CHRISTMAS CELEBRATION EVENING MENU
Winter Vegetable Soup
An ensemble of vegetables in a rich soup,
with French bread and butter or croutons
Chestnut and Brandy Pate
A rich homemade pate accompanied with
red onion jam and melba toast.
Baby Vegetable Tarts
Filled with baby leeks, carrots & asparagus, topped with
melted goats cheese, dressed with caramelised red onions.
Queenies Thermidor
Pan fried Queenies cooked in rich mustard, tarragon
and brandy sauce finished with parmesan cheese.
*** ***
Traditional Roast Goosnargh Turkey
Finest traditional Goosnargh turkey, accompanied with apple and
chestnut stuffing and all the festive trimmings.
Sizzling Fillet Steak
Served on a sizzling skillet, topped with honey caramelised red onions.
Halibut Steak
Served on a bed of saffron mash & roasted baby vegetables,
dressed with a sweet pepper oil.
Asian Style Steamed Red Snapper
Steamed in a “Papillote” with baby bok choy, white wine, garlic &
oyster sauce, accompanied with fragrant jasmine rice.
Exotic Meat Hot Pot
Kudu, Blesbok & Wild Boar, cooked with leeks, shallots & baby carrots in a rich merlot
infused gravy, topped with sliced potatoes and accompanied with warm ciabatta bread.
Wild Mushroom & Port Brioche
Bricohe rolls filled with mushrooms, celery & garlic, accompanied with
roasted vegetables & roast potatoes.
*** ***
Christmas Pudding & Brandy Sauce
Ferreira Roche & Trio of Chocolate Tart
Winter Fruit Meringue Vanilla Cream &
Hazelnut, drizzled with caramel
Cheese Platter
*** ***
3 Courses £25.75