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.
- 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.
QUENELLE OF CHICKEN LIVER PATE with melba toast.
PARCEL OF WHITE FISH- fish veloute and tomato cancasse.
- 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.
- 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
FRESH FILTER COFFEE OR TEA SERVED WITH HOMEMADE CHOCOLATE FUDGE.
A GLASS OF CHAMPAGNE TO CELEBRATE THE NEW YEAR