Christmas Residential Stays

(sample menus)

Breaded Calamari with aioli & chilli jam
Red Lentil Broth with crusty bread
Beetroot and goats cheese crumble tart with a rocket and pine nut salad

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Border Game Terrine with pear compote, crusty bread and winter leaves
Breast of Pheasant with orange and thyme stuffing, red wine jus, fondant potato and roasted root veg
Chicken and wild Mushroom Pie with hand cut chips and a medley of vegetables

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Ross Dougal Haddock in Broughton Ale Batter, hand cut chips & peas
Pan seared fillet of Seabass with fondant potato, green veg and lemon & chive velouté
Winter Root Vegetable Wellington with Garlic and herb roast potatoes with tomato & herb sauce

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Chocolate orange pot with orange tuille and biscuit
Sticky toffee pudding with caramel sauce and vanilla ice cream
Duo of Scottish cheese with oatcakes, celery, quince paste and grapes

Cream of cauliflower soup drizzled with truffle oil
Local salmon and langoustine terrine, lemon and dill dressing, brioche toast
Smoked duck, walnut and pink grapefruit salad with pomegranate dressing
Whipped goats’ cheese and pickled vegetables with a red pepper coulis, melba toast

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Roast Lothian turkey, sage and onion stuffing, bacon wrapped chipolatas, roast potatoes, honey roast parsnips, Brussel sprouts with chestnuts, cranberry sauce, natural gravy
Seared loin of venison, dauphinoise potato, celeriac puree, roasted root vegetables, crispy kale, redcurrant and juniper jus
Pan-fried fillet sea bass, saffron potatoes, roasted vine cherry tomatoes, samphire, whole mussel and white wine cream
Chestnut and cranberry loaf, roast potatoes, honey roasted parsnips, Brussel sprouts, vegetarian gravy

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Christmas pudding with brandy sauce
Grand Marnier and pistachio parfait with a bitter orange sauce and honeycomb
Dark chocolate tart with dark cherry ice cream
Duo of Scottish cheeses with celery, grapes and oatcakes

Red lentil broth with crusty bread
Chicken Parfait with poached pear, Cumberland sauce and toasted brioche
Smoked salmon roulade with dill mustard crème fraiche and celeriac remoulade
Wild mushroom and chestnut Filo parcel with pomegranate roasted salad

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Honey roast gammon with bitter orange sauce, sauté potatoes and roasted root vegetables
Creamy fish pie topped with mashed potato served with a panache of green veg
Borders lamb casserole with suet dumplings, mashed potato and seasonal vegetables
Winter root vegetable wellington
With fondant potato, Cavolo Nero and rich tomato jus

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Apple and cinnamon crumble tart with custard
Chocolate orange pot with orange Tuile
Scottish cheese and biscuits
Lemon posset with Shortbread