Best in December in Scottish Borders: chestnut, butternut squash, mandarine, orange, lemon, cauliflower, parsnip, beetroot, guinea fowl, pheasant, rabbit, partridge, truffle, mackerel, shrimps, venison, salmon, sea bass, lamb, pork, and beef.

Cream of cauliflower and Stilton soup

Roasted Lockerbie heritage beetroot and butternut squash, and Elrick Log goat’s cheese

Dunbar smoked mackerel with homemade pickled heritage beetroot and crème fraiche

Gordon Arms potted shrimps with mixed leaves and brown toast

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

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Belgian endive and walnut salad with Roquefort (starter or main)

Natural smoked haddock and leek tart with mixed leaves (starter or main)

A plate of Dumfries smoked salmon with granary bread, home-pickled cucumbers, and lemon (starter £2 or main £4 surcharge)

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Ricotta and mushroom handmade ravioli with wild mushroom sauce and aged Parmesan

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

Borders guinea fowl breast with Cavolo Nero, chestnut, new potato, and bacon (£4 surcharge)

Yarrow Valley venison and Rutherford Estate pheasant ragu with fresh tagliatelle and aged Parmesan

Loin of a rare breed of Oxford Sandy Black 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 surcharge)

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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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Vanilla creme brulee  by She Likes Baking

‘PRAGUE’ chocolate torte by She Likes Baking

Warm flourless and dairy free mandarine and almond cake with lemon sorbet 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 cheeses with homemade chutney, oatcakes and grapes (available @£5 surcharge)

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One course is £23 || Any two courses for £32 || Any three courses for £36

(Minimum spend per person £23.00)

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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