| Home Fresh produce Restaurant Menu Accommodation When & where Jobs |
Christmas Fayre 2007This menu is only available if booked in advance. PARFAIT OF DUCK LIVERS A smoother than smooth pate generously laced with port PRAWN AND BACON SALAD Dressed with lime and coriander vinaigrette, topped with garlic croutons HALF OF A CANTALOUPE MELON Filled with fresh mango and mango sorbet GRILLED GOAT’S CHEESE Served on beetroot relish, garnished with sweet pickled white radish BLACK FOX SEAFOOD SOUP A cross between a French bouillabaisse and Louisiana’s gumbo. Thick and tasty ******** SUPREME OF SCOTTISH SALMON Poached with RheineWien, served with strips of smoked salmon in creamy sauce TRADITIONAL ROAST TURKEY With chestnut stuffing, bacon wrapped chipolatas, roasties, white wine gravy and cranberry relish ROAST HALF OF GRESSINGHAM DUCK Served with stuffing, apple sauce, roasties and pan gravy DAUBE OF ABERDEEN ANGUS BEEF A twelve ounce piece of prime beef wrapped in bacon and cooked to utter tenderness in rich red wine sauce LOCAL GAME PIE Baked under a flaky pastry crust ‘til golden brown VEGETARIAN WILD MUSHROOM AND SUNBLUSHED TOMATO RISOTTO Topped with shavings of parmesan cheese ALL SERVED WITH FRESH VEGETABLES AND NEW POTATOES ******** CHRISTMAS PUDDING, BRANDY BUTTER SHERRY TRIFLE SWISS CHOCOLATE AND TOFFEE BANANA CAKE CRÈME BRULEE LUXURY ICE CREAMS:- VANILLA, CHOCOLATE, PISTACHIO, MAPLE-WALNUT,STRAWBERRY FINE BRITISH CHEESES WITH BISCUITS ******** COFFEE WITH CHOCOLATES *** £24-95 PER PERSON inclusive of the usual table accessories; crackers, balloons, party poppers, etc. Please call us on 01428 723218 to book. The small print ... We require your menu choices at least seven days in advance of the date you are booked for. A deposit of £5 per person is required within ten days of making a booking. We do not include service charges in our prices. |
|
