Lunch/Dinner 3

Main courses:
Fillet of cod with spring onion mash and curried Eyemouth mussel sauce
Baked hake fillet with parsley crust, boulangère potatoes and juniper sauce
Fillet of salmon with local fennel, tomato and asparagus tart, garlic mayonnaise
Fillet of organic Pentland beef served with a wide choice of sauce
Roast rack of Lothian lamb with brambles and boulangere potatoes
Braised Border lamb shank with rosemary and tomato sauce with celeriac mash
Braised Lothian rabbit leg and herb mash with smoked bacon and plum velouté
Fillet of Border pork with creamed savoy cabbage, pancetta and herb mash
Venison loin with Stornoway black pudding, roast garlic mash, bramble sauce
Red onion tarte tatin with grilled goats cheese and herb-roasted potatoes
Herb crêpes filled with seasonal vegetables, toasted nuts and pesto
Local parsnip and rice cake with spinach, grilled Aiket cheese and chilli jam

Accompaniments:
Roasted root vegetables with garlic and herbs
Stir-fried green vegetables with toasted almonds or seeds
Green salad with herbs and balsamic vinaigrette

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