The best in May in the Scottish Borders and beyond: watercress, Dover sole, rhubarb, mackerel, crab, shrimps, venison, salmon, sea bass, lamb, pork, and beef.

Cream of watercress soup

Baby spinach, avocado, and walnut salad with Roquefort

Isle of Wight cherry tomatoes, Burrata cheese, and basil

Gordon Arms potted shrimps with mixed leaves and brown toast

A plate of North Berwick charcoal-smoked salmon and Dunbar smoked salmon with home-pickled cucumbers, lemon, and granary bread

Dunbar smoked mackerel with homemade pickled heritage beetroot and crème fraiche

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

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New season asparagus, pea and saffron risotto with aged Parmesan

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

Rabbit and Yarrow Valley venison ragu with fresh tagliatelle and aged Parmesan

Monkfish and King prawn Madras curry with Basmati rice, mango chutney and Naan bread (available @ £4 surcharge)

Loin of 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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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 are available £5 supplement.

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Our Kitchen Garden’s new season rhubarb and almond tart with clotted cream

Glen Heather honey Honey Cake with salted caramel ice cream by She Likes Baking

Warm half-baked dark chocolate tart with vanilla ice cream by She Likes Baking

Baked vanilla cheesecake with poached rhubarb 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 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