BEGIN:VCALENDAR VERSION:2.0 PRODID:-//ChamberMaster//Event Calendar 2.0//EN METHOD:PUBLISH X-PUBLISHED-TTL:P3D REFRESH-INTERVAL:P3D CALSCALE:GREGORIAN BEGIN:VEVENT DTSTART:20190616T160000Z DTEND:20190617T030000Z X-MICROSOFT-CDO-ALLDAYEVENT:FALSE SUMMARY:Put The Grill Away for Father's Day and Dine at Balmoral Restaurant! DESCRIPTION:Celebrate Dad with a hearty 4-course menu this Father's Day! Relax and get comfortable with Balmoral's 5-star service and savory Grand Scottish Fare. Call (331) 901-5224 to make your reservations today!\n\n\n\n\n\nFather's Day Menu\n\n$59 Adult $49 Seniors $29 Children\n\nChoice of 1 item per course.\n\n\n\nCourse 1\n\nBlantyre Chicken Liver Mousse\n\nBlended with herbs\, cream\, fine Scots whisky\, then sealed in orange marmalade butter\, crisp toast.\n\n\n\nThe True Scotch Egg\n\nA fresh chicken egg with our homemade banger sausage. Coated with fresh bread crumbs\, then deep fried till golden brown. with our traditional brown sauce and Poacher's Pickle.\n\n\n\nHaggis Drambuie\n\nYes\, it's Haggis. The Scottish mystical beastie. Try it once and remember for the rest of your life the first time this amazing dish touched your lips. Served with crisp toast.\n\n\n\nOban's Chilled Shrimp\, Watermelon and Goat's Cheese\n\nSucculent shrimp dripping with heather honey\, served with round slices of watermelon and goat's cheese. This will wow your taste buds.\n\n\n\nCreamy Garlic Mushrooms\n\nWhite button mushrooms cooked with butter in a cream and garlic sauce\, served with toasted garlic buttered baguette. No kissing tonight for your garlic breath.\n\n\n\nOld Kilpatrick Soused Herring\n\nPickled to perfection\, sweet and savory in one bite. Served over crisp iceberg lettuce and our house-made brown bread.\n\n\n\n\n\nCourse 2\n\nGranny's Green Pea and Ham Soup\n\nCreamed green peas in a ham bone stock finished with lean sliced ham.\n\n\n\nBalmoral Mixed Salad\n\nEverything we have that's green with the red\, yellow and orange peppers\, plus radishes\, red onions and heirloom tomatoes. Crisp\, fresh and crunchy.\n\n\n\n\n\nCourse 3 \n\n(All are served with roast potatoes\, mashed potato\, golden breaded potato croquettes\, honey buttered carrots and fine green beans.)\n\n\n\nCampsie Glen Chicken\n\nSmoked bacon with chicken breast and Stilton blue cheese sauce. Absolutely delicious. At all the 11 restaurants I have had\, every time I put this on the menu\, it became the best seller. I can say no more.\n\n\n\nRoast Prime Rib of Beef\n\nReam's best succulent rib roast cooked to perfection.\n\n\n\nSt. Andrew's Avocado and Asparagus Bake\n\nOn a bed of asparagus is sliced avocado topped with melting cheese sauce. Gently baked to let the flavors blend together.\n\n\n\nMint-Roasted Leg of Lamb\n\nReam's lamb on the bone\, moist and tender.\n\n\n\nBalmoral Peppercorn Filet\n\nMedium rare Filet steak from Ream's Butcher in Elburn with our peppercorn crust and creamy pepper sauce. Outstanding from the taste of the tender meat and the hint of crushed peppercorns.\n\n\n\nWood-Smoked Roasted Duroc Ham\n\nReam's amazing Duroc ham joint roasted in our oven.\n\n\n\nEdinburgh's Steamed Salmon\n\nHigh-heat steamed just to hold the delicate flavor in with fresh herbs. Can have a little bit of pink in the middle\, however\, we can cook it longer for you. Served with lemon-infused butter. We\, the Scottish\, know how salmon should be cooked. We worship this seagoing fish that return to its river of birth to spawn and sacrifices its life for the next generation.\n\n\n\nOven-Roasted half Chicken\n\nA half chicken semi boned with our chicken gravy.\n\n\n\nGretna Green Steak and Ale Pie\n\nGretna green is all about love and marriage\, this pie consists of best tender steak\, Scottish ale in a puff pastry topping. this is the beautiful partnership of food that lasts not only a lifetime but for the generations to come. Tradition lives on. Think about how many times your granny made a meat pie and was so proud to invite you for her special dinners. She spent time and love of her cooking\, only wanting to please you. this is our memory of how her pies tasted.\n\n\n\n\n\nCourse 4\n\nA Crofters Cheese Plate\n\nScottish Cheddar\, honey touched Stilton with oatcakes.\n\n\n\nYe Sticky Toffee Pudding\n\nMoist date cake smothered in a buttery sweet toffee sauce with fresh custard.\n\n\n\nGraham's of Geneva Vanilla Ice Cream\n\nWith fresh whipped cream and toffee or chocolate sauce.\n\n\n\nRaspberry Cream Cranachan\n\nWhipped cream\, honey drizzled fresh raspberries with oatmeal soaked overnight oven baked to give a crunch.\n\n\n\nIslay Strawberry Meringue\n\nMeringue shells filled with a hint of Drambuie whisky\, strawberries\, fresh whipped cream and vanilla ice cream.\n\n\n\nGran's Toffee Apple Crumble\n\nSliced apples baked with our toffee sauce\, our house crumble with fresh custard. X-ALT-DESC;FMTTYPE=text/html:Celebrate Dad with a hearty 4-course menu this Father'\;s Day! Relax and get comfortable with Balmoral'\;s 5-star service and savory Grand Scottish Fare. Call (331) 901-5224 to make your reservations today!
