Best in October and November in our Kitchen Garden and Scottish Borders: mushrooms, apple, beetroot, cabbage, pak choi, langoustines, chard, mint, mackerel, marrow, pheasant, dover sole, figs, brill, crab, shrimps, venison, salmon, apples, sea bass, lamb, pork, and beef

Cream of Kitchen Garden celeriac and Cheddar soup

Belgian endive and walnut salad with Roquefort

Burrata, anchovies, pistachio, our homemade basil-infused olive oil, and toasted sourdough

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

Dunbar smoked mackerel with homemade pickled kitchen garden heritage beetroot and crème fraiche

Chicken liver and Armagnac parfait with toasted brioche and kitchen garden plum and apple chutney

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

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A plate of North Berwick charcoal-smoked salmon and Dunbar smoked salmon with home-pickled cucumbers, lemon, and granary bread (£2 supplement for starter / £4 for main)

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Handmade mushroom tortelloni with wild mushroom sauce, white truffle oil, and aged Parmesan

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

Rutherford Estate pheasant breast with classic French sauce, bacon, chestnut, Cavolo Nero, and new potato

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

35-day aged Borders rib-eye steak with string 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 || String chips with Bloody Mary dip (side dishes available @£5 supplement)

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Warm apple cake with vanilla ice cream by She Likes Baking

Kitchen Garden plum and vanilla crème brûlée

Glen Honey Honey cake with Honeycomb hush 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 £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