STARTERS 

   Chef’s seasonal soup of the day. 

Crispy lamb’s shoulder, tomato, cucumber &
feta cheese salad, tzatziki dressing

Prawn, crayfish & Granny Smith’s shredded apple,
lightly curried mayonnaise, crispy lettuce leaves.

MAINS

Game casserole, bashed carrot & swede,
buttered mash, vegetable crisps.  

Salmon fillet, smoked trout crushed new potatoes,
wilted spinach, mussel & wild garlic sauce.

Portobello mushroom ‘pancake’, Arran mustard & cream cheese,
dauphinoise potatoes, confit cherry tomatoes 

DESSERTS

Glazed lemon tart, quince sorbet

Vanilla rice pudding, rhubarb compote

Served Mon—Fri 12-2pm
Mon-Thurs 6-7pm 

2 Courses £11
3 Courses £14 

STARTERS

Oysters au natural with red wine shallot vinegar & wasabi paste
or grilled with a spinach & parmesan gratin £1.50 each

Pan seared halibut, rarebit topping, plum vine
tomato salad, baby caper & chive dressing £6

Hornig’s haggis bon bon’s, Glayva whisky cream,
bashed carrot & swede £6

Tempura king prawns, wild garlic aioli,
carrot & blood orange salad £7

MAINS

Balquidder Estate loin of venison, pearl barley risotto,
cauliflower puree, turnip fondants, crispy kale £19

Pan fried seabream fillets, braised kale, roast garden
beetroot, Jerusalem artichoke puree £13

Artichoke, Cashel blue cheese & pine nut
penne pasta, parmesan dressed rocket £9

Sundays @ The Sun – 2 courses £13 courses £17

STARTERS

Chef’s seasonal soup of the day.

Prawn, crayfish & Granny Smith’s apple,
lightly curried mayonnaise, crispy lettuce leaves.

Button mushrooms cooked in white wine, wild garlic
& cream, glazed with Isle of Mull cheddar.

Hornigs haggis bon bons,Glayva whisky
cream sauce, bashed swede.

Goat’s cheese crotin baked in
filo pastry, Bob’s chilli jam.

Purple sprouting broccoli, deep fried poached egg,
crispy Parma ham, hollandaise sauce.

MAINS

Roast Borders beef or leg of lamb, homemade Yorkshire
pudding, duck fat roast potatoes, proper gravy.

Pork fillet wrapped in Parma ham, cheddar cheese & spring onion
croquettes, buttered leeks, Arran mustard cream.

Salmon fillet, smoked trout crushed new potatoes,
wilted spinach, mussel & wild garlic sauce.

Chicken cooked in a lentil, coconut milk & madras
curry sauce, pilau rice, flat bread.

‘Veggie’ lasagne, proper chips, house salad.

DESSERTS

Sticky toffee pudding,
toffee sauce, vanilla ice cream.

Caramelised pear & apple crumble,
crème anglaise, honeycomb ice cream.

Vanilla panna cotta, shortbread biscuits. 

Glazed lemon tart, green apple sorbet.

We run a ‘rolling menu’ in that we change the dishes we feel are working well and in season, using the finest local fish, meat & vegetables, see our Local Heroes board for more information about our suppliers.

 PRE STARTER BREAD BOARD

Delicious bread baked twice a day in house with tomato,
garlic & parsley acete dip, plain butter & worlds best olives
£1 per person

STARTERS 

Chicken liver pate, tomato chutney,
oil olive ciabatta toasts £6

Halibut from Scrabster, rarebit topping,
Yorkshire pikelet, tomato & chive salad £7

Twice baked Dunlop smoked cheese soufflé, celery,
walnut & apple salad, Arran mustard dressing £6

Pan seared king scallops, belly pork scampi,
apple puree, toffee apples £8

Pan seared pigeon breast, wild mushroom
& truffle risotto, port jus £7

Chefs homemade soup of the day £4

Ham hock potato cake, wilted spinach,
poached hen’s egg, Hollandaise sauce £6

MAINS 

Rump of lamb, lamb shoulder suet pudding,
celeriac dauphinoise, pea & mint puree £16.95

  Seabass fillets, tenderstem broccoli, brown shrimp
& dill risotto, white wine cream £15.95

Spicy chicken breast, pilau rice, mango & curry sauce,
spring roll, carrot & coriander salad £13.95

