Sunday Lunch

Cream of wild garlic soup

Baby spinach, avocado, and walnut salad with Roquefort

Gordon Arms potted shrimps with mixed leaves and brown toast

Dunbar smoked mackerel with homemade pickled heritage beetroot and crème fraiche

Natural smoked haddock, caramelised onion and leek tart with mixed leaves

Chicken liver and Armagnac parfait with homemade apple chutney and toasted brioche

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Roast rib of 35-day aged Borders beef with duck fat roasted potatoes, Yorkshire puddings, and veg of the day (£6 supplement)

Handmade tortellini with tomato and basil sauce and Elrick goat cheese

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

Borders free-range chicken breast in French mustard sauce, asparagus and new potatoes

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

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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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Honey cake with salted caramel ice cream by @she.likesbaking

Bryn’s Selkirk Bannock cake bread-and-butter pudding with cream

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 (£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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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