Director's Notes We’ve got Liz’s Chicken Liver, Tomato and Chilli Parfait for starters – a fantastic way to begin tonight’s splendid dining affair. Catch of the day must go to the King Prawn dish whilst the Grilled Goat’s Cheese Salad must be a contender for the limelight. Fred’s Fillet of Hake topped with a fresh herb crust and served with a Lime, Mango and Chilli Salsa is a truly mouth-watering mouthful - it must surely win your favour - whilst I just know everyone loves Honey Roasted Pork Loin Roulade especially when it’s cooked to perfection! Make sure you also consider the understated yet superb Pumpkin, Tomato and Lentil Curry– a heavenly dish and not just for vegetarians! When it comes to dessert, does heart rule head? Whatever you decide, you have four delicious options including Gary’s Special Strawberry and Shortbread Tower. Me? I love Chocolate Mousse. Enjoy, John Anderson, Catering Director
Curtain Up Mushroom Velouté Liz’s Chicken Liver, Tomato and Chilli Parfait with Kenmore oatcakes , and chilli jam
Pan Fried King Prawns
with a teriyaki sauce, and little gem salad leaves
Grilled Goat’s Cheese Salad with a red onion marmalade
Act I Chicken and Toulouse Sausage Casserole
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
served with a chive and mustard potato mash and sautéed vegetables
Honey Roasted Pork Loin Roulade fondant potatoes carrots, fine beans and a thyme and mustard gravy
Fred’s Fillet of Hake
topped with a fresh herb crust, served with mango and chilli salsa, roasted sweet potatoes and crushed peas
Pumpkin, Tomato and Lentil Curry with garlic nan and jasmine rice
Ally Mckinlay................................ Kitchen Porter Kristella Farrar-Ogilvie ......................... Waitress Katie Mckinlay......................................... Waitress Erin Millar.................................................. Waitress
Trio of Chocolate Mousse Terrine
Annie Millar.............................................. Waitress
served with a raspberry purée
Sandra Steel............................................. Waitress
Gary’s Special Strawberry and Shortbread Tower
Emma Johnstone..................................... Waitress
with chantilly cream
Nikki Kennedy ........................................ Waitress
Classic Rice Pudding
Connor Powell............................................ Waiter
served with caramelised apples
Dean Maskell............................................... Waiter
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. Jacqueline Dutoit and Irene Allan in rehearsal
Act II
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: Frances Collier