FOOD AND BEVERAGES AT THE STAR CENTRE

Laurrapin, an old southern term meaning, "over the top in delectable flavor, seasoning, and texture…

FESTIVAL MENU

Fish and Chips......................................................................................................$13

Bangers and Mash.................................................................................................$13

Bangers on a Bun with Guinness onions, fresh greens and grain mustard...........................$8

Cock a Leekie ( scottish chicken and leek soup).......................................................................$6

Shepherds Pie topped with irish cheddar mashed potatoes..................................... ......$12

Scotch Burger ( topped with scottish white cheddar and Guinness caramelized onions).........$10

Beyond Scotch Burger............................................................................................$12

Cranachan (whiskey raspberry oatmeal trifle) Need to be 21 to eat..................................$6

Dundee Cake (Orange marmalade cake with almonds and dried fruits)..................................$5

Order of Chips......................................................................................................$5

Chicken Tenders ..................................................................................................$8

Soft Pretzel Bites ..................................................................................................$5

About

Led by Executive Chef and Owner, Bruce Clarke, the kitchen interprets the bounty of the surrounding area, exploring an ingredient-driven cuisine and rediscovery of heirloom products and small family farming.

Our focus is not only serving the community, but also purchasing from the community. Spending local and supporting small, like-minded businesses is part of the Laurrapin ethos.

Our Name

laur-ra-pin [lair-a-pin] adjective. The word Larrup is first found in the United States in the early nineteenth century. Laurrapin is an Appalachian or Southern term commonly used to describe tasty “po’ folk foods." Laurrapin means over the top in delectable flavor, seasoning, and texture… a memorable meal. Usage: “Pass me some more of ‘dat laurrapin gravy n’ biscuits.”

BURNS NIGHT DINNERS

Saturday, January 14th 7:00pm

Please join the bagpipe led processions from cocktail receptions to your choice of dinner venue for an authentic Burns Night Supper, complete with the formal presentation of "The Haggis". Kilts and tartan sashes are strongly suggested for the evening if you have any Scottish ancestry or none at all. Also, any "Outlander" themed costumes are perfectly acceptable. Just think "High Style". Each individual venue will have a prefix menu with several options for your main course to be decided when tickets are purchased. Expect tickets to be available very soon!

LAURRAPIN CATERS

MENU

A selection of Scottish Cheeses with dried fruits, nuts and breads. Scotch Smoked Salmon Pate.

Ceremonial Presentation of the Haggis to be accompanied by a wee dram of Glen Moray Port Cask Finish Single Malt Scotch Whisky

First Course - Cullen Skink A creamy stew of smoked haddock, potatoes and leeks

Second Course - Scotch Roast Beef or Roast Salmon with a Whisky Sauce accompanied by Yorkshire pudding, Neeps and Tatties and Roasted Baby Carrots

Third Course - Cranachan A trifle of whipped cream, oatmeal and whisky marinated raspberries

Tickets are $69.00 Per Person (includes Dinner,Gratuity (and a wee shot of Whisky)

Cash Bar will be available as well. Please no BYOB at Dinner.

Location of Dinner

207 North Washington Street

Tickets

TIDEWATER GRILLE

MENU

Ceremonial Presentation of the Haggis to be accompanied by a wee dram of whisky

First Course - Potato Leek Soup

Second Course - Lamb Lollipop, French cut lamb chop crusted with a rosemary

panko breading and drizzled with Dijon cream sauce

Fried Brussels Sprouts , tossed with garlic and olive oil and drizzled

with Balsamic reduction

Third Course - Your Choice of the following Entrees

Potato Encrusted Haddock

Blackened Lamb Chops

Herb Encrusted Salmon

served with mashed root vegetables and sautéed Brussels sprouts

with white sauce

Fourth Course - Homemade Whiskey and Brown Sugar Bread Pudding

Tickets are $69.00 Per Person (includes Dinner,Gratuity (and a wee shot of Whisky)

Cash Bar will be available as well. Please no BYOB at Dinner.

Location of Dinner

300 Franklin Street

SOLD OUT

THE VANDIVER INN

2023 BURNS NIGHT MENU

ON THE TABLES:

SCOTTISH OAT ROLLS, BUTTER
HAGGIS, WHISKEY SAUCE + NIPS & TATTIES (SERVED AFTER THE PRESENTATION)
***
SOUP & SALAD PLATE: : SCOTTISH CHEDDAR AND ROOT VEGETABLE BISQUE, CRISPY LEEKS (GF, VEG) & CELTIC SAVORY CABBAGE AND APPLE SALAD, TOPPED WITH TOASTED OATMEAL (VEGAN, GF)
***
CHOICE OF
PEPPERED SALMON, WHISKEY CREAM SAUCE (GF)
or
HIGHLANDER LAMB STEW WITH PICKLED WALNUTS
or
PEPPERED ROASTED CAULIFLOWER STEAK, WHISKEY COCONUT CREAM SAUCE (VEGAN, GF)

accompanied by SKIRLIE (CREAMY POLENTA STYLE OATMEAL WITH SAGE) (VEG, GF)
SAUTEED GREENS (VEG, GF)
****
MINI CHOCOLATE GUINNESS BUNDT CAKES, WHISKEY HARD SAUCE, OATMEAL COOKIE (GF), RASPBERRIES

Tickets are $69.00 PER PERSON (includes Dinner, Gratuity (and a wee shot of Glenmorangie 10). Cash Bar will be available as well. Please NO BYOB at Dinner

Location of Dinner

301 South Union Avenue

SOLD OUT

More venues to be added if above dinners sell out early

HAIR O' THE MADRA (hair of the dog) Celtic Brunch Bites featuring CHARLIE ZAHM

Sunday January 15 9am - 12 pm

The Pavilion at the Vandiver

Join us for a wonderful brunch featuring traditional Celtic Breakfast from Award-Winning Chef Susan Muldoon complemented by the amazing voice of Celtic Crooner Charlie Zahm. A great way to wrap up the Havre de Grace Winter Celtic Festival.

This Brunch will be presented like our popular BiteNite program, which allows you to select the items you'd like. Everything is very sharable and oh so much fun

This morning's Board: $14:

Drop Scones (4 Scottish Pancakes), Whipped Cream, Lemon Curd, Berry Syrup, Fresh Fruit (Veggie)

Add: Lorne Sausage $4

Handhelds: $15

Both Accompanied by Tattie Scones (Potato Scones)

Bacon: Scottish Morning Roll Crisped in Butter, House Cured Pork Belly, Fried Egg,Tomato, Whiskey Cream Sauce

- and/or -

Smoked Fish: Scottish Morning Roll Crisped in Butter, House Smoked Whitefish Cake, Fried Egg, Tomato, Whiskey Cream Sauce

Bowls: $14

Savory: Oatmeal Porridge Topped with Sauteed Field Mushrooms, Scottish Butter and Chives

- and/or-

Sweet: Oatmeal Porridge Topped with Caramelized Apples, Whiskey Macerated Currants, Golden Syrup