A Robert Burns dinner featuring Scottish food. Our dinner began with us being seated with four other couples. As a violinist played, we were first served a cream soup that was very flavorful made with chicken stock, pureed vegetables, and leeks. After our bowls were cleared, the lights were dimmed and a bagpiper in full kilt ushered in the haggis on large silver platters. The haggis was served with tatties and nips (mashed potatoes and mashed turnips). The haggis was so delicious I had two servings. Next came our main course which was either Scottish salmon or roast beef. Either was served with broiled or boiled potatoes, mixed fresh vegetables (broccoli, cauliflower, carrots ). We finished up with assorted cheeses and crackers. Dessert was a luscious confection made with a boiled pudding, raspberries, and blueberries topped with fresh whipped cream. Our beverage was either tea or coffee. For an extra charge they had various wines.
After dinner, the violinist was joined by an accordian player and traditional Scottish dance music was played. Only two couples sat out (the Americans). Everyone from the seven year old to the couples in their 80's knew the dances and danced. A wonderful evening at the Moness Country Club Restaurant. Please note that this experience would have cost at least three times as much in Edinburgh.