CHRISTMAS PARTY NIGHTS 2010
To Start
Roasted butternut squash and ginger soup (V)
finished with coriander oil
Chef’s homemade coarse pork, walnut and apricot paté
served with a plum and apple chutney and toast
Chilled honeydew melon (V)with a cinnamon scented wild berry compote
Crab and smoked trout roulade
with a lime marinated fennel and caper berry salad
Main Course
Roast Turkey
Served with the traditional accompaniments
of bacon roll, chipolata, walnut, celery and apricot
stuffing and roast gravy
Roast rump of Herefordshire beef
with a caramelised shallot and green pepper sauce
Baked fillet of salmon
topped with a roasted garlic and basil crust,
served with a white butter sauce
Butter roasted breast of guinea fowl
filled with a herb mousseline, served with
a smoked bacon and wild mushroom jus
Spinach, goats cheese and chestnut pie (V)
finished with a sun dried tomato dressing
Roasted mediterranean vegetable stack (V)
with tomato and garlic sauce
Main course served with chef’s selection of
seasonal vegetables and potatoes
To Finish (V)
Fresh fruit salad
with a cinnamon and cranberry syrup
Rich chocolate torte
with a compote of black cherries
Deep filled lemon tart
with chantilly cream
Chef’s home made traditional christmas pudding
with brandy sauce
A selection of English and Continental cheeses
with biscuits, grapes and celery
Coffee/Tea
Email Updates
