Easter Sunday Lunch

Cream of kitchen garden leek and potato soup with Cheddar toast

Belgian endive and walnut salad with Roquefort

North Atlantic crab and prawn cocktail

Gordon Arms potted shrimps with mixed leaves and brown toast

Dunbar smoked mackerel rillettes, toasted sourdough, and cornichons

Chicken liver and Armagnac parfait with homemade chutney and toasted brioche

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A plate of North Berwick charcoal-smoked salmon and Dunbar smoked salmon with homemade pickled cucumbers, granary bread and lemon (starter or main)

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Roast leg of Borders lamb with French-style peas and duck fat roasted potatoes

Saffron, new season asparagus, and pea risotto with aged Parmesan

Fillet of St Ives wild sea bass with tender stem broccoli, new potatoes and lemon oil

Tweed Valley venison and rabbit ragu with fresh tagliatelle, aged Parmesan

Roast rib of 35-day aged Borders beef with duck fat roasted potatoes, Yorkshire puddings, and veg of the day (available @£4 surcharge)

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Mixed leaf salad || Vegetables of the day || New potatoes || Tomato and onion salad ||

Side dishes are available @£5.00 surcharge

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Glen Scottish Blossom Honey cake with honeycomb ice cream by She Likes Baking

Bryn’s Selkirk Bannock cake bread-and-butter pudding with cream

Warm half-baked dark chocolate and Cognac cake with vanilla ice cream by She Likes Baking

Armagnac prunes with vanilla ice cream

A selection of award-winning ice creams and sorbets (for 1-3 scoops)

Plate of Scottish cheeses with homemade chutney, oatcakes and grapes (available @£4 surcharge)

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Any two courses for £40 || Any three courses for £45

(Minimum spend per person £40.00)

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*Menu is subject to slight change.

**Easter Sunday lunch is now fully booked. We are operating a waiting list and would be delighted to hear from you.