Christmas Evening Menu 2010
Wild Mushroom Soup with Chervil Creme Fraiche (v)
Red Onion, Rocket and Goats Cheese Tart (v)
Game Terrine with Chestnut Chutney
Smoked Salmon Gravadlax with Herb Salad & Confit Lemon
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Sorbet (v)
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Turkey Escalope stuffed with Cranberry & Chestnut Stuffing wrapped in Parma Ham & Filo Pastry
Braised Silverside of Lincolnshire Beef with Dauphinoise
Potatoes & Oxtail Jus
Spinach, Pine Nut & Brie Risotto (v)
Pan-fried Seabass with Sweet Potato Puree and Grain Mustard Buerre Blanc
All Meals Served with a Selection of Winter Vegetables
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Dark Chocolate and Espresso Tart with Chantilly Cream (v)
White Pear and Mixed Spice Pannacotta with Blackcurrant Puree
Cranberry and White Chocolate Cheesecake with Blood Orange Syrup (v)
Warm Plum Christmas Pudding with Rum Anglaise (v)
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Coffee and Warm Mince Pies
Twenty-Seven Pounds per Person
(Pre-order Required)
