New Years Eve Menu 2008
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
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.
All our other Menus are still available
throughout December.
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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