The Main Course is guaranteed to satisfy all of your taste buds.
on excellence are among our main driving forces in cooking.
About us
Opened in April 2015, our family run and award winning Italian Restaurant is located on Gullane Main street, only 100yards from Scottish open championship course of Gullane Golf Club.
The Main Course is a fresh and modern addition to Gullane where our aim is to produce the finest italian cuisine using reputable local suppliers and for our customers to have a memorable dining experience in a warm and relaxed atmosphere.
Our Menu
The food we serve is what makes our restaurant restaurant so special. Situated in the heart of Gullane, to the side of one of Scotlands most famous courses, The Main Course has an international repuation for quality and service.
2 COURSES £23 | 3 COURSES £29
2 COURSES £29 | 3 COURSES £35
Starters
RABBIT PARFAIT
Rabbit parfait, chestnuts, red beetroot and raspberry vinegar chutney, glazed pearl onion and toasted rye bread.
MUSSELS
Fresh mussels in a ginger, chilli, lemongrass and cream sauce. Served with toasted bread.
ROAST PIGEON (GF)
Roasted pigeon breast, roasted Jerusalem artichokes, red cabbage, wine purée and cranberry jus.
GRILLED TUNA (GF)
Grilled marinated tuna, oyster emulsion, pickled red chicory.
POTATO CROQUETTE (V)
Deep fried potato croquette filled with taleggio cheese served on a charred leek veloute with chives and garlic oil.
Mains
MEZZI RIGATONI SPECK E FUNGHI
Short tube pasta with speck and dried porcini mushrooms with a touch of cream, finished with provolone cheese.
RAVIOLI AL RADICCHIO (V)
Homemade ravioli filled with braised red radicchio and ricotta served with a gorgonzola and walnut cream sauce.
SCIALATIELLI WITH SMOKED TROUT
Thick ribbon pasta with smoked trout, cherry tomatoes, lemon zest, garlic and chilli and served on a courgette purée.
CHICKEN SUPREME (GF)
Chicken supreme breast smoked in hay and stuffed with a parma ham mousse, sweet potato mash, hay infused confit salsify, marsala reduction and demi glace.
DUCK BREAST (GF)
Sous vide duck breast glazed in a blood orange sauce, roasted Jerusalem artichokes and sauteed wild mushrooms.
SEA BREAM
Sea bream fillet au gratin, red prawn butter sauce and roasted parsnips.
DESSERTS
ALMOND CAKE
On an amaretto cookie base, lemon cremeux and lemon coulis. Dessert wine pairing: DONNAFUGATA Kabir Moscato di Pantelleria 2017
AFFOGATO
Homemade Vanilla gelato with espresso and amaretto liqueur.
BANANA CREME BRULE
Banana and cinnamon creme brule, biscoff crumb, vanilla cremeux, banana and rum coulis. Dessert wine pairing: RECIOTO DI SOAVE Rocca Sveva.
Our Vision
Not only are we committed to cooking the finest food using the freshest local ingredients, we believe that there is so much more to dinining out in our restaurant.
