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

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

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