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Christmas Eve Menu 2010 Champagne Reception with Selected Canapes Starters
Cream of White Onion Soup topped with Sage Cream (V)(G)
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Warm Beef Tomato , Mozzarella and Basil Stack with a Red Pepper Pesto (V)(G)(H)
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Cornfed Chicken Ballontine, served with a Confit of Beetroot & Tarragon Veloute (G)
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Pan Seared Salmon Fillet with Chive & Shallot Cream (G)
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Mains
Pan Fried Breast of Guinea Foul accompanied by Fondant Potatoes and a White Wine Sauce (G)(H)
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Fillet of Butter Grilled Sea Bass, served with Slow Roasted Plum Tomatoes & Beurre Rouge (G)
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Courgette and Cashew Nut Stroganoff, served on a bed of Vegetable Braised Rice (V)
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Braised Shoulder of Lamb, with a Swede Mash and a Honey & Mint Sauce (G)
Desserts
Hot Chocolate Sponge, drizzled with a Bitter Chocolate Sauce (V)
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Pearls of Honey Dew Melon in a Midori Jelly (V)(G)(H)
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Caramelised Tarte Tatin served with Clotted Cream
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A Selection of Local Cheeses with Walnuts, Celery, Grapes, Biscuits & Homemade Chutney (V)
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(All Served with a Selection of Vegetables)
Tea or Coffee
Tea or Coffee served with a selection Lint Chocolates
(V) = Vegetarian (H) = Healthly Option (G) = Gluten Free
£45.95 including Champagne Reception
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