Lunch menu

Menu

To Start

Homemade Soup with Fords Bakers Bread & Butter £7 (GFA)
Local Estate Smoked Pheasant Breast & Grapefruit Salad with 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, Crostini & Radish Salad £9 (GFA)
Ross Dougals Hot Smoked Salmon with Kedgeree Rice, Edington Egg, 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 Tomato & Homemade Chips (GF) £35
Add Peppercorn Cream Sauce/Blue Cheese Sauce £1.50

Garlic & Herb Marinated Chicken Breast served with Potato Gnocchi, Cannellini Beans, Baby Spinach, Standhill Tomatoes with Feta & Olives £20
Pan Fried Scottish Sea Trout Fillet served with Butternut Squash Puree, Grilled New Season Asparagus, Samphire Grass, Roasted Red Onions with Lemon, Caper & Nut Brown Sauce £25 (GF)
Pulled Slow Braised Scottish Beef Brisket with Spiced Sweet Potato Wedges, Standhill Tomato & Sweetcorn Salsa, Northumberland Nettle Cheese & Scottish Yoghurt Dressing £20 (GF)
Slow Roasted Leg of Scottish Lamb served with Mint Cream Sauce, Spring Greens with Slighhouses Farm Bacon & Chive Crushed Greenvale Venezia Potatoes £25 (GF)
Beer Battered East Coast Haddock served with Homemade Chips, Peas, Tartare Sauce & Lemon- Whole £18 Half £13
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

Vegan – Roast Vegetable, Apricot & Chickpea Tagine with Hogarth’s of Kelso Pearl Barley Pilaf & Red Onion Pickle £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

Biscoff Cheesecake with Poached Rhubarb, Ginger Syrup & Crème Anglaise £8.50
Warm Hot Cross Bun Bread & Butter & Marmalade Pudding served with Giacopazzi’s Vanilla Ice Cream £8.50
Spiced Pear with Spiced Red Wine Syrup, Chocolate Sauce, Toasted Nuts & Vanilla Ice Cream (GF) £8.50
Crème Egg Chocolate Brownie served with White Chocolate Sauce, Red Berries & Giacopazzi’s Cream Egg Ice Cream £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/Cream Egg

Three Cheese Board (Northumberland Nettle, Blue Murder & Clava Brie) with Grapes, 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