New Year’s Eve Dinner
Starters
Leek, potato and chicken broth (v)
Finished with fine herbs and golden croutons
Deep fried corned beef and horseradish crisp cake
With homemade piccalilli and dressed wild rocket
Pan fried fillet of sea bass
Set over petit vegetable ratatouille with baby caper and orange butter
Mulled wine poached Williams pear (v)
With honey and vanilla crème fraîche and seasonal forest berries
Terrine of goats’ cheese and sun-blushed tomatoes (v)
With olive tapenade, toasted bread and continental leaves
Intermediate Course
Haggis wi bashed neeps and tatties
Finished with a Drambuie-laced sauce
Main Courses
Roasted fillet of beef wrapped in bacon
Carved over cinnamon sweet potatoes with a medley of glazed seasonal vegetables and Diane sauce
Pan-fried breast of corn-fed chicken
With fresh egg fettuccini pasta, carbonara sauce, grated parmesan and a runny poached egg
Pan-fried monk fish tail
Served over crushed parsley buttered new potatoes, creamy spiced leeks and parma ham wafers
Pan fried medallion of mature local venison
Served with celeriac puree, thyme fondant potatoes, a medley of glazed winter vegetables and a juniper scented recurrant jus
Meditteranean vegetable and goats’ cheese strudel (v)
With gratin potatoes and a wholegrain mustard sauce
Desserts
Salad of seasonal fresh fruits
Served with either vanilla ice cream of pouring cream
Duet of white and dark Belgian chocolate parfait
With balsamic strawberries and orange crème fraiche
Sticky toffee pudding
Served with creamy custard sauce
Passionfruit and mango crème brûlée
with homemade shortbread fingers
Windsor Red and Danish Blue cheeses
With grapes, celery sticks and a selection of savoury biscuits
Freshly percolated coffee with home-made shortbread
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