  John Gilmour’s ribeye steak, roast vine tomato,
field mushroom, proper chips £17.95
(Peppercorn, blue cheese or garlic butter sauce £2.25)

Smoked haddock & leek gratin; Belhaven smoke house haddock,
Musselburgh leeks topped with mash &
smoked Dunlop cheese, pot ‘o’ peas £12.95

 Duck breast, poached pears, sweet potato & cashew nut mash,
 wilted spinach, plum jus £16.50

  Pork fillet wrapped in pancetta, Belly pork,apple puree,
black pudding, buttered courgettes,
vanilla mash & cider cream £13.95

Ricotta, basil & roast pumpkin cannelloni,
parmesan & rocket salad £9.95

SIDE ORDERS All £2.50

Pot of proper chips, Maldon sea salt

Dauphinoise potatoes

Beer battered onion rings

Caesar salad/rocket & parmesan

House salad

Seasonal vegetables

Ladies Night

3 courses & a glass of Prosecco or house cocktail £20

Starters

Goats cheese crotin, sweet ‘n’ sour figs, dressed frisee leaves

Monkfish ‘scampi’ Caesar salad; breaded monkfish,
cos lettuce, croutons, parmesan dressing

Roast tomato & basil soup

Mains

Chicken escalope, rocket & gran panaro salad, Lyonnais potatoes

Plaice fillet stuffed with hot smoked salmon, champ potatoes,
tenderstem broccoli, shellfish cream

Boccochino mozzarella, roast vine tomato & chilli, fresh egg spaghetti,
parmesan tuille, crispy rocket leaf

Dessert

Assiette; Selection of chefs favourites

Up in coming events at The Sun Inn to look forward to, Book now to avoid disappointment!

Valentines – Tuesday 14th Febuary

Mothers Day – Sunday 18th March

Easter Sunday – Sunday 8th April

Fathers Day – 17th June

Menus for all the above events will be posted on website and facebook in the near future

Bring along your other half for a delicious 4 course set menu on
Valentines day and enjoy pink bubbly on arrival. £35 per person.

PRE-STARTER BREAD BOARD

STARTERS

Goat’s cheese crotin, beetroot carpaccio, dressed frisee leaves,
toasted pine nuts, honey & balsamic dressing.

Roast vine plum tomato & basil pesto soup, confit cherry tomato.

Lightly curried prawn, crayfish & crab stack, parmesan crisps.

King scallops, belly pork scampi, lightly spiced
butternut squash, micro coriander leaves.

Beef carpaccio, pink peppercorn dressing, rocket & grana padano.

MAINS

Wild mushroom & truffle risotto, seared pigeon breast,
port jus crispy rocket leaves.

Rack of Lamb (for 2 to share) bubble & squeak potatoes,
redcurrant & red wine gravy, minted chantenay carrots.

Wild salmon from scrabster, king prawn & chervil blushed
cream sauce, wilted spinach, slow roast tomato, dauphinoise potatoes.

Sirloin steak, duck fat hand cut chips, béarnaise sauce,
slow roast tomato, watercress leaves.

Lemon sole fillet stuffed with a smoked haddock mousseline,
mature cheddar & spring onion croquettes, buttered leeks, Dijon cream sauce.

DESSERTS

Assiette of Desserts.

MENU SUBJECT TO CHANGE.

We have said goodbye to Maxine as she moves on to pastures new, we wish her all the best for the future and thank her for her service during our setup period, when she won patisserie of the year at The Scottish Hotel Awards.

Olly Knuckey is our new Head of Pastry, he has a BA in French but loved cooking so much he followed his heart and has subsequently worked in some of the best restaurants and hotels both here and in France including Two Michelin starred The Vineyard @ Stockcross, working under the famous Michael Caines.

Glazed lemon tart, warm garibaldi biscuits, quince sorbet £6.50

Rhubarb trifle; jelly, compote, white chocolate
mousse, sorbet & meringue £6.50

Homemade ice cream selection, choice of three (see back),
brandy snap baskets, tuile biscuits £5.50

Iced pistachio parfait, dark chocolate teardrop,
warm cherry cake £6.50

Blood orange panacotta, lemon & vanilla macaroon,
blood orange sorbet £6.50

Sticky toffee pudding, toffee sauce,
vanilla ice cream £5.95 

Soufflé of the day £6.95

Selection of three Farmhouse cheeses (see back), grapes,
celery, chutney, cracked black pepper oatcakes £6.50
Full board of six cheeses & glass of Falachan £12.95

CHEESE SELECTION 

Blue Monday — Soft blue cheese created by Juliet Harbut
(Cheese Expert) & Alex James (Ex Blur Bassist) produced in Tain.

