New Year's Eve Menu
Starters
Watercress and celeriac soup
goat’s cheese croutons
Seared venison
Brussels sprout and apple slaw
Gin and tonic cured salmon gravadlax
wholegrain mustard creme fraiche, toasted sourdough
Chargrilled Mediterranean vegetable terrine (v)
chimichurri
~
Intermediate
Tempura Prawn
sweet chilli dipping sauce
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Mains
Roast duck breast
blackberry and port jus, roasted shallots, fondant potato, fine beans
Steamed cod loin
creamy curried mussels, carrot, wilted winter greens
Vegetable tarte Tatin (v)
vegan mozzarella, polenta chips, balsamic glaze, basil oil
Beef Wellington
wild mushrooms, Madeira jus, dauphinoise potato, Chantenay carrots
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Desserts
Chocolate torte
spiced passion fruit sauce
Raspberry and beetroot cheesecake
raspberry sorbet
Apple and plum crumble
vanilla pod custard
Cheeseboard
festive chutney, celery, grapes, crackers
~
Tea or coffee and warm mince pies
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White Wine
Chablis William Fevre, Burgundy, France
excellent wine with a refined mineral bouquet, full of citrus and pear fruit flavours
Red Wine
Valpolicella Classico Superiore Ripasso, Nicole Fabiano, Italy
intense aromas and flavours of ripe cherry and black raspberry, with light spice and oak