Scottish Rite

Valley of Columbus

For ticket/s information or about the event. Please contact colsm@gascottishrite.org

For Refreshments

Starters

Leek & Barley Broth
A traditional Scottish soup of tender leeks, pearl barley, carrots, and thyme, gently simmered in a rich
vegetable stock — simple, warming, and true to the Highlands.

Main Course

Braised Beef with Neeps & Tatties
Slow-cooked Scottish beef braised with onions, herbs, and ale, served alongside buttery mashed
turnips (neeps) and creamy mashed potatoes (tatties).
or
Highland Root Vegetable Stew (Vegetarian)
A hearty stew of parsnips, turnips, carrots, and leeks, slow-simmered in seasoned broth with barley and
herbs — humble, rustic, and deeply comforting.

Dessert

Cranachan: A celebration of Scottish flavors — whipped cream with honey, toasted oats, and fresh raspberries, finished with a touch of whisky. (Optional Non-Alcoholic Dessert available)

To Finish - Coffee (By Request)

Event favors are included with ticketing to commemorate attendance and for use in toasts during the evening. (Scotch - Multi-blend by majority)

Robert Burns

Considered the national poet of Scotland. Born in 1759 in Alloway, he wrote lyrics and songs in Scots and in English.

In July 1786 Robert Burns published his first major volume of verse, Poems, Chiefly in the Scottish Dialect.

One of Robert Burns’s best-known poems is the mock-heroic “Tam o' Shanter,” published in 1791. He is also well known for his contribution to over three hundred songs that celebrate love, friendship, work, and drink with often hilarious and tender sympathy, such as “Auld Lang Syne.”

Burns Night is celebrated every year on 25 January in honor of Robert Burns, Scotland's national poet.

Robert Burns 1759-1796