JULY – SEPTEMBER 2017
Lunch £23.95 p.p. Dinner £26.95 p.p.
Chef’ Home-made Soup
Mackerel, Lime and Chilli Pate, Dressed Salad, Caper Crème Fraiche and Toasted Home-made Bread
Our own Smoked Chicken with a Salad of Asparagus, New Potatoes and Sun-Blushed
Tomato, Pea and Mint Dressing
Mixed Melon and Tender Crayfish Tails bound in lightly spiced Marie Rose
(If you wish only Crayfish or Melon, please advise your server)
Haggis Wellington with Clapshot Puree, Tomato, Whisky & Caramelised Onion Relish
Slow Braised Shoulder of Lamb, Parsnip Puree, Orange and Tarragon Glazed Carrots, Dauphinoise Potatoes, Red Wine Jus.
Breast of Gosford Estate Chicken stuffed with Haggis and wrapped in Smoked Bacon served with Clapshot Mash, Leek Fondue, Green Peppercorn Sauce.
Roast Pork Loin with a Lightly Spiced Crust, Butternut Squash Puree, Green Beans and Sautéed Potatoes
Baked Fillet of Salmon, Crushed New Potatoes with Coriander, Avocado, Pepper and Lime Salsa.
Sun-blushed Tomato, Olive, Courgette, and our own Smoked Feta Cheese Wellington, Red Onion Puree and Buttered Savoy Cabbage
If you wish to change one of the main courses to the following we can offer:
8oz Scottish Border Beef Sirloin Steak with Roasted Plum Tomato, Portobello Mushroom, Hand-Cut Chips and Pepper Sauce. There is a £4.95 per person, menu supplement
Sunday Lunch – Roast Beef with all the Trimmings – £3.25 per person, menu supplement
Sticky Toffee Pudding with Butterscotch Sauce and Vanilla Ice Cream
Raspberry and Vanilla Cheesecake with Doddington’s Fruits of the Forest Ice Cream
Orange and Lime Crème Brûlée with Berry Compote and Rose Crystals
Selection of Doddington’s Ice Cream and Sorbet
Selection of Scottish Cheese, Hand-made Oatcakes and Apple Chutney
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Filter Coffee or Tea and Mints