NEW YEARS EVE 2015

New Years Eve Gourmet Menu 2015

 

 

*In regards to the 2-course menu please choose 2 courses from THE FIRST COURSE, MAIN COURSE OR DESSERT COURSE only.

 

 

 

 

FIRST COURSE

  • CHARCUTIERE PLATTER – smoked and continental meats with homemade chutney.
  • THAI CHICKEN SOUP (mild flavoured) with Julienne of vegetables.
  • SMOKED SALMON ROULADE – filled with a Salmon and cream cheese mousse, garnished with prawns Marie rose, rocket leaves & served with fresh wholemeal bread.
  • (V) GARLIC BAKED FIELD MUSHROOMS covered in a blue cheese sauce and parmesan breadcrumbs.

 

INTERMEDIATE COURSE

 

                QUENELLE OF CHICKEN LIVER PATE with melba toast. 

or

                PARCEL OF WHITE FISH- fish veloute and tomato cancasse.

 

MAIN COURSE

  • BAKED SEABASS FILLET, on buttery baby spinach with garlic tiger prawns.
  • ½ ROAST DUCK (BREAST & LEG) classically cooked with an orange sauce.
  • ROAST LOIN OF PORK with long grain rice or a apricot sage croute, rich barbecue sauce, chunky vegetables & fresh pineapple.
  • MEDALLIONS OF BEEF FILLET on roasted shallots and leeks in a rich red wine sauce.

 

ALL SERVED WITH GARLIC MINI ROASTED POTATOES, BABY VEGETABLES AND NEW MINTED POTATOES.

 

 

DESSERTS COURSE

 

  • CHOCOLATE CHESNUT FUDGE CAKE with double cream.
  • RICH BAKED EGG CUSTARD BRULEE TART flavoured with nutmeg and orange, served with ice cream & candied orange zest.
  • BRANDY SNAP BASKET with Raspberry sorbet and fresh raspberries.
  • BREAD AND BUTTER PUDDING with a crème anglaise sauce.
  • SELECTION OF FARMHOUSE CHEESES with homemade chutney, grapes, apple and biscuits

 

5th COURSE

 

FRESH FILTER COFFEE OR TEA SERVED WITH HOMEMADE CHOCOLATE FUDGE.

 

 

 

6th COURSE

A GLASS OF CHAMPAGNE TO CELEBRATE THE NEW YEAR

 

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