The place was full of people, many of them wearing appropriate Scottish garb, including lots and lots of nice kilts.
The meal started with cock-a-leekie soup, which is chicken and leek soup. They then served dishes of finnan haddie (broiled haddock in a light cream sauce) and steak & kidney pie. Next came the salad, by which point we were basically full.
Then they served the main course.
It was a big-ass slab of prime rib, perfectly done, with peas and pearl onions, and tatties & neeps (mashed potatoes and turnips). They also brought a bowl of haggis for the table at this point. Much of the point of a Robert Burns Dinner is the reading of his poem "To a Haggis," amid much ceremony. The inn's owner, Grey Barr, does a great job of reading the poem in the original Scots dialect in which it was written centuries ago.
Neither of us wanted to look at the dessert, but it was awfully good, too. It was a rum-soaked shortcake with raspberry glaze, and a half peach and whipped cream on top.
All of the food was incredibly good, and we ended up being offered lots of leftover haggis to take with us. They can't really serve it again another night, so they let people take whatever they want.