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Burns Nicht Dinner on Friday, January 25th

18 January 2013 No Comment

“See Social-life and Glee sit down,
All joyous and unthinking,
Till, quite transmugrified, they’re grown
Debauchery and Drinking”

From Address to the Unco Guid by Robert Burns

Please join us on Friday, January 25th at 5 p.m. when we celebrate the birth, life and work of Robert Burns with a very special Scottish themed dinner.

You may best know Robert Burns for writing the popular New Year’s anthem Auld Lang Syne, but his acclaim reaches much further than that.  Burns was a poet and lyricist whose countless works are credited as being a catalyst for the Romantic Period in literature during the 18th century.  In his work, Burns wrote of and celebrated all things love, friendship, work and drink.  His literary voice inspired movements in literature, society and politics.  His influence is so long standing that not only is he still referred to as the Bard of Scotland, but he was also recently voted the “Greatest Scot” by the Scottish public in 2009.

This great man should be celebrated, and celebrate we will with a special dinner featuring three, Scottish themed dishes that will be paired with ales and whisky of Scotch origin (full menu below).  Cost of the dinner is $39 per person before tax and gratuity.  This dinner is by reservation only and seating is extremely limited.  You can arrange your reservations by calling 205.939.1312, emailing us at info@jclyde.com, or by simply letting your server or bartender know the next time you are at the pub.

We hope that you all can join us to celebrate one of the world’s greatest poets with fine drink, food, and company at this amazing dinner.  This is sure to be an evening that would make even Robert Burns proud!  Slainte!

 Burns Nicht Dinner Menu

Friday, January 25 at 5 p.m.


First Course

Scottish Salmon Lox

Smoke salmon with crème fraîche and chive

Paired with a traditional Scottish Heather Ale.  The exact beer has been yet to be nailed down, but Heather Ales are considered to be one of the oldest beer styles in world dating back to 2000 B.C.  Brewed with the flowers of wild heather, these beers have  floral, peat, and fruity notes with a dry, lingering finish.


Second Course

Rabbit Confit Shepherd’s Pie

Rabbit confit atop a bed of rosemary mashed potatoes, served with roasted winter vegetables en jus

Paired with Dirty Bastard Scotch Style Ale from Founders Brewing Company


Third Course

Tarte Tatin

Warm Granny Smith apple tarte served with vanilla bean ice cream

Paired with a pour of Famous Grouse Scotch Whisky


Cost of the dinner is $39 per person before tax and gratuity

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