Join us for an evening of Scottish tradition and celebration in honor of Scotland’s national bard, Robert Burns. Begin the evening at 5pm with hors d’oeuvre and cocktail hour, followed by a banquet style meal featuring the iconic haggis, neeps and tatties, Collin skink soup, and more—prepared by Chefs Hilary Cano and Karissa Hughes of The Beatrice.

Entertainment will include poetry readings and music, performed by the Jefferson Pipe Band and special guests and musicians, including Pat O’Scannell, Jim Finnegan, and Lumina’s Heart.

A cash bar will be available throughout the evening. Semi-formal attire—wear your tartan and kilts!