Dryburgh Hotel Restaurant Menu

Dryburgh Abbey Hotel Dinner Menu - 5th November 2008

~ A Selection of Chefs Canapes ~
~ Amuse Bouche ~

Starters
Duo of Organic Salmon, Cauliflower Silk, Saffron Mayonnaise, Shallot and Caper Salad

Confit Duck Leg, Beetroot carpaccio, Hot Orange Jelly, Raspberry Dressing and Petit Herb Salad

Pan Seared West Coast Scallops, Mini Potato Fondant, Parsley Mayonnaise, Tomato Jelly, Red Amaranth

Quail "Breakfast", Black Pudding Bon Bon, Smoked Mushrooms, Herb Potato Sauce, Foie Gras, Smoked Bacon Foam

To Follow
Curried Parsnip Veloute
Mini Parsnip Pancakes, Curried Oil

Main Course
Pan Seared Salmon, Pea Puree, Clam Chowder, Saffron Potatoes, Vanilla Foam

Roasted Local Pheasant Breast, Confit of Leg, Wilted Greens, Spinach Puree, Roast Garlic, Game Chips, Red Wine Jus

Wild Mushroom Risotto, Poached Hens Egg, Hot Cepe Jelly, Pea Shoots, Mushroom Foam

Parma Ham Wrapped Monkfish Tail, Chevril Root Puree, Mussel Casserole, Cavalo Nero, Beetroot Jus

Roasted Rump of Aberdeen Angus Beef, White Onion Puree, Pomme Boulangere, Confit Carrot, Rosemary Jus

~ Pre Dessert ~

8 courses including Filter Coffee and Petit Fours £35.00 per person
Coffee will be served in the Lounge Bar or Drawing Room after your meal

Our chef takes pride in preparing all our dishes to order and the time taken to dine will reflect this