Christmas Day Lunch

Christmas Day Carvery Lunch Menu

STARTERS

Pan Seared Scallops
from the cool green waters of the West Coast,
 served with Campbell Prime Meat black pudding, parsnip puree,
and a Dryburgh micro salad

 Trio of Salmon
Artisan hot smoked salmon from Frank Scott of Coldstream,
Lilliard gin cured salmon gravlax,
Scottish smoked salmon mouse,
with berry capers and a cream cheese jelly

 Game Terrine
Game sourced from local estates wrapped in Parma ham
with beetroot relish from the hotel garden

Cock-a-leekie Soup
A traditional soup made with leeks from the Dryburgh Abbey Hotel garden, served with or without chicken

Trio of Melon
Served with a smooth cranberry sorbet on winter berry coulis

CARVERY

Roast of Scottish Borders Beef, Succulent Roast Turkey and Honey Glazed Gammon 

Pan fried Rosemary Crusted Seabass

 Homemade Nut roast

 All served with a selection of Dryburgh seasonal vegetables, Yorkshire puddings, roast potatoes, pigs in blankets, and sumptuous festive stuffing

DESSERTS

Simply delicious locally made Christmas Pudding
with homemade brandy sauce

Chefs very own Chocolate Fondant
Served with Over Langshaw Mince Pie Ice cream

Trio of Scottish Cheeses
Caboc, Cranberry Cheddar, Lanark Blue
served with Celery sticks, grapes, fruit chutney and oatcakes

COFFEE & MINCE PIES