Lunch menu

Menu

To Start

Homemade Soup with Fords Bakers Bread & Butter £8 (GFA)
Duo of Local Estate Venison Salami & Smoked Pheasant Breast with Grapefruit Salad, Honey Mustard Dressing & Toasted Pumpkin Seeds £9 (GF)
Standhill Tomatoes with Whiteadder Wild Garlic Pesto, Mini Mozzarella Balls & Toasted Pine Nuts £8.50 (GF)
Local Oatmeal Coated Haggis Cannonballs with Mustard Mayo & House Salad £8.50
Potted Eyemouth White Crab with Paprika Butter, Fords the Bakers ‘Hedgehog’ Bread & Radish Salad £9 (GFA)
Ross Dougals Hot Smoked Salmon with Kedgeree Rice, Local Quails Eggs, Curried Mayo & Coriander £9 (GF)

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

Sharing Platters – £32

From the Sea – Ross D’s Hot Smoked Salmon, Beer Battered East Coast Haddock Goujons, Eyemouth Crab, Peppered Mackerel, Tartare Sauce, House Salad & Local Bakers Bread.
From the Land ~ Venison Salami, Haggis Bon Bons, Smoked Pheasant, Standhill Tomato Chutney, Nettle Cheese, Edington Egg, Beetroot Houmous, House Salad & Local Bakers Bread.

Sandwiches

Open Bloomer Sandwiches

Pan fried Scottish Sirloin Steak, Mushrooms & Onions, Mustard Mayo & Dressed Leaves £14
Morangie Brie Melt with Smoked Bacon & Cranberry Sauce with Dressed Leaves £10

Mains

9oz 21 Day (min) Dry Aged Scottish Sirloin Steak, Served with Flat Mushroom, Roasted Standhill Tomato & Homemade Chips (GF) £35
Add Peppercorn Cream Sauce/Blue Cheese Sauce £1.50
Slow Roasted Leg of Scottish Lamb served with Mint Cream, Spring Greens with Slighhouses Farm Bacon & Crushed Venezia Potatoes £24 (GF)
Panko Crumbed Chicken Breast Schnitzel served with Warm Salad of Orzo Pasta, Lemon, Courgette, Spinach, Feta & Olives £20
Baked Spiced Fillet of North Sea Cod with Green Lentils & Curried Coconut Veloute £24 (GF)
Pulled Slow Braised Scottish Beef Brisket with Spiced Sweet Potato Wedges, Sweetcorn Salsa, Northumberland Nettle Cheese & Creamy Scottish Yoghurt Dressing £20 (GF)
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 £18
Beer Battered East Coast Haddock served with Homemade Chips, Garden Peas, Tartare Sauce & Lemon- Whole £18 Half £13
Beetroot & Hogarth’s of Kelso Pearl Barley ‘Risotto’ with Goats Cheese & Walnuts £18

Sunday Roast

Roast Sirloin of Prime Local Beef (Foreman’s the Butcher) with Yorkshire Pudding, Roasted Potatoes, Seasonal Vegetables, Cauliflower Cheese & Beef Gravy £20 

Desserts

Banana & Sticky Toffee Cheesecake with Toffee Sauce & Salted Caramel Ice Cream £8.50
Dark Chocolate & Pistachio Tiramisu served with Giacopazzi’s Pistachio Ice Cream £8.50
Lemon Curd Cream Mille Feuille with Lintlaw Honeyberries & Crushed Edington Egg Meringue £8.50 (GFA)
Local Garden Rhubarb Bakewell Tart with Toasted Almonds & Crème Anglaise £8.50
Affogato Vanilla Ice Cream with Espresso Shot & Chocolate) £8 Add a Liqueur (Disaronno/Baileys/Cointreau/Kahlua) £10 (GF)
Giacopazzi’s Ice Cream (GF) £3.50 per scoop – Vanilla/Triple Chocolate/Salted Caramel/Raspberry Ripple/Pistachio
Giacopazzi’s Sorbet (GF/Dairy Free) £3.50 per scoop Orange
Three Cheese Board (Northumberland Nettle, Blue Murder & Clava Brie) with Grapes, Bannock, Arran Oaties & Standhill Tomato 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