New Years Eve Menu 2009

New Years Eve Menu 2009 at the Railway Inn, Congleton. Please call us on 01260 272527 to confirm availability of your booking. Note a non-refundable deposit of £10 per person is required to secure your booking.

Dinner and Dance Menu Served from 7.30pm. 4 Course Dinner £19.95 With out popular DJ Bill. Disco Starts 9.30pm. Disco and Bar Closes at 1am.

Starters

Fresh Melon and Prawns	A Fan of Fresh Melon Served with Prawns & Topped with Marie Rose Sauce
Prawn Cocktail Topped with Jumbo Prawns	Served with a Salad Garnish and Fresh Brown Bread & Butter
Smoked Salmon and Prawns	Served on a Bed of Iceberg Lettuce and Topped with Marie Rose Sauce
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
Chicken Satay	6 Chicken Satay Sticks Served with a Peanut Dip and Salad Garnish
Homemade Vegetable Soup (V) (suitable for vegetarians)	Served with a Warm Ciabatta Roll and Butter

Main Course

Sirloin Steak with Pepper Sauce	8oz Sirloin Steak Served with Peppered Cream Sauce with Cracked Black Peppercorns.
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
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
Somerset Chicken Breast	A Whole Tender Sliced Chicken Breast Topped with Bacon and Cheese in a Creamy Cider, Rosemary & Sage Sauce, Garnished with Apple and Mushrooms
Fishermans Crumble Pie-	Poached Salmon, Smoked Haddock & Prawns with Leek, Mushrooms & a White Wine Sauce topped with Gruyere.
Beef in Red Wine (Bourguignon)	Pieces of prime Beef in a rich Wine Gravy, garnished with Mushrooms & Button Onions.
Chicken Pakora	Tender cooked Chicken Breast filled with a Pakora stuffing of Spinach, Peas & Spices served with a rich creamy Masala Sauce.
Stuffed Chicken with Sunblushed Tomato	Skin on Chicken Breast stuffed with Spinach, Leek, Sunblushed Tomato with Mozzarella Cheese sprinkled with herbs.
Fillet of Salmon with Smoked Salmon & Champagne	Fresh Fillet of Salmon stuffed with Smoked Salmon and Herb Mousse on a Champagne Cream Sauce.
All Main Courses are Served with a Selection of Potatoes and Vegetables, Chips can be Served if Requested
Brie Potato & Courgette Crumble (V) (suitable for vegetarians)	A Rich Creamed Brie Sauce with Layers of Fresh Potato & Courgette, Topped with Breadcrumbs, Almonds, Cheese, Sesame Seeds & Parsley Crumble
Four Cheese & Wild Mushroom Farfalle (V) (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 (V) (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	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
Coffee & Mints	Fresh Coffee Served with After Eight Mints.

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