New Years Eve Menu
Our fantastic team on chefs are now in the process of creating a mouth watering New Year's Eve Menu to bring in 2011. As a sample for whats to come we have included our December 31st 2009 menu for you.... 

STARTERS
Leek & Potato Soup 
A creamy smooth soup of fresh leeks and potatoes finished with crisp parmentier potatoes.

Summer Fruit Tower 
A tower of galia and canteloupe melon with pear and grapes, set in a light fruit syrup, garnished with summer berries and drizzled with raspberry coulis.

Three Cheese & Bacon Potato Wedges
Golden brown potato wedges smothered in hot cheese sauce and topped with sautéed lardons of bacon and chopped chives.

House Paté 
Smooth chicken liver and garlic paté, served with tangy Cumberland sauce on a bed of green leaves and toasted wholemeal baguette.

Salmon, Prawn & Seafood Basket 
Fresh salmon, prawns and seafood bound in a light lemon and garlic cream sauce served in a roasted filo basket.

MAIN COURSES
Salmon & Spring Onion Fishcakes 
A combination of fresh lemon-infused salmon, crisp spring onions and creamy mashed potato bound into a fishcake, pan-fried and served with a creamy watercress sauce.

Chicken Forestière 
A plump bone-in chicken breast slowly roasted and served on a bed of steamed French beans and smothered with a classic, rich red wine sauce with tomatoes, crispy pan-fried potato pieces and bacon.

Beef Bourguignon
The classic combination of braised beef, bacon, red wine, onions, mushrooms and herbs accompanied with zingy horseradish dumplings.

Gorgonzola & Mushroom Penne  
Sautéed button mushrooms tossed through a creamy Gorgonzola and white wine sauce with baby spinach leaves and drizzled with sun dried tomato crush.

Caramelised Onion & Goats Cheese Tart 
A short crust pastry tart filled with tangy caramelised onions topped with goat’s cheese and baked in the oven until golden brown. Served on a bed of rustic ratatouille and drizzled with rocket pesto.

All main courses are served with potatoes and seasonal vegetables

DESSERTS
Mincemeat Tart
A freshly prepared short crust pastry tart with zesty mincemeat and served with Amaretto cream.

Lemon Cheesecake 
A light refreshing cheesecake made with whipped cream, low fat cream cheese and lemon zest on a buttery biscuit base and served with fruit coulis.

Chocolate Profiteroles 
Classic homemade choux pastry, piped with Chantilly cream and smothered with lashings of warm chocolate sauce.

Please note that some dishes may contain nuts or nut traces.