Roast East Lothian Turkey
with all the Trimmings.
Slow Braised Blade of John Gilmour’s Border Beef,
Caramelised Shallots, Carrot Puree, Fondant Potatoes, Whole Grain Jus.
Pan-Fried Salmon Fillet
with White Wine Cream Sauce, Hassel Back Potatoes, Spinach and Cauliflower Puree.
Breast of Gosford Estate Chicken
Stuffed with Haggis, wrapped in Smoked Bacon served with Mashed Sweet Potatoes, Creamed Cracked Green Peppercorn, Wild Chestnut Mushrooms and Spinach.
8oz Border Beef Sirloin Steak
served with Battered Onion Rings, Roasted Plum Tomato, Mash OR New Potatoes OR Hand-Cut Chips with a choice of Blue Cheese Sauce, Sauce Diane or Green peppercorn Sauce.
Sweet Potato, Red Pepper Chickpea Fritter,
Spiced Celeriac and Radish Salad, Cherry Tomato Salsa.