Dryburgh Hotel Restaurant Menu
Dryburgh Abbey Hotel Sample Dinner Menu
Selection of Chef's Canapés
---------------
Terrine of Smoked Ham Hock
Apple Jelly, Cashew Nuts, Black Pudding Bon Bon, Carrot Spiral
Confit of Wild Brill
Beetroot Pearls, Vanilla Dressing, Shallot Purée, Baby Herbs
Ravioli of Borders Rabbit
Parsley Mayonnaise, Spiced Kumquat Relish, Red Amaranth
Cranachan Cured Tweed Salmon
Raspberry Dressing, Whisky Oatcakes, Crème Fraiche
---------------
Rump of Aberdeen Angus Beef
Oxtail, Confit Garlic, Smoked Pomme Croquet, Spinach, Red Wine Jus
Pan Seared Wild Turbot Fillet
Crispy Pancetta, Jerusalem Artichoke Risotto, Paprika Foam
Whole Roast Local Partridge
Parsnip Purée, Winter Greens, Roast Baby Onions, Thyme Jus
Medley of Winter Vegetables,
Baby Carrots, Beetroot, Celeriac, Turnip, Pea Shoots, Chive Soil
---------------
Chocolate and Caramel Dessert,
Chocolate Delice, Rose Paint, Caramel Bon Bon, Powder, Ice Cream
Pear and Star Anise Trifle
Sambuca Glass, Star Anise Mouse, Roasted Pear
Yuzu Meringue Pie
Coconut Sorbet, Watermelon, Pistachio
Selection of Scottish Cheese
Golden Raisins, Oatcakes, Celery, Pear Chutney
-----------------
Filter Coffee and Petit Fours
Coffee will be served in the Lounge Bar or Drawing Room after your meal
£35 Per Person
Our chef takes pride in preparing all our dishes to order and the time taken to dine will reflect this
