The starters and small bites menu include soup of the day, beef samosas, seared scallops with coriander and garlic, and haggis, neeps and tatties.
Haggis, neeps and tatties with whisky sauce is perhaps a tad dry and extraordinarily hefty, served up in a slab-like nut roast, but decent enough.
They were followed by Scotch broth, venison casserole, haggis with neeps and tatties, farmhouse cheese and oatcakes, roast lamb, clootie dumplings and baked salmon.
When I was three, in 1967, I favoured mince and tatties, cheesy potatoes and chicken soup with rice.
Traditional Burns suppers are lavish affairs with classic dishes such as Scotch broth, followed by haggis, neeps and tatties and perhaps a cloutie dumpling or Scots trifle.
Meals such as mince and tatties and homemade curries are common, along with take-out options.
