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 crème fraîche
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 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
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
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
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
