Here is a copy of the programme for this weekends Let’s Eat Glasgow.
An extra bonus…Whisky galore…..
Glengoyne pairings complement this unique dining experience….
Tom Lewis of Monachyle Mhor has worked with the chefs and Glengoyne Distillery to identify the best dram to match one plate by each restaurant.
Enjoy a courtesy dram on the Glengoyne house with each of the following plates:
Cail Bruich
Loch Duart smoked salmon, avocado, cucumber, dill, horseradish
Glengoyne 10 Year Old Highland Single Malt Scotch Whisky
..fresh green apples, toffee and a hint of nuttiness..
The Crabshakk
Spicy ‘Singapore [North Uist] Style’ pincer end Crabclawmeat and Sticky Riceball
&
Mother India
Vegetable rice and a light lentil curry
Cask Strength Glengoyne Single Malt Scotch Whisky
..digestive biscuits, ripe bananas and a hint of pepper..
The Gannet
Cold-smoked scallop
Glengoyne 12 Year Old Highland Single Malt Scotch Whisky
..lemon zest, toffee apples and a scent of coconut..
Guy’s
Trio of mini Scottish pies, beef steak, haggis & clapshot and smoked haddock with chives and cheddar
&
Ox & Finch
Confit lamb shoulder, rose harissa, perserved lemon and baba ganoush
&
Ubiquitous Chip
Roast Renfrewshire Wood pigeon, Argyll forest mushroom barley risotto and Soused chantrelles
Glengoyne 18 Year Old Highland Single Malt Scotch Whisky
..spicy vanilla fruit, ripe apples and a rich, luxurious mouthfeel..
Stravaigin
Highland Cattle Tail (fried dough coated in cinnamon sugar, spread with fudge and sprinkled with tablet)
21 Year Old Highland Single Malt Whisky
..Christmas cake, honey and rich fruit – with a long cinnamon finish..
