Available from 12noon to 9pm daily<\/p>\n<\/div>
in the Restaurant, Lounge & Bistro<\/p>\n<\/div>
A service charge of 5% will be applied.\u00a0 100% of this goes to our employees.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n
SOUP OF THE DAY with a warm rustic roll (V, VE, GF, DF)<\/p>\n
\u00a35.70<\/p>\n
CRISPY CALAMARI RINGS with dressed winter leaves and roasted garlic aoili<\/p>\n
\u00a310.30<\/p>\n
BASKET OF WARM ARTISAN BREAD & ROLLS with unsalted butter, flavoured oils and seasoning (V, VE)<\/p>\n
\u00a35.75<\/p>\n
LOCAL HAGGIS BON BONS with bashed neeps and tatties, finished with a malt whisky cream (V, VE available on request)<\/p>\n
\u00a37.95<\/p>\n
WHIPPED GOATS CHEESE heritage tomato and basil, dressed with balsamic (V, GF)<\/p>\n
\u00a37.50<\/p>\n
HOME-CURED RUM AND DILL SALMON fennel and baby potato salad, snippets of buttered granary bread (GF, DF)<\/p>\n
\u00a310.30<\/p>\n
LOWLAND REARED HAM HOUGH TERRINE homemade piccalilli and toasted brioche (GF, DF)<\/p>\n
\u00a310.30<\/p>\n<\/div><\/div><\/div><\/div><\/div>
BAKED CAMEMBERT local honey and rosemary, served with sourdough snippets (V)<\/p>\n
\u00a316.45<\/p>\n
LOCAL CHARCUTERIE AND CHEESE served with olive oil marinated vegetables, sun blush tomatoes and warm toasted bread<\/p>\n
\u00a320.50<\/p>\n<\/div><\/div><\/div><\/div><\/div>
All burgers served on a sourdough bun with fries<\/p>\n<\/div>
HOMEMADE SCOTCH BEEF PATTY WITH CHEESE stacked with crisp lettuce, red onion, pickles & beef tomato, served with relish (GF)<\/p>\n
\u00a317.95<\/p>\n
SPICED BUTTERMILK CHICKEN BREAST stacked with crisp lettuce, red onion, pickles & beef tomato, served with relish (GF)<\/p>\n
\u00a317.95<\/p>\n
SWEET POTATO, CHICKPEA AND RED LENTIL BURGER stacked with crisp lettuce, red onion, pickles & beef tomato, served with relish (V, VE, GF, DF)<\/p>\n
\u00a316.95<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div> Skinny fries (V, VE, GF, DF)<\/p>\n Roasted garlic chips (GF)<\/p>\n Triple cooked fat chips (V, VE, GF, DF)<\/p>\n Onion rings (V, VE, DF)<\/p>\n Marinated olives (V, VE, GF, DF)<\/p>\n Garlic bread (V)<\/p>\n Creamy mash (V, GF)<\/p>\n Buttered seasonal vegetables (V, GF)<\/p>\n House dressed salad (V, GF)<\/p>\n All \u00a34.50 each<\/p>\n<\/div><\/div><\/div><\/div><\/div> THE TONTINE’S FAMOUS HADDOCK (battered or breaded) with fries, peas and homemade tartare sauce<\/p>\n small \u00a311.45\u00a0 large \u00a319.50<\/p>\n WHOLETAIL SCAMPI with fries, peas and homemade tartare sauce<\/p>\n small \u00a311.45\u00a0 large \u00a319.50<\/p>\n ROASTED CORN-FED CHICKEN BREAST with a filling of Stornoway black pudding rolled in Pancetta, mustard and parsley croquette, buttered carrots, sauteed baby spinach and whisky cream<\/p>\n \u00a321.50<\/p>\n ROSS DOUGAL’S FRESH FISH OF THE DAY\u00a0 presented with wilted greens, smoked sea salt roasted baby potatoes with watercress oil (GF, DF)<\/p>\n \u00a320.50<\/p>\n SEARED COLLOPS OF BORDERS’ VENISON LOIN (cooked pink) with Dauphinoise potatoes, braised red cabbage, butternut squash puree and bramble jus (GF, DF)<\/p>\n \u00a328.20<\/p>\n<\/div><\/div><\/div><\/div><\/div> The Tontine is very proud to use only Shaws of Lauder Extra-Mature Dry Aged Beef.<\/p>\n After dry ageing for a minimum of 35 days, the butcher selects the finest examples of beef cuts to be transferred to a dedicated maturing room, held at a constant temperature of 2 degrees Celsius and a relative humidity of 10%.\u00a0 There, whole cuts are matured on the bone for a further 25 days.