Easter Sunday Lunch

Cream of Borders watercress soup

New season asparagus on sourdough toast, aged Parmesan and butter

Crevette and prawn cocktail with red caviar (available @ £3 surcharge)

Heritage tomatoes, Burrata cheese and basil

Baby spinach, avocado, walnut, and Roquefort salad

Chicken liver and Armagnac parfait with toasted brioche and homemade chutney

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

Plate of Scottish smoked salmon with granary bread, home-pickled cucumbers and lemon (starter or main)

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Roast leg of Border’s new season lamb with French-style peas and duck fat roasted potatoes

Saffron, asparagus, pea, and broad bean risotto with aged Parmesan

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

Roast rib of 35-day aged Borders beef with duck fat roasted potatoes, Yorkshire puddings, and vegetables of the day (available @ £6 surcharge)

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Mixed leaf salad || Vegetables of the day || New potatoes || Tomato and onion salad ||

Side dishes are available @£5.00 surcharge

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Honey cake (multi-layered honey gateaux) by She Likes Baking

Tiramisu

Gordon Arms bread-and-butter pudding with cream

New season rhubarb and vanilla crème brûlée

Armagnac prunes with vanilla ice cream

A selection of award-winning ice creams and sorbets (for 1-3 scoops)

Plate of Scottish cheeses with homemade chutney, oatcakes and grapes (available @£3 surcharge)

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Any two courses for £32 || Any three courses for £36

(Minimum spend per person £32.00)

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*Menu is subject to slight change.

Book your table early in order to avoid disappointment.