Wining and Dining

Our restaurant offers a daily changing four course menu where our chef Gary Imlach makes full use off our own game and freshly sourced local ingredients from the Scottish Borders natural Larder. After a wonderful meal sink into a chair in front of a nice open fire with coffee or a ‘wee' dram of your choice!

photo of desert (Christmas pudding with chocolate sauce and strawberry)

Sample Menu

Starters

In House Oak Smoked Salmon & Prawn Mille-Feuille
Accompanied by a Citrus & Coconut Vinaigrette Topped with a Langoustine

Warm Peppered Goats Cheese Croustade
On a Bed of Rocket Surrounded by an Elderberry Sauce

Rabbit, Tarragon & Sun dried Tomato Terrine
With Crisp Salad Leaves from our own gardens & Plum Comfit

Intermediates

Neep Bree Soup

Lemon Vodka & Thyme Sorbet

Mains

Locally caught North Sea Sea Bass
Lightly Grilled with Sea salt & Lime on a Bed of Basil Crushed Potatoes Drizzled with a Roasted Garlic, Sun dried Tomato & Thyme Vinaigrette

Tender Fillet of Finest Borders Pork
Slow Cooked with Brandy Presented with Maple Roasted Sweet Potato Chips & a Sage Jus

Saddle of Roe Deer from the Estate
Wrapped in a Pheasant Mousse, Carved over Potato Dauphinoise & Braised Sauerkraut Complemented by a Bramble Sauce

Courgette & Rosemary Risotto
Topped with Pickled Wild Mushrooms & Parsley Pesto

Desserts

Orange & Pineapple Marmalade Pudding
Set in a Pool of Whisky Crème Anglaise

Caramelised Rice Pudding
Accompanied by a Spicy Berry Compote & Tuile Biscuits

Selection of Borders & Scottish Cheeses

Four Course Meal £ 30.00