Dinner

Tuesday, Wednesday and Thursday - we provide supper which will consist of a fixed main course and a choice of dessert or local cheese and oatcakes each evening. £22 for 2 courses.

Friday and Saturday - we offer a fixed starter and main course, and a choice of dessert or local cheeses and oatcakes each evening. £22 for 2 courses or £28 for 3 courses

All of our dishes are home prepared using the freshest and best ingredients we can find, often from local farms or estates. When in season we regularly have game on the menu such as venison, duck or partridge, and as a rule it is always fish on a Friday.

On Friday's and Saturday's dinner is a relaxed affair, and it starts at 7pm in our drawing room, where you will have the chance to have pre dinner drink - a cocktail from our small list of seasonal cocktails or something from our gin menu, and perhaps select a bottle of wine to go with your evening meal. If it's cold, the fire will be lit, always a draw in winter. Shortly afterwards you will be taken through to your table in the candle-lit restaurant. After dinner, why not return to the drawing room for a coffee and perhaps a malt whisky.

Sample Midweek Supper Menu

Shin of Borders Aberdeen Angus beef braised in red wine, herbs and spices served with creamed potatoes and fondant leeks

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Lemon possett, raspberries and fennel biscotti

or

Scottish cheese (Tobermory mature cheddar, Dunsyre blue and Morangie ‘brie’) and oatcakes with damson chutney

Sample Sample Winter Saturday Menu

Hot smoked salmon, orange, horseradish cream, pickled cucumber

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Borders Venison, sweet peppercorn and spiced cranberry sauce, fondant potato, creamed celeriac and cabbage

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Poached pear crumble

or

Scottish cheese (Tobermory mature cheddar, Dunsyre blue and Morangie ‘brie’) and oatcakes with damson chutney

Sample Winter Friday Menu

Smoked chicken, lemon and wholegrain mustard dressing, crisp apple salad

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Roast hake, tomato and garlic sauce, butternut squash, baby potatoes

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Chocolate marquise, almond brittle and vanilla ice cream

or

Scottish cheese (Hadrian cheddar with caraway seed, Fatlips Castle blue and Roxburgh Roondie 'brie') and oatcakes with damson chutney

Sample Summer Saturday Menu

Asparagus with a poached duck egg

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Rump of lamb, roasted ratatouille, new potatoes

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Toasted oats, honey, ginger, Scottish raspberries, whisky cream

or

Scottish cheese (Tobermory mature cheddar, Dunsyre blue and Morangie ‘brie’) and oatcakes with damson chutney