 Black Crowdie — Soft cream cheese made in from cows milk in
4Scottish Pirhead oatmeal, crushed black pepper produced on Blar Liath Farm, Tain

 Gubbeen — Semi soft cheese made from cows milk. Produced in Schull, Ireland.

 Isle of Mull Cheddar — Strong hard cheddar, traditional
Artisan farmhouse cheese. Produced on the Isle of Mull.

 Ragstone — Handmade mature goats milk cheese. Made at
Neals Yard Creamery, Herefordshire

 Drumloch Smoked Applewood — Fairly dense, semi hard cheese.
From the Isle of Kintyre

ICE CREAMS 

Vanilla
Chocolate
Strawberry
Honeycomb
Raspberry Ripple

SORBETS

Mango
Passionfruit
Raspberry
Blueberry
Pear
Lime

AMUSE BOUCHE

STARTERS

‘Cullen skink’ tart, Arran mustard potato salad.

King scallops, Hornigs black pudding,
butternut squash puree, crispy caramel.

Rabbit, leek & ham pie, mustard piccalilli.

Clava brie & pesto moneybag,
beetroot remoulade, balsamic glaze.

INTERMEDIATE

Hornigs haggis neeps ‘n’ tatties with a wee dram.

MAINS

Borders ribeye steak, roast vine tomato,
crispy onion rings, Béarnaise butter.

Breast of guinea fowl, potato & apple rosti,
black pudding, mustard cream.

Vegetable Shepherds pie, creamy mash,
cheese topping, parsnip crisps.

Smoked haddock form Port Seaton,
wilted spinach, mussel chowder.

DESSERTS

Glayva crème brulee.

Cranachan; raspberries, shortbread biscuits,
honey, whisky & oatmeal cream, fruit coulis. 

Hot clootie dumpling custard,
butter caramel ice cream.

Selection of Scottish farmhouse cheese,
homemade oatcakes, house chutney.

5 Courses £25 per person.

 MENU SUBJECT TO CHANGE.

 Chicken liver pate, tomato chutney, ciabatta toasts £5.75

Queenie scallops topped with garlic butter
 & a gruyere cheese greatin £6.95 

Chefs homemade soup  of the day £3.95

Moules mariniere; mussels cooked in white wine, garlic & cream
 ½ Kilo £5.95/ Kilo £9.95 

Duck spring rolls with a soy, ginger & sesame egg noodle salad £5.95

Posh mushrooms on toast, sauté of wild Autumn mushrooms,
tarragon butter with a free range poached egg £5.75

Greek style salad; feta, cucumber, tomato, melon
& parma ham, tzatziki dressing £5.95

Monkfish ‘scampi’ Caesar salad; breaded monkfish,
cos lettuce, croutons, parmesan dressing
Starter £6.95 Main £9.95

Sage & roast butternut squash risotto, dressed wild
rocket, Howgate brie beignet £5.95/£9.95

MAINS

Eyemouth fish pie: Pollock, salmon, Belhaven smoked haddock,
tarragon cream topped with mash & melting gruyere, pot of garden peas £8.95

Pan seared lambs liver, creamy mash, buttered spinach,
crispy bacon & onion gravy £9.95

Edinburgh no3 beer battered Pittenweem haddock,
proper chips, mushy peas Small £8.95 Large £10.95

Skirt of Border’s beef, herb dumplings,
braised savoy cabbage, chive mash £9.95

John Gilmour’s ribeye steak, handcut chips,
roast tomato, crispy onion rings £17.95 Peppercorn sauce £2.25

Chicken & chorizo penne pasta,
parmesan cream, dressed rocket £9.25

Stuffed Portobello mushroom, rarebit topping,
dauphinoise potato, chive cream & house salad £9.95

Belhaven Smoked haddock, wilted spinach, creamed mash,
 poached egg, Arran mustard cream sauce £10.95