New Years Eve Masked Gala Dinner
Champagne on arrival - Amuse Bouche
Starters
Pan Fried Scallops
with smoked prosciutto ham, finished with a lime & coriander salsa
Rich Duck & Plum Pate
served on a large toasted sour dough crouton with wild rocket
Smoked Salmon &Dill Scotch Egg
topped with lime creme fraiche & dressed watercress
Garlic and Roasted Portobello Mushroom
topped with butternut & harissa hummus with diced chives
Entremets - Blood Orange Sorbet
Mains
Beef Wellington
served on dauphinoise potatoes & roasted root vegetables, finished with a red wine & thyme jus
Trio of Game
seared Loin of Venison, Braised Pheasant Breast and a Pan-fried Pigeon Breast, served on a black pudding & potato croquette, topped with spiced pak choi and a blackcurrant & beetroot sauce
Baked Fillet of Turbot
cooked in citrus butter, served on Crab & Prawn risotto, topped with wilted pak choi
Pan Fried Monkfish Tail
cooked in a lemon & mussel cream, served on a large potato & chive rosti with blanched fine beans
Squash & Wild Mushroom Lattice
served on a root vegetable gratin, wilted baby leaf spinach, finished with a redcurrant & thyme jus
Desserts
Roasted Vanilla & Honey Creme Brulee - served with brandy snaps
Cherry Bakewell Cheesecake
Baileys & Chocolate Torte - topped with orange cream
A Selection of Cheese & Biscuits - served with a plum & ginger chutney
£75.00 per person
(£20.00 per person deposit required when booking at the remainder to be paid 2 weeks before with your pre-order)