The James Monro is to celebrate the 250th Anniversary of Robert Burns on Monday with a themed 'Burns Night'.
For one night only sample some of the finest dishes Scotland has to offer in our great combination of dishes created by our Executive Chef - Leigh Harvey.
A romantic night of dining by candlelight, a roaring fire while the cold winds blow outside and specially selected Scottish music. And, as The Monro is a member of the Malt Scotch Wiskey society there will be 60% tipples to warm your cockles!
Robert Burns was born on 25 January 1759 in the village of Alloway, two miles south of Ayr.
Most famed for writing Auld Lang Syne, indeed the man himself was quite a character. After nearly running off to the West IndIes with his mistress it was the success of his first works of poetry that kept him in Scotland.
At just 27, Burns had already become famous across the country with poems such as To a Louse, To a Mouse and The Cotter's Saturday Night.
Illicit relationships and fathering illegitimate children ran parallel to a productive period in his working life.
His correspondence with Agnes 'Nancy' McLehose resulted in the classic Ae Fond Kiss.
In just 18 short months, Burns had spent most of the wealth from his published poetry, so in 1789 he began work as an Excise Officer in Dumfries and resumed his relationship with his wife.
His increasingly radical political views influenced many of the phenomenal number of poems, songs and letters he continued to pen, including such famous works as For a' that and a' that.
The hard work this new job entailed, combined with the toil of his earlier life and dissolute lifestyle began to take their toll on Burns's health.
He died on 21 July 1796 aged just 37 and was buried with full civil and military honours.
You'll find The James Monro at 69 Tithebarn Street, Liverpool, L2 2EN.
To book yourself a spot at this very special night or for more information please call: 0151 236 9700 or email: jamesbookings@themonro.com
And here's a sneak peak at the tantalising menu on offer...
STARTERS
Cock a Leekie Soup with chopped Parsley and a side dish of pitted prunes
Scottish Smoked Salmon with scrambled eggs, spicy baby spinach and baked oat cakes
Pan Fried Lambs Liver over clapshot spinach with poached Duck eggs
Scottish Woodcock on toasted Brioche with Scrambled Eggs, Anchovies and chopped sun dried tomatoes
Arbroth Smoky Fish cake with salted Rocket and Horseradish Crème Fraiche
MAINS
Organic Chicken Breast stuffed with Haggis, served with Horseradish Tattie and Neep Cake and Whiskey Jus
Vegetarian Haggis Loaf with Spicy Tatties and Parsnip cream
Scottish fillet of Salmon with smoked Haddock Kedgeree
Poached Breast of Pheasant with cep mushroom and Shallot duxcelle with Black Pudding and Sherry Vinaigrette
Ham and Heidi Pie: Smoked Haddock and Ham Hock Pie with Scotch Cheddar and a wholegrain Mustard crust
DESSERTS
Tipsy Laird Scotch Trifle with Orange, whiskey, mascarpone cheese, custard and toasted Almonds
Cranachan Toasted Oatmeal folded in cream cheese, whiskey, heather honey and Cointreau soaked Raspberries
Whiskey and Orange Marmalade Ice Cream over warm Bread & Butter Pudding
3 COURSES only £14.95
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