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Director's Notes On tonight’s menu, set your pulse racing by choosing Coral’s Cream of Leek, Potato and Spring Onion Soup. Also consider Seafood Risotto Infused with White Truffle Oil - it’s wholesome yet surprisingly glamorous! You’ll spy four fantastic mains on the menu tonight. Whilst it’s hard to beat a Roasted Belly of Pork, Burgess’s Beef Stroganoff is surely in contention for your delectation. Salmon is the fish dish of the day, it also demands due attention! Decisions, decisions. . . For all of you that suffer(?!) from a sweet tooth condition, make a beeline for our Chocolate and Orange Tart – if it’s good enough for her Majesty then surely it is good enough for you! Beware though – you may have to share… With Crème Brûlée, classic Strudel plus a Trio of Scottish Cheeses and Oatcakes also options for Dessert, whatever side you’re on (and whatever you choose) we hope you enjoy the fruits of our kitchen’s hard labour! Enjoy, John Anderson, Catering Director

Curtain Up Coral’s Cream of Leek, Potato and Spring Onion Soup Highland Game Terrine with quince jelly and oatcakes

Seafood Risotto

infused with white truffle oil and fresh herbs

Cream Cheese and Fresh Herb Mousse crispy salad and a french dressing

Act I Cast Bryan Ogilvie................... Production Manager Kacpar Cwik........................................ Head Chef

Roasted Belly of Pork

with fondant potatoes, cauliflower purée, thyme gravy and vegetables

Burgess’s Beef Stroganoff with Cardamom Rice

James Farrar..................................................... Chef

topped with crème fraîche and sprinkled with smoked paprika

Marek Lazarewicz.......................................... Chef

Poached Salmon on a Bed of Spinach

Artur Grzech................................................... Chef Morag Thorne............................. Kitchen Porter Steven Mckinlay.......................... Kitchen Porter Ally Mckinlay................................ Kitchen Porter Kristella Farrar-Ogilvie ......................... Waitress Katie Mckinlay......................................... Waitress Erin Millar.................................................. Waitress

with a basil mash, saffron sauce, sautéed carrot batons and asparagus

Caramalised Onion and Brie Cheese Filo Crown

with ciabatta crostini and a rocket, parmesan and cherry tomato salad

Act II Chocolate and Orange Tart

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

served with HMQ’s honeycomb ice cream

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

Classic Crème Brûlée

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

with home-made shortbread

Apple, Roasted Nuts and Cinnamon Strudel and vanilla custard

Trio of Scottish Cheeses and Oatcakes

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. Greg Wagland in rehearsal

There will be a 10 minute interval between Acts I and II to allow for digestion. Drinks can be taken into the Auditorium in a suitable container. Ask your waiter for details.

Curtain Call Filter Coffee and Chocolate Mints £21.95 for two courses £24.95 for three courses If you suffer from allergies please advise us, as we cannot guarantee our meals are allergen free

Costume Design and Illustration: Ken Harrison

'Single Spies' Menu at Pitlochry Theatre Restaurant Summer 2013  

PItlochry Festival Theatre's catering Director designs a menu for each play. This one is for 'Single Spies', for more details http://www.pit...