Drive up takeaway menu Tuesday 7th to Saturday 11th July (closed Thursday).
Pick up slots between 5.00 to 7.15pm
Orders only taken on the day 10am to 12pm.
Payment by card only, many thanks.
01890 81 82 60
Starters £5 Each
Mozzarella, Standhill Tomato, Pesto with Rocket.
Charcutiere Duo – Local Venison Salami & Chorizo with Crostini, Red Onion Jam & Balsamic Glaze.
Lemon Roasted Chicken Breast & Local Smoked Bacon Caesar Salad –Small.
Mains £10 each
Slow Roasted Cumin & Garlic Scottish Beef with Standhill Tomato Madras Curry Sauce with Turmeric Rice, Raita & Poppadum.
(Vegetarian – Sweet Potato & Spinach Madras Curry).
Lemon Roasted Chicken Breast & Local Smoked Bacon Caesar Salad – Large.
Friday & Saturday Only – Chilled Half St Abbs Lobster with Prawn Marie Rose, House Salad & Homemade Chips £5 supplement.
Desserts £5 each
Summer Pudding with Crème Fraiche.
Vanilla Panna Cotta with Poached Rhubarb, Ginger Crumb & Toasted Almonds.
Draught Ale
Two Pint Takeaway £7
Timothy Taylor’s Landlord 4.3%, Jarl 3.8%, Tennent’s Lager 4%, San Miguel 5%
Order:
10am to 12pm on the day.
01890 818260
Many thanks, William & Katrina
Our kitchen prepares dishes containing some of the major allergens. Please discuss with staff any allergen or dietary concerns and we will endeavour to cater accordingly.
Re-opening Summer Offers:
1) Dinner, Bed & Breakfast from £140 for 2 people (based on two people sharing a double/twin room. Valid until 31st August 2020).
2) Seafood Lovers - Our seafood platter, bottle of Muscadet Sevre et Maine, bed & breakfast only £175 for 2 people (based on two people sharing a double/twin room Valid until 31st August).
3) 10% Discount when you book 2 or more nights. Use promo code "welcolme back". (Can not be used in conjunction with other offers. Valid until 31th August 2020).
Why book direct?
- We are always cheaper than OTAs including Booking.con, Expedia & TripAdvisor
- Free early check in when available
- Free WiFi
"Wonderful and very well priced food and hotel. Friendly helpful staff. Lovely view and pub garden."
Matt Seddon