the range of main courses was equally impressive, such as lemon sole simply grilled or pan fried in browned parsley & lemon butter and isle of gigha organic halibut, scallop cream, smoked haddock, peas, sunblushed tomato. there was also sirloin or pheasant for those who didn't fancyseafoodand the vegetarian option of pesto, red pepper and artichoke tart, rocket & parmesan salad sounds delicious.