Main Courses

Part Smoked Seared Salmon on Crushed Pesto Potatoes and Slow Roasted Tomatoes

Pan Fried Chicken on Curried Lentils with Pickled Cucumber and Apple Raita

Haunch of Venison with Rosemary Jus and Skirlie New Potatoes

Fillet of East Lothian Beef with Mushroom Duxelle

All served with Seasonal Vegetables