Easter Sunday

bar bistro rooms

‘Gastropub of the year 2018

Starters…

Chef’s seasonal soup of the day

Shetland mussels, tomato &
Spanish chorizo sauce

Highland game terrine,
pickled carrots, dressed leaf,
piccalilli puree

Duck liver & madeira parfait,
mushroom tapenade, ciabatta toasts

Poached pear, whipped goats cheese,
chicory salad, caper & walnut dressing

Escabeche of seabass, fennel,
shallot & carrots

Prawn & crayfish cocktail, Marie
rose sauce, crisp baby gem

John Gilmour’s Tweed Valley Roast rump of beef
or leg of lamb, all the trimmings

Gosford Farm chicken breast, wild mushrooms, dauphinoise
potatoes, grilled asparagus, café au lait sauce

Pan fried halibut, saffron risotto,
sea kale, squid ink jus

Crispy gnocchi, tarragon cream, truffle oil, dressed rocket

Pan seared salmon fillet, braised leeks,
horseradish ,mash, tender stem broccoli

Aubergine, walnut & lentil curry, fragrant rice, poppadum

John Gilmour’s 10oz Sirloin steak, proper chips,
roast tomato, peppercorn sauce £8 supplement

Sticky toffee pudding, butterscotch sauce,
honeycomb ice cream

Mini egg, chocolate & orange
trifle, chocolate tuile

Hot cross blondie, vanilla pod ice cream

Lemon curd torte, blueberry
compote, lemon meringue ice cream

Profiteroles, Chantilly cream,
chocolate fudge sauce

Sun Inn ice cream selection,
choice of three, tuile biscuit

Selection of Farmhouse cheese,
grapes, quince & biscuits

2 courses £24.50

3 courses £29.50

PUBLIC NOTICE – please advise our waiting staff of any allergies you may have BEFORE placing your order

3 courses £29.50