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Director's Notes Although life’s always better with a little drama in it - there’s no need to panic - you’re in the hands of professionals tonight as our team of chefs cook to order each and every tasty dish. For starters, it’s the battle of the salads: choose from Feta Cheese, Olive and Sun Dried Tomato Salad or a Cold Smoked Chicken Salad with a mango dressing. And then there’s the dynamic triple fish combination which is a favourite of Guy’s and mine! Finally, don’t forget the soup – its Roasted Pepper and Tomato - always a popular choice. Our Chef’s favourite main course has to be the Chargrilled Pork Escalope whilst Dafydd prefers the Mushroom Strudel. My approval goes to the Roasted Breast of Gressingham Duck although the catch of the day (and night!) has to be the terrific Grilled Fillet of Cod dish. Decisions, decisions, decisions… We’ve made it – the final act! Choose from the simply tip top treat of Classic Poached Pear Belle Helene or try Llewellyn’s Lemon Cheesecake or how about the absolute temptation that is Banoffee Meringue Nests with a chocolate flake (definitely not for sharing!) The choice is yours.

Curtain Up Tomato and Roasted Pepper Soup Cold Smoked Chicken Salad with a Mango Dressing Salmon, Haddock and Crab Fishcake

served with a spiced tomato sauce – Guy’s favourite!

Feta Cheese, Olive and Sun Dried Tomato Salad with a balsamic dressing

Act I Chargrilled Pork Escalope and Mushroom Gravy served with roasted potatoes and turnip fondant

Enjoy, John Anderson, Catering Director

Cast Bryan Ogilvie................... Production Manager Kacpar Cwik........................................ Head Chef James Farrar..................................................... Chef Marek Lazarewicz.......................................... Chef Artur Grzech................................................... Chef Morag Thorne............................. Kitchen Porter

Roasted Breast of Gressingham Duck served with creamed potatoes, roasted carrots, parsnips and a green peppercorn sauce

Grilled Fillet of Cod on a Bed of Spinach with a sweet potato bhaji and lemon sauce

Dafydd’s Mushroom Strudel served with a white wine sauce and a vegetable and saffron cous cous

Steven Mckinlay.......................... Kitchen Porter Ally Mckinlay................................ Kitchen Porter Kristella Farrar-Ogilvie ......................... Waitress Katie Mckinlay......................................... Waitress Erin Millar.................................................. Waitress

Llewellyn’s Lemon Cheesecake

Annie Millar.............................................. Waitress

Classic Poached Pear Belle Hélène

Sandra Steel............................................. Waitress

Banoffee Meringue Nests

Emma Johnstone..................................... Waitress Nikki Kennedy ........................................ Waitress Connor Powell............................................ Waiter Dean Maskell............................................... Waiter

Acts The action takes place in the Pitlochry Festival Theatre Restaurant. Act I The Players arrive and are seated comfortably around a table in the restaurant. Act II The same, one hour later. Dan Bottomley and Ben Stock in rehearsal

Act II

with a chocolate flake

Trio of Scottish Cheeses and Oatcakes

Curtain Call Filter Coffee and Chocolate Mints

£21.95 for two courses £24.95 for three courses

There will be a 10 minute interval between Acts I and II to allow for digestion.

If you suffer from allergies please advise us, as we cannot guarantee our meals are allergen free

Drinks can be taken into the Auditorium in a suitable container. Ask your waiter for details.

Costume Design and Illustration by Frances Collier

PItlochry Festival Theatre 'A Chorus of Disapproval' Menu  

PItlochry Festival Theatre's catering Director designs a menu for each play. This one is for 'A Chorus of Disapproval', for more details htt...

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