Starters/Light Bites

Homemade soup of the day served with freshly baked bread  (V) (GF/VE Available) 9

Cullen Skink served with freshly baked bread (GF Available) 14

Pan fried monkfish with chorizo jam, Stornoway black pudding purée and crispy Parma ham 17

Smoked salmon roulade with pickled beetroot, scallop roe purée and raspberry vinaigrette (GF Available) 17

Venison carpaccio with a rum and date purée, salsa rossa, rocket leaves and parmesan shavings (GF) (DF Available) 17

Seared pigeon breast with haggis and turnip tatin, bacon crumb and an apple cider and thyme sauce 16

Roasted butternut squash and kale salad with toasted pistachios, mange tout and a pink grapefruit dressing (VE/GF) 12

Scottish black crowdie filo parcel with strawberry sofrito and a toasted walnut and grape salad served with a balsamic, honey and mustard vinaigrette (V) 15

Freshly baked bread and olives served with extra virgin olive oil and balsamic vinegar (V) (VE/GF Available) For One 6, For Two 8

Sides

Garlic bread, Freshly baked bread 4.5
Hand cut chips,  Skinny Fries,  Fresh side salad, Cheesy garlic bread, Seasonal vegetables 5.5

​GF - Gluten Free, DF - Dairy Free, V - Vegetarian, VE - Vegan

Mains

Haggis with a wholegrain mustard mash, turnip purée, a creamy whisky sauce and seasonal veg  (V available) 21

Tweed Valley 35 day dry aged 8 oz Ribeye Steak served with Roasted Flat Cap Mushroom, Confit Tomato and Hand Cut Chips (GF) (DF Available) 36 Add a whisky sauce (GF) 4

Rolled haddock stuffed with smoked salmon, creamy mash potato, seasonal veg and a dill cream (GF) 26

Seared sea bass fillet with chermoula bulgur wheat, roasted sun blush tomatoes, pickled cucumber and courgettes (DF) 27

Spiced poached pear and blue cheese salad with fresh fruit, toasted walnuts and a honey and mustard vinaigrette (GF)(VE available) 20

Brea house Tweed Valley steak burger with streaky bacon, Scottish mature cheddar and burger relish and hand cut chips (DF Available) 21

Pan roasted duck breast with Stornoway black pudding mash, creamy savoy cabbage, baby carrots and morello cherry purée 29

Piri Piri marinated chicken burger served with Scottish mature cheddar, homemade BBQ sauce and hand cut chips (GF/DF Available) 21

Seared Scottish Salmon and mussels with a puy lentil broth and a green vegetable panache (GF)(DF Available) 26

Wild mushroom and kale pesto risotto with a spinach and parmesan cream topped with toasted flaked almonds (GF)(VE available) 22

Broccoli, spinach and truffle oil tagliatelle with a garlic and parmesan cream (V) (VE available) 21

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​We also have varying specials on each day.

​GF - Gluten Free, DF - Dairy Free, V - Vegetarian, VE - Vegan