The 'Hello Dolly' menu at Pitlochry Festival Theatre

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    28-Mar-2016

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PItlochry Festival Theatre's Catering Director designs a menu for each play. This one is for 'Hello Dolly', for more details http://www.pitlochry-scotland.co.uk/what-to-do/to-do/pitlochry-festival-theatre/

Transcript

  • Basienka Blake in rehearsal

    Curtain UpHearty Vegetable Chowder

    Pan Fried Dolly Levi Duck Livers, Toasted Brioche with a green peppercorn sauce

    Cold Smoked Salmon Platter baby capers and a chive crme frache

    Chargrilled Vegetable and Sun Dried Tomato Risotto topped with parmesan flakes

    Act IBurgundy 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 rag, new potato fondants,

    fine beans and a fresh herb and butter sauce

    Mushroom, Brie, Smoked Arran and Goats Cheese Frittata

    with a mixed salad and garlic bread

    Act IIPear and Raspberry Crumble with Custard

    Lemon, Lime and Vermouth Syllabub 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 CallFilter Coffee and Chocolate Mints

    21.95 for two courses 24.95 for three courses

    Tonights 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 its no surprise to learn that Dolly Levi had a hand in its creation!

    Then theres 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 its 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 its hard to resist the Chocolate and Cointreau Mousse, served with Pistachio Praline - the choice is yours!

    Enjoy, John Anderson, Catering Director

    Director's Notes

    Costume Design and Illustration: Adrian Rees

    CastBryan 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

    ActsThe 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.

    If you suffer from allergies please advise us, as we cannot guarantee our meals are allergen free

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