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