Dinner menu

Sample menu

  To Start

Homemade Soup with Bread & Butter £6 (Can be Vegan & GF)
Slow Braised Scottish Shin of Beef Croquettes with Celeriac & Horseradish Remoulade & Baby Leaf Salad £8.50
Ross D’s Hot Smoked Salmon, Kedgeree Style Rice, Curried Mayo & Locally Reared Quails Eggs £9 (GF)
Red Onion Tarte Tatin served with Spiced Cider Poached Pear, Scottish Blue Murder Cheese & Hazelnut Salad with Balsamic Glaze £8 (GF)
Andersen & Sondergaard Local Venison & Garlic Salami & Greenvale Venezia ‘Patatas Bravas’ with Smoked Paprika Aioli (GF) £9
Haggis Bon Bons with Garden Apple Salad & Mustard Mayonnaise £8.50

Sides £4.50 – Homemade Chips, Honey Mustard Dressed House Salad, Mixed Olives, Bread Basket

Local Produce Sharing Platter – £30

Ross D’s Hot Smoked Salmon, Beer Battered East Coast Haddock Goujons, Peppered Eyemouth Mackerel, Local Venison Salami, Haggis Bon Bons, Standhill Tomato Chutney, Tartare Sauce, House Salad & Fords the Bakers Bread.

Mains

21 Day (min) Dry Aged Scottish Steaks Served with Flat Mushroom, Roasted Standhill Tomatoes & Homemade Chips (GF)
9oz Sirloin £30
6oz Fillet £36
Peppercorn Cream Sauce or Garlic Chilli Butter £1.50
Baked Eyemouth Smoked Haddock Fillet with Sweetcorn Cullen Skink, Served with Fords the Bakers Bread (GFA) £22
Pressed Slow Roasted Slighhouses Pork Belly with Creamy Leek & Barley Risotto & Caraway Seed Roasted Carrots & Garden Apple Compote £23
Lemon & Herb Marinated Breast of Chicken served with Parmesan & Walnut Cream, Garden Rosemary Roasted Venezia Potatoes with Leeks & Red Peppers £19 (GF)
Baked East Coast Cod Fillet with Roasted Standhill Tomato Sauce, Potato Gnocchi, Chorizo, Spinach & Samphire Grass £23
Crispy Panko Breaded Scottish Brie served with Green Lentil & Vegetable Stuffed Aubergine, Tahini Dressing & Toasted Pinenuts £17
Beer Battered East Coast Haddock served with Homemade Chips, Peas, Tartare Sauce & Lemon £17.50
Andersen & Sondergaard Venison Burger with Northumberland Nettle Cheese, Red Onion Jam & Slighhouses Farm Smoked Bacon served on Brioche Bun with Red Cabbage Slaw, Homemade Chips & Salad £17.50

Homemade Desserts

Warm Lintlaw Honeyberry Bakewell Tart with Toasted Almonds & Elderflower Cream £8.50
Garden Apple & Allanton Blackadder Bramble Crumble served with Crème Anglaise £8.50
Vanilla Crème Brulee with Poached Local Garden Rhubarb with served with Homemade Buttery Shortbread £8.50
Warm Peanut Butter Brownie with Peanut Butter Sauce & Giacopazzi’s Salted Caramel Ice Cream £8.50
Affogato (Two Scoops of Vanilla Ice Cream with Espresso Shot & Chocolate) £8 Add Disaronno £10
Giacopazzi’s Ice Cream (GF) £3.50 per scoop
Vanilla, Triple Chocolate, Salted Caramel or Raspberry Ripple
Giacopazzi’s Sorbet (GF/Dairy Free) £3.50 per scoop Orange or Mango

Three Cheese Board (Northumberland Nettle, Blue Murder & Clava Brie) with Grapes, Arran Oaties & Chutney £12
Port – Fonseca, LBV Unfiltered Port 2016 100ml £6.50 Btl £40
Taylors LBV 2018 50cl Btl £28
Sweet Wine – Monbazillac, L’Ancienne Cure, France 125ml £6