\n
\n
\nFather'\;s Day Menu
\n$59 Adult $49 Seniors $29 Children
\nChoice of 1 item per course.
\n
\nCourse 1
\nBlantyre Chicken Liver Mousse
\nBlended with herbs\, cream\, fine Scots whisky\, then sealed in orange marmalade butter\, crisp toast.
\n
\nThe True Scotch Egg
\nA fresh chicken egg with our homemade banger sausage. Coated with fresh bread crumbs\, then deep fried till golden brown. with our traditional brown sauce and Poacher'\;s Pickle.
\n
\nHaggis Drambuie
\nYes\, it'\;s Haggis. The Scottish mystical beastie. Try it once and remember for the rest of your life the first time this amazing dish touched your lips. Served with crisp toast.
\n
\nOban'\;s Chilled Shrimp\, Watermelon and Goat'\;s Cheese
\nSucculent shrimp dripping with heather honey\, served with round slices of watermelon and goat'\;s cheese. This will wow your taste buds.
\n
\nCreamy Garlic Mushrooms
\nWhite button mushrooms cooked with butter in a cream and garlic sauce\, served with toasted garlic buttered baguette. No kissing tonight for your garlic breath.
\n
\nOld Kilpatrick Soused Herring
\nPickled to perfection\, sweet and savory in one bite. Served over crisp iceberg lettuce and our house-made brown bread.
\n
\n
\nCourse 2
\nGranny'\;s Green Pea and Ham Soup
\nCreamed green peas in a ham bone stock finished with lean sliced ham.
\n
\nBalmoral Mixed Salad
\nEverything we have that'\;s green with the red\, yellow and orange peppers\, plus radishes\, red onions and heirloom tomatoes. Crisp\, fresh and crunchy.
\n
\n
\nCourse 3
\n(All are served with roast potatoes\, mashed potato\, golden breaded potato croquettes\, honey buttered carrots and fine green beans.)
\n
\nCampsie Glen Chicken
\nSmoked bacon with chicken breast and Stilton blue cheese sauce. Absolutely delicious. At all the 11 restaurants I have had\, every time I put this on the menu\, it became the best seller. I can say no more.
\n
\nRoast Prime Rib of Beef
\nReam'\;s best succulent rib roast cooked to perfection.
\n
\nSt. Andrew'\;s Avocado and Asparagus Bake
\nOn a bed of asparagus is sliced avocado topped with melting cheese sauce. Gently baked to let the flavors blend together.
\n
\nMint-Roasted Leg of Lamb
\nReam'\;s lamb on the bone\, moist and tender.
\n
\nBalmoral Peppercorn Filet
\nMedium rare Filet steak from Ream'\;s Butcher in Elburn with our peppercorn crust and creamy pepper sauce. Outstanding from the taste of the tender meat and the hint of crushed peppercorns.
\n
\nWood-Smoked Roasted Duroc Ham
\nReam'\;s amazing Duroc ham joint roasted in our oven.
\n
\nEdinburgh'\;s Steamed Salmon
\nHigh-heat steamed just to hold the delicate flavor in with fresh herbs. Can have a little bit of pink in the middle\, however\, we can cook it longer for you. Served with lemon-infused butter. We\, the Scottish\, know how salmon should be cooked. We worship this seagoing fish that return to its river of birth to spawn and sacrifices its life for the next generation.
\n
\nOven-Roasted half Chicken
\nA half chicken semi boned with our chicken gravy.
\n
\nGretna Green Steak and Ale Pie
\nGretna green is all about love and marriage\, this pie consists of best tender steak\, Scottish ale in a puff pastry topping. this is the beautiful partnership of food that lasts not only a lifetime but for the generations to come. Tradition lives on. Think about how many times your granny made a meat pie and was so proud to invite you for her special dinners. She spent time and love of her cooking\, only wanting to please you. this is our memory of how her pies tasted.
\n
\n
\nCourse 4
\nA Crofters Cheese Plate
\nScottish Cheddar\, honey touched Stilton with oatcakes.
\n
\nYe Sticky Toffee Pudding
\nMoist date cake smothered in a buttery sweet toffee sauce with fresh custard.
\n
\nGraham'\;s of Geneva Vanilla Ice Cream
\nWith fresh whipped cream and toffee or chocolate sauce.
\n
\nRaspberry Cream Cranachan
\nWhipped cream\, honey drizzled fresh raspberries with oatmeal soaked overnight oven baked to give a crunch.
\n
\nIslay Strawberry Meringue
\nMeringue shells filled with a hint of Drambuie whisky\, strawberries\, fresh whipped cream and vanilla ice cream.
\n
\nGran'\;s Toffee Apple Crumble
\nSliced apples baked with our toffee sauce\, our house crumble with fresh custard. LOCATION:40W099 Illinois Route 64 Campton Hills\, IL 60175 UID:e.423.31570 SEQUENCE:3 DTSTAMP:20260516T190421Z URL:https://members.stcharleschamber.com/events/details/put-the-grill-away-for-father-s-day-and-dine-at-balmoral-restaurant-31570 END:VEVENT END:VCALENDAR