\u00a0 Dry ageing for 60 days gives an unprecedented concentration of flavour and tenderness.<\/p>\n<\/div> All steaks are served with grilled flat mushroom, beef tomato and triple cooked chips<\/p>\n All steaks can be served gluten free and\/or dairy free<\/p>\n<\/div> 8OZ RIB-EYE OF BEEF\u00a0 \u00a0 \u00a0\u00a333.50<\/p>\n 8OZ SIRLOIN OF BEEF\u00a0 \u00a0 \u00a0\u00a337.50<\/p>\n 14OZ CHATEAUBRIAND (to share)\u00a0 \u00a0 \u00a0\u00a383.50<\/p>\n ___<\/p>\n Add 5 BLACK TIGER PRAWNS (GF)\u00a0 \u00a0 \u00a0\u00a35.75<\/p>\n ___<\/p>\n Please choose one of the following sauces or butters for your steak.<\/p>\n Crushed black peppercorn CLASSIC CHICKEN CAESAR salad (GF)<\/p>\n \u00a315.95<\/p>\n WILD ROCKET, BITTER LEAVES & ROASTED BUTTERNUT SQUASH and beetroot salad, tossed with ruby orange vinaigrette (V, VE, GF, DF)<\/p>\n \u00a312.50<\/p>\n CLASSIC SALAD NICOISE<\/p>\n with “hot smoked” salmon (GF)<\/p>\n \u00a316.95<\/p>\n or<\/em><\/p>\n with grilled goats cheese (V, GF)<\/p>\n \u00a314.85<\/p>\n<\/div><\/div><\/div><\/div><\/div> TIRAMISU with white chocolate sauce (V)<\/p>\n \u00a37.95<\/p>\n BANANA CREME BRULEE (GF)<\/p>\n \u00a38.55<\/p>\n TONTINE’S FAMOUS STICKY DATE PUDDING with toffee sauce and vanilla ice cream<\/p>\n \u00a36.90<\/p>\n PISTACHIO PARFAIT with rum-soaked pears (GF)<\/p>\n \u00a38.95<\/p>\n WARM INDIVIDUAL APPLE CRUMBLE TART with creme anglaise and clotted cream<\/p>\n \u00a38.95<\/p>\n AFFOGATO with local ice cream and a shot of expresso (add a liqueur of your choice – Baileys or <\/em>Amaretto or <\/em>Drambuie for an additional \u00a34.75)<\/p>\n \u00a37.95<\/p>\n TRIO OF ICE CREAMS OR SORBETS (please ask for today’s options) (V, GF, DF)<\/p>\n \u00a35.95<\/p>\n LOCAL BRIE, STRATHDON BLUE & ISLE OF MULL CHEESE served with unsalted butter, apple, honeycomb, water biscuits and oatcakes (GF)<\/p>\n \u00a316.00<\/p>\n<\/div><\/div><\/div><\/div><\/div> SERVED UNTIL 5PM<\/p>\n<\/div> Available on sourdough, granary and country white breads (GF available) served with Kettle chips and dressed leaves<\/p>\n<\/div> Roasted Scotch sirloin of beef, horseradish and watercress<\/p>\n \u00a310.30<\/p>\n Toasted club sandwich (chicken, bacon, tomato, lettuce and mayonnaise)<\/p>\n \u00a315.95<\/p>\n Cheddar cheese, plum tomato and red onion chutney (V)<\/p>\n \u00a37.95<\/p>\n “Hot smoked” salmon mayonnaise<\/p>\n \u00a39.50<\/p>\n Honey glazed ham and Lockerbie cheddar cheese toastie<\/p>\n \u00a39.50<\/p>\n Free range egg mayonnaise and cress (V)<\/p>\n \u00a37.95<\/p>\n<\/div><\/div><\/div><\/div><\/div> Served every Sunday from 12noon to 4pm<\/p>\n<\/div> in the Restaurant, Lounge & Bistro<\/p>\n<\/div> FOOD ALLERGIES & INTOLERANCES: Menu items may contain or come into contact with Nuts; Mustard; Fish; Sesame Seeds; Cereals containing Gluten; Milk; Lupin; Crustaceans; Celery; Peanuts; Soya; Eggs; Molluscs & Sulphur Dioxide.\u00a0 Please speak to your waiter about the ingredients in your meal, when making your order.<\/p>\n V = Vegetarian\u00a0 |\u00a0 VE = Vegan\u00a0 |\u00a0 GF = Gluten Free\u00a0 |\u00a0 DF = Dairy Free<\/p>\n<\/div><\/div><\/div>SIDES<\/h2><\/div>
TONTINE CLASSICS<\/h2><\/div>
STEAKS<\/h2><\/div>
\nCreamy Diane
\nClassic Bearnaise
\nLocal blue cheese and scallion
\nSmoked garlic butter
\nBlack truffle butter<\/p>\n<\/div><\/div><\/div><\/div><\/div>SALADS<\/h2><\/div>
DESSERTS<\/h2><\/div>
SANDWICHES<\/h2><\/div>
Sunday Roast<\/h1><\/div>
The Tontine\u2019s famous Sunday roast is served with all the traditional trimmings and natural gravy<\/h2><\/div>
\u00a319.50<\/h2><\/div>