New Year’s Eve Menu 2017
£ 42.50 per person



Starters

Chestnut, Brie and caramelized onion tart with white wine sauce.
Confit of goose vol aux vent with sherry cream sauce.
Smoked salmon risotto.
House pate with Cumberland sauce & toasted brioche.
Nierbroodjes;

  Lambs kidney ragout on fried bread encased in bread crumbs, mild mustard & honey sauce.
 

In-between

Selection of sorbet
or
Fragrant vegetable bouillon.

Main courses

Venison “grand verneur”
Roasted venison, grand verneur sauce, chestnut puree, vegetable brunoise and thyme & garlic roasted potatoes.

Rib eye of beef
Served with beurre maître d’hôtel, béarnaise sauce, mushrooms, tomatoes, Pont Neuf potatoes and salad.

Goose tournedos
Goose supreme wrapped in pancetta with Champagne and tarragon cream sauce.
Served with vegetable brunoise and thyme & garlic roasted potatoes.


Smoked salmon and white fish paupiette
White fish (as available) and smoked salmon topped with an herb crust and bearnaise sauce.
Served with warm bean compote and potato puree with tarragon.


Seafood roast
A selection of fish (as available), scallops & king prawns with herb butter and béarnaise and tomato sauces.
Served with warm bean compote, samphire & carrot spaghetti and potato puree with tarragon.


Vegetarian feast
Selection of vegetarian dishes including dolmades, plaki, roast artichoke, breaded Brie, mushroom tempura, samphire & carrot spaghetti, caramelized chestnut, goat’s cheese, bean compote and Pont Neuf potatoes.


Desserts

Christmas pudding with caramel & rum sauce.
Mild chocolate & amaretto cup & amoretti, white chocolate mousse, dark chocolate ice-cream.
Raspberry, lemon sponge and clotted cream trifle laced with Grand Marnier.
Exotic fruit salad with vanilla syrup.
Selection of European cheese with grapes, biscuits, celery & apple.