Scottish Bistro Menu

Carfraemill Scottish & Borders Selection

Our special bistro style a la carte menu is available every day in addition to our daily menu from 5pm. It is freshly prepared from local produce and changes frequently.

We are members of “The Borders Food Network” who are deeply committed to using the best of Borders Produce to provide culinary excellence for one and all. The Scottish Borders landscape is rich in diversity from the rolling Southern Uplands to the Berwickshire Coast and provides exceptional variety from beef, lamb and pork to game in season, fruit, vegetable and fish.

We list our local suppliers on the back of the menu.

  • Starters are priced from £3.50 to £6.50
  • Main courses are priced from £12.50 to £17.50
  • Puddings from £5.00

Samples include the following:-

  • Home Cured Gravadlax with a classic dill and mustard dressing.
  • Award Winning Haggis, Neeps and Tatties served with a rich red wine gravy.
  • Breast of Local Pigeon on a bed of puy lentils in a sherry sauce.
  • A Terrine of Ham Hock with parsley, honey and orange served with a mustard flower pot bread and onion marmalade.
  • A Cheese Basket filled with salad leaves in a balsamic dressing topped with Aga baked cherry tomatoes and chunks of warm Stichill cheese.
  • Supreme of Borders Pheasant with a traditional lovage and oat crumble set on buttered mashed neeps with a red wine reduction.
  • Seared Loin of Wild Venison set on a roasted garlic and wild mushroom cake surrounded by a malt whisky sauce.
  • Smoked Undyed Haddock stuffed with black pudding and wrapped in locally cured bacon served with a tarragon and lemon sauce.
  • Slow Braised Shank of Organic Lauderdale Lamb with a minted pea mash and caramelised shallots in madeira
  • Roasted Courgettes filled with a tomato and herb risotto and topped with Cuddy’s Cave cheese.
  • Slow Roasted Belly of Peelham Pork set on a bubble and squeak cake with cider gravy.
  • Fillet of Border Beef topped with wild mushrooms set on a haggis mash and served with a Drambuie and caramelised shallot jus.
  • Warm Rhubarb and Custard Pie topped with a butter crumble served with cream or ice cream.
  • Cloutie Dumpling – a rich moist pudding combing fruits and spices (boiled in a cloth) served with Drambuie custard.
  • Locally Grown Victoria Plums in rose wine served with a chilled rice pudding.
  • Fresh Border Berries in an elderflower syrup.
  • Iced Blackcurrant Bombe - a creamy parfait mixed with juicy blackcurrant coulis.
  • Warm Raspberry and Almond Tart served with a raspberry sauce and locally produced ice cream.