New Years Eve Menu 2008

New Years Eve Menu 2008 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 £34.95 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
Salmon Bites	Diced Fillets of Salmon encased in Breadcrumbs & a Lemon & Blackpepper Coating Served with Tartare Sauce and Fresh Lemon
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
Emperor Combo	Chicken Wings, Scampi, Breaded Mushrooms, King Prawn in Filo Pastry and Crispy Duck Spring Rolls with a Selection of Dips
Homemade Vegetable Soup (suitable for vegetarians)	Served with a Warm Ciabatta Roll and Butter

Main Course

Fillet Steak with Pepper Sauce	8oz Fillet Steak Served with Peppered Cream Sauce with Cracked Black Peppercorns
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
Salmon with Asparagus & Champagne Sauce	A Skinless, Boneless Tranche of Salmon in a Cream, Tomato, Onion, Dill & Parsley Sauce with Champagne & Garnished with Asparagus
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
Venison in Red Wine	A Traditional Country Style Dish with Tender Pieces of Venison in Red Wine & Cooked in a Rich Dark Cranberry and Redcurrant Sauce Spiked with Juniper Berries, Garnished with Button Onions, Ham and Mushrooms
All Main Courses are Served with a Selection of Potatoes and Vegetables, Chips can be Served if Requested
Brie Potato & Courgette Crumble (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- (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	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
Strawberry and Clotted Cream Torte	Large Sweet Pastry Case Filled with a Fresh Cream Strawberry Mousse Decorated with Strawberry Halves with a Border of piped Clotted Cream Decorated with Chocolate
All Above Served with Fresh Double Cream
Christmas Pudding	Served with Brandy Sauce
Fresh Coffee Served with After Eight Mints and a Liquer of You Choice and a Glass of Moet Champagne Served just Before Midnight to Welcome the New Year in

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