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New Years Eve Menu 2010/2011
Champagne Cocktail & Canape Reception Starters
Hot Creamy Smoked Haddock Chowder (G)
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Shredded Duck and Foie Gras Terrine with Pear & Saffron Chutney (G)
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Pan Seared Scallops on a Bed of Green Pea Puree topped with Crispy Panchetta surrounded by Mint Syrup (H)(G)
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Port Wine Poached Pear served with Creamy Potted Stilton & Melba Toast (V)
Intermediate
Champagne & Cassis Sorbet (V)(H)(G)
Mains
Tender Fillet of Beef, Oven Roasted accompanied by Thyme Infused Fondant Potatoes, Sauteed
Asparagus Spears & a Diane Sauce
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Roast Rack of Lamb, served with Savoy Cabbage and Pancetta, Roast Parisienne Potatoes, finshed off
with Rich Redcurrent Jus
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Wild Mushroom and Roast Garlic Risotto, topped with Parmesan Shavings & Chive Oil (V)
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Duo of Seabass & Trout Fillets served with Braised Fennel & Red Pepper Terrine & a Mixed Cavair Cream Sauce (G)(H)
Desserts
Caramalised Lemon & Lime Tart, drizzled with a Vanilla Anglaise (V)
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Iced Peach Parfait with Raspberry Coulis & a Vanilla Tuille Biscuit (V)(H)
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Hot Chocolate Fondant with Vanilla Pod Ice Cream (V)
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Local Cheeses served a Selection of Biscuits, Celery, Walnuts, Grapes & Tomato & Apple Chutney (V)
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Tea & Coffee served with Champagne Truffles
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Fireworks at 11.30pm. Champagne at Midnight
(V) = Vegetarian (G) = Gluten Free (H) = Healtly Option
£65.00 including Champagne at Midnight & Cocktail Reception |
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