4 Course Christmas Dinner & Dance Menu

Our 4 Course Christmas Dinner and Dance Menu 2008. All Parties Catered for. 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 on Friday and Saturday Evenings from the 30th November - 20th December Inclusive. Dinner Served from 7pm. Disco Starts from 9.30pm. Disco & Bar Closes at Midnight

Two Courses & Coffee £15.95. Three Course & Coffee £17.95

Starters

Homemade vegetable Soup (suitable for vegetarians)	Served with a Warm Ciabatta Roll and Butter
Smoked Salmon and Prawns	Served on a Bed of Iceberg Lettuce and Topped with Marie Rose Sauce
2 Crispy Duck Spring Rolls	Shredded Crispy Duck with Spring Onion & Hoi Sin Sauce, Wrapped in Filo Pastry & Served with Sweet & Sour Sauce and Salad Garnish
Chicken Satay	6 Chicken Satay Sticks Served with a Peanut Dip and Salad Garnish
Butterfly Breaded King Prawns	6 x King Prawns, Butterflied and enrobed in light Breadcrumbs and Served with a Sweet Chilli Dip, Salad Garnish & a Wedge of Fresh Lemon
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
Fresh Melon and Prawns	A Fan of Fresh Melon Served with Prawns and Topped with Marie Rose Sauce

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
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
Cod and Prawn Chablis	A Skinless, Boneless Cod Loin in a Delicate Cream, Tomato and Chablis Sauce Garnished with Sliced Mushrooms and North Atlantic Prawns
Salmon with Asparagus & Champagne Sauce	A Skinless, Boneless Tranche of Salmon in a Cream, Tomato, Onion, Dill & Parsley Sauce with Champagne & Garnished with Asparagus
Venison in Red Wine	Tender Pieces of Venison in Red Wine and Cooked in a Rich Dark Cranberry and Redcurrant Sauce Spiked with Juniper Berries, Garnished with Button Onions, Ham and Mushrooms
Golden Apple Duck	Half a Roasted Duck Garnished with Fresh Apple Slices in a Golden Sauce of Honey, Apples, Spices and Sage Finished with Brandy
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
Portobello Steak	Tender Pieces of Rump Steak Braised in a Rich Tarragon & Red Wine Sauce with Sliced Onions & Mushrooms
Ocean Pie	Fresh Chunks of White Fish, Salmon and Smoked Haddock Bound in a Rich Creamy Cheese Sauce, Topped with a Rustic Cheese and Parsley Mash
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

Desserts

Blackcurrant & Champagne Pavlova	served with Brandy Sauce
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
Christmas Pudding	Served with Brandy Sauce
Warm Mince Pies, Coffee or Tea

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