Christmas Menu 2
Square Meal Deal Christmas Menu |
Four Course Christmas Dinner Menu |
Christmas Day Menu
New Years Eve Menu | Sapphire Christmas Menu | Christmas Menu 2
New Years Eve Menu | Sapphire Christmas Menu | Christmas Menu 2
Christmas Menu 2. Please call us on 01260 272527 to confirm availability of your booking. Note a non-refundable deposit of £5 per person is required to secure your booking.
Available from 24th November - 24th December 2008. Inclusive other dates can be made available for this menu before and after the dates above with prior arrangements with the management (Party Bookings Only).
Available: Monday - Saturday Lunchtime 12 - 2.00pm
Monday - Thursday Evening 5.30 - 9.00pm
And all day Sunday 12 - 8.30pm
All our other Menus are still available
throughout December.
Starters
| Homemade vegetable Soup
(suitable for vegetarians) |
Served with a Warm Ciabatta Roll and Butter |
| Fresh Melon with Raspberry Coulis
(suitable for vegetarians) |
Garnished with Fresh Strawberries |
| Smoked Salmon and Prawns | Served on a Bed of Iceberg Lettuce and Topped with Marie Rose Sauce and a Wedge of Fresh Lemon and Fresh Brown Bread and Butter |
| Homemade Country Pate with Orange | An Original Semi-course Pate made with Chicken and Duck Livers, Pork, Cream and Herbs Flavoured with Oranges and Cointreau and Served with Hot Toast |
| Crispy Duck Rolls | 2 Shredded Crispy Duck Rolls With Spring Onion & Hoi Sin Sauce, Wrapped in Filo Pastry & Served with Sweet & Sour Sauce and Salad Garnish |
| Chicken Satay |
4 Chicken Satay Sticks Served with a Peanut Dip and Salad Garnish |
Main Course
| Traditional Local Roast Turkey | A Generous Serving with all the Trimmings and Cranberry Sauce |
| Roast Sirloin of Beef and Yorkshire Pudding | A Generous Serving with all the Trimmings and Horseradish Sauce |
| Beef Stroganoff |
Strips of Lean Beef gently cooked in Cream, Sliced Onions, Paprika and Wine, Garnished with Sliced Mushrooms & Served with Boiled Rice or Chips & Garlic Bread |
| Caribbean Coconut Chicken |
Strips of Tender Chicken Breast in a Rich Onion, Coconut and Tomato Spiced Sauce |
| Four Cheese & Wild Mushroom Farfalle
(suitable for vegetarians) |
Fresh Oyster, Chestnut & Flat Mushrooms Cooked in a Creamy Four Cheese Sauce of Dolcelatte, Lancashire, Camembert & Parmesan Cheeses on a Bed of Farfalle Pasta |
| Stuffed Pepper Ricardo
(suitable for vegetarians) |
Sweet red pepper halves filled with Italian Courgettes, Mushrooms, Tomatoes & colourful vegetables and tossed in olive oil & mixed with rice, sun-dried tomato, basil, coriander & smothered with grated cheese |
| Mignons of Lamb with a Redcurrant & Rosemary Sauce | Tender Pieces of Lamb Braised in a Red Wine and Redcurrant Sauce, Flavoured with Rosemary, Thyme and Juniper, Garnished with Button Onions and Mushrooms |
| Salmon with Asparagus & Champagne Sauce |
A Skinless, Boneless Tranche of Salmon in a Cream, Tomato, Onion, Dill & Parsley Sauce with Champagne & Garnished with Asparagus |
| All Served with a Selection of Fresh Seasonal Vegetables and Roasted and Mashed Potato | |
Desserts
| Blackcurrant & Champagne Pavlova | Fresh Cream Mousse & Blackcurrant on a Sponge Base Moistened with Blackcurrant Liqueur, Surrounded by Sponge & Decorated with Meringue Shells and Blackcurrant |
| Orange & Whiskey Roulade | Chocolate Sponge Soaked with Whisky Syrup, Rolled with Orange Mousse, Decorated with Mandarin Oranges and Sided with Belgian Chocolate Shavings |
| Baileys Irish Torte | Base of Sponge Filled with a Fresh Coffee and Irish Liquor Cream Mousse Surrounded with Swirls of Caramel Sponge Decorated with Belgian Chocolate Shavings |
| All Above Served with Fresh Double Cream | |
