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Dessert Menu

The Scots sweet tooth shows itself on our hotel restaurant lunch menu as well as at dinner. Try some of Newton Stewart and Wigtown’s most imaginative conclusions to a menu of fine dining.

Hot chocolate fondant with white chocolate sorbet and chocolate sauce

Whole pear filled with honey ice cream and served with a butterscotch sauce

Amaretti glacés surrounded by an amaretto anglaise

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Dessert Wine

Muscat de Beaumes de Venise 2007 - £4.50 per glass

Blewitt Springs Botrytis Semillon 2005 - £5.00 per glass

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A selection of hand crafted Scottish cheeses and oatcakes:

Our selection of hand-crafted Scottish cheeses and oatcakes

CAIRNSMORE
From just down the road at Sorbie, this full-fat hard cheese is made from ewe’s milk

MULL OF KINTYRE CHEDDAR TRUCKLE
Carefully matured for at least nine months and dipped in wax to retain its flavour

INVERLOCH GOAT’S CHEESE
A full-fat cheese made from pasteurised goat’s milk

DUNSYRE BLUE
An unpasteurised blue veined cow’s milk cheese

CLAVA
An organic Brie-type cheese made in Inverness-shire. Silver Medal Winner at the 2006 Royal Highland Show

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PORT
Cockburn's Fine Ruby Port - £2.20 per glass

Graham's 1997 Vintage Port - £6.25 per glass

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Coffee and petits fours