Toasting the Scottish Bard at Burns Nicht
Tony Peak celebrates Robert Burns Nicht with his bagpipe.
Tony Peak celebrates Robert Burns Nicht with his bagpipe.
Scottish Society board members and Harbor View chefs pose with the evening's meal, haggis.
Scottish Society board members and Harbor View chefs pose with the evening's meal, haggis.
Considered the national dish of Scotland, haggis is made of offal and boiled in the animal's stomach.
Considered the national dish of Scotland, haggis is made of offal and boiled in the animal's stomach.
A toast after the "ode to the haggis."
A toast after the "ode to the haggis."
Katrina Nevin and Steve Ewing don their tartan finery.
Katrina Nevin and Steve Ewing don their tartan finery.
Scottish Society singers perform.
Scottish Society singers perform.
It was an evening fit for an iconic Scotsman, the celebrated bard Robert Burns. Vineyarders donned their finest highland finery for the 26th annual Robert Burns Nicht Supper, held Feb. 1 at the Harbor View Hotel. Members of the Scottish Society of Martha's Vineyard recited the poet's words and sang his lyrics, toasted one another and enjoyed a plentiful dinner of haggis, considered the national dish of Scotland and fêted in the poet's Address to Haggis.