The best in July in our Kitchen Garden and Scottish Borders: strawberry, blackcurrant, cucumber, radish, lettuce, chard, rhubarb, mint, peas, mackerel, skate, dover sole, crab, monkfish, shrimps, venison, salmon, sea bass, lamb, pork, and beef

Gazpacho with toasted ciabatta

Baby spinach, avocado, and walnut salad with Roquefort

Heritage tomatoes, Burrata cheese, Kitchen Garden basil, homemade basil-infused olive oil, and toasted sourdough

North Atlantic crab, caramelised onion and leek tart with kitchen garden mixed leaves (£2 supplement)

Gordon Arms potted shrimps with kitchen garden mixed leaves and brown toast

Dunbar smoked mackerel with homemade pickled heritage beetroot and crème fraiche

A plate of charcuterie with Yarrow Valley venison salami, kitchen garden radishes, cherry tomatoes and toasted sourdough

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Scottish asparagus, pea, and saffron risotto with aged Parmesan

Fillet of St. Ives wild sea bass with tenderstem broccoli, new potatoes, and lemon oil

Pan-fried wing of skate with capers, kitchen garden parsley, and new potato

Warm salad of Yarrow Valley wood pigeon with Ramsey black pudding, haggis and blueberry

Loin of Borders’ Oxford Sandy Black rare breed pork with Nduja spicy chickpeas, cherry tomato, and roasted red pepper

35-day aged Borders rib-eye steak with triple-cooked chips, and Mountbenger garlic butter (£8 supplement)

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Kitchen Garden mixed leaf salad || Tenderstem broccoli with roasted almond flakes || New potatoes with butter and chive || Tomato and red onion salad || Triple-cooked chips with Bloody Mary dip (side dishes available @£5 supplement)

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Baked vanilla cheesecake with Kitchen Garden’s berries by She Likes Baking

Our Kitchen Garden strawberries with salted caramel ice cream

Glen honey HONEY CAKE with honeycomb 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)

A plate of I.J. Mellis Scottish and French cheeses with homemade chutney, oatcakes and grapes (available £5 supplement)

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Any two courses for £36 || Any three courses for £40

(Minimum spend per person £36.00)

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Menu is subject to slight change.

All our food is prepared in a kitchen where nuts, gluten and other allergens are present.

Full allergen information is available on request, please ask your server.

90% of our menu can be adapted for those who are intolerant to gluten. We also have gluten free toast available.

Please allow time for preparation as all our meals are cooked to order. Dishes may take at least 30 minutes to prepare.

A 10% service charge will be added to tables of six or more.

Our short list of sustainable local and UK produce can be found here