Sunday Lunch

Cream of spiced kitchen garden butternut squash soup

Baby spinach, avocado, and walnut salad with Roquefort

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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Roast Borders pork with duck fat roasted potatoes, apple sauce, and vegetables of the day

Kitchen garden heritage beetroot risotto with Carnwath Blackmount goat cheese

St Ives fillet of cod on warm caponata

Roasted Borders partridge with King Oyster mushrooms, roasted potato, and red wine jus (£4 supplement)

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Kitchen Garden mixed leaf salad || Tomato and red onion salad ||  New potatoes with butter and chive ||| Side dishes are available @£5.00 supplement

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Warm half-baked chocolate cake with vanilla ice cream by @she.likesbaking

Kitchen Garden plum and vanilla crème brûlée

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 (£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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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 local and UK produce can be found here