The best in September in our Kitchen Garden and Scottish Borders: courgette, tomato, lettuce, chard, apple, blackberry, blueberry, rhubarb, mint, coriander, dill, mackerel, brill, dover sole, crab, shrimps, venison, salmon, sea bass, lamb, pork, and beef

Cream of watercress soup

Baby spinach, avocado, and walnut salad with Roquefort

Heritage tomatoes, Scottish Buffalo Mozzarella, Kitchen Garden basil, homemade basil-infused olive oil, and toasted sourdough

A plate of North Berwick charcoal-smoked salmon and Dunbar smoked salmon with home-pickled cucumbers, lemon, and granary bread (£2 supplement)

Dunbar smoked mackerel with homemade pickled heritage beetroot and crème fraiche

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

A plate of charcuterie with Yarrow Valley venison salami, homemade remoulade, and toasted sourdough

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Kitchen garden heritage beetroot with Canwath Blackmount goat cheese

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

Tweed Valley venison and rabbit ragu with fresh tagliatelle

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

Roast Rhutherford Estate grouse breast with blackberry, roast potato, and kitchen garden greens (£4 supplement)

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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Glen honey Honey Cake with honeycomb ice cream by She Likes Baking

Kitchen Garden berries and vanilla crème brûlée

Warm Bavarian plum cake with clotted cream by She Likes Baking

(Plums kindly gifted by our wonderful neighbours, Iain and Victoria)

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 £8 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