Curtain Up
Director's Notes Tonight’s menu has been carefully assembled to delight your cosmopolitan taste buds so sit back and relax whilst we make a song and dance about a few dishes I think are worth a mention. Let me begin by introducing an exquisite dish - the very special Pan Fried Duck Livers. The inspired addition of toasted brioche offsets this dish to perfection – it’s no surprise to learn that Dolly Levi had a hand in its creation! Then there’s a sophisticated Salmon Platter or Chargrilled Vegetable Risotto - a welcome touch of Mediterranean sunshine in the heart of Highland Perthshire! Chicken Supreme stuffed with Chorizo Mousse will be arriving on Mains platform 1 shortly. On Mains platform 2 we present Grilled Loin of Scottish Salmon. If it’s good enough for Vandergelder then… Finally, dessert. A favourite amongst New York (and Perthshire!) high society is the perfect Lemon, Lime and Vermouth Syllabub. Every dish is a winner tonight but for me it’s hard to resist the Chocolate and Cointreau Mousse, served with Pistachio Praline - the choice is yours! 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 Steven Mckinlay...............Kitchen Porter Ally Mckinlay...................Kitchen Porter Kristella Farrar-Ogilvie ............Waitress
Pan Fried Dolly Levi Duck Livers, Toasted Brioche with a green peppercorn sauce
Cold Smoked Salmon Platter
baby capers and a chive crème fraîche
Chargrilled Vegetable and Sun Dried Tomato Risotto topped with parmesan flakes
Act I Burgundy Lamb Cooked in Red Wine Tomatoes and Mushrooms with roasted polenta cake and vegetables
Roasted Chicken Supreme Stuffed with Chorizo Mousse
served with a tomato and paprika sauce, timbale of rice and grilled courgettes
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
Mushroom, Brie, Smoked Arran and Goat’s Cheese Frittata with a mixed salad and garlic bread
Katie Mckinlay..........................Waitress
Act II
Erin Millar...............................Waitress
Pear and Raspberry Crumble with Custard
Annie Millar.............................Waitress
Lemon, Lime and Vermouth Syllabub
Sandra Steel.............................Waitress 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. There will be a 10 minute interval between Acts I and II to allow for digestion. Basienka Blake in rehearsal
Hearty Vegetable Chowder
Drinks can be taken into the Auditorium in a suitable container. Ask your waiter for details.
with homemade shortbread a favourite in New York and Yonkers!
Chocolate and Cointreau Mousse served with pistachio praline
Trio of Scottish Cheeses and Oatcakes
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: Adrian Rees