato and
Roasted Pepper Soup
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Cold Smoked Chicken Salad with a Mango
Dressing
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Salmon,
Haddock and Crab Fishcake
served with a spiced tomato sauce
– Guy’s favourite!
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Feta Cheese,
Olive and Sun Dried Tomato Salad
with a balsamic
dressing
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Act
1
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Chargrilled Pork Escalope and Mushroom
Gravy
served with roasted potatoes and turnip
fondant
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Roasted
Breast of Gressingham Duck
served with creamed potatoes,
roasted carrots,
parsnips and a green peppercorn
sauce
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Grilled Fillet of
Cod on a Bed of Spinach
with a sweet potato bhaji and lemon
sauce
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Dafydd’s
Mushroom Strudel
served with a white wine sauce and
a
vegetable and saffron cous cous
****
Act
2
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Llewellyn’s Lemon
Cheesecake
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Classic Poached Pear Belle
Hélène
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Banoffee
Meringue Nests
with a chocolate flake
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Trio of Scottish Cheeses
and Oatcakes
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Finally
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Filter Coffee and
Chocolate Mints
Dinner Menu
3
Curtin Up
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Hearty Vegetable Chowder
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Pan Fried Dolly Levi Duck
Livers, Toasted Brioche
with a green peppercorn
sauce
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Cold Smoked
Salmon Platter
baby capers and a chive crème
fraîche
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Chargrilled Vegetable and Sun Dried
Tomato Risotto
topped with parmesan flakes
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Act
1
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Burgundy Lamb Cooked in Red Wine
Tomatoes and Mushrooms
with roasted polenta cake and
vegetables
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Roasted Chicken
Supreme Stuffed with Chorizo Mousse
served with a tomato
and paprika sauce, timbale of rice and grilled
courgettes
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Grilled Loin of (Vandergelder!) Scottish
Salmon
on a bed of tomato and basil ragù, new potato
fondants, fine beans and a fresh herb and butter
sauce
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Mushroom,
Brie, Smoked Arran and Goat’s Cheese Frittata
with a mixed
salad and garlic bread
****
Act
2
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Pear and
Raspberry Crumble with Custard
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Lemon, Lime and Vermouth
Syllabub
with homemade shortbread - a favourite in New York
and Yonkers!
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Chocolate and Cointreau Mousse
served
with pistachio praline
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Trio of Scottish Cheeses and
Oatcakes
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Finally
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Filter Coffee and
Chocolate Mints
The prices charged for Dinner in 2013 were:
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£21.95 for two courses
£24.95 for three courses
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These figures may change for the 2014
Season.
We will endeavour to publish the
actual menu for the production that we are attending here in
due course.
