Director's Notes This evening’s menu is a blend of subtle and scintillating flavours, laced with several unexpected combinations together with the occasional Wilde ‘n’ whimsical touch. The Duchess of Berwick has put her good name to the Hot Smoked and Poached Salmon Salad. And then there’s the seductive Smoked Bacon and Mushroom Risotto to consider alongside two further excellent starters. Choose from four main courses tonight. What about Hearty Seafood Chowder – it’s a hard one to pass up – especially when topped with Asparagus Spears. The Vegetable Parcel with Cream of Leek Sauce is also a considerably tantalising dish. Then there’s all-the-way from Stornaway, a black pudding delight that provides a tasty bed for a Corn-fed Chicken Breast. Last but not least, let’s make mention of the elegant Lady Windermere’s Confit Leg Of Gressingham Duck. A perfect combination of textures and flavours. Wilde advised us to ‘resist everything except temptation’ so go on, treat yourself to the following temptations: White Chocolate, Coconut and Malibu Mousse, the riotous Blueberry Panna Cotta, the flavoursome Sticky Toffee Pudding or Trio of Cheese from Scotland. Why not order them all for everyone to share? Enjoy, John Anderson, Catering Director
Mixed Beans, Tomato and Vegetable Soup Smoked Bacon and Mushroom Risotto with parmesan crumbs
Duchess of Berwick’s Duo of Hot Smoked and Poached Salmon Salad with a dill and lemon dressing
Grilled Halloumi Cheese and Cucumber Tzatziki
Act I
Corn-Fed Chicken Breast
on a bed of roasted Stornoway black pudding, mustard and whisky sauce, onion mash and vegetables
Lady Windermere’s Confit Leg Of Gressingham Duck stir fried vegetables, lyonnaise potatoes and a rosemary jus
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 Katie Mckinlay..........................Waitress Erin Millar...............................Waitress Annie Millar.............................Waitress Sandra Steel.............................Waitress Emma Johnstone......................Waitress Nikki Kennedy .........................Waitress Connor Powell.............................Waiter Dean Maskell...............................Waiter
Acts
Jessica Guise in rehearsal
Curtain Up
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. Drinks can be taken into the Auditorium in a suitable container. Ask your waiter for details.
Hearty Seafood Chowder Topped with Asparagus Spears served with crusty bread
Vegetable Parcel with Cream of Leek Sauce and spiced cous cous
Act II
Sticky Toffee Pudding
vanilla pod ice cream, toffee and maple sauce
Wilde’s White Chocolate, Coconut and Malibu Mousse with a chocolate pencil
Blueberry Panna Cotta with Strawberry Compôte 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