Christmas Party Lunch

Transcription

1 Christmas Party Lunch Pre - or derin g and a de p osit is re quire d Sha ve d Ga lia Melon Autumn Fru i ts, Berry S o rbet Smooth Chicken Live r Parfait Red On i on Marm al ade, Wh i te Tru f f l e E m ul si on and Toaste d Bri oche Te mpura Battered Tiger Pra wn s Lemon and Ga rl i c Mayon n ai se and a sweet Chi l l i Jam Cream of Tomato Sou p Garl i c Crou ton s Traditional Roast Norfolk Turk e y Chestnut Season i n g wi th Cranbe rry S auce, Se as on al Vegetabl es, R oast Potat oes Se ared Fille t of Se abass Champ Pot atoes, Green Beans, a n d Sauce Vi erge Se asonal Mushr oom, Aspa ragus and Chestnut Fricassee Mille Feuille Christmas Pudding Bran dy Cream Sauce Traditional Le mon Cheesecake Raspbe r ry Sauce Brandy Basket of Ic e Creams Chef s Sel ecti on

2 Cheese and Biscuits Cel ery, Grapes, Fi g Chutney and to f inish Coffee with Mince Pies

3 Christmas Evening Party Menu No 1 available for evenings on ly throughou t Decem ber Pre - or derin g and a de p osit is re quire d Goats Cheese Sala d Pear an d Wal n u t Sal ad, Garl i c Crosti n i, Wal n u t Vi n ai grette Melon Eden Shavi n gs of Cantal ou pe Mel on, P eel ed Prawns, Smok ed Sal m on, Sauce Mari e Rose Smooth Chicken Live r Parfait Wh i te Tru f fl e Emul si on, Red On i on Ma rm al ade, and T oaste d Bri oche Tempura Tiger Prawn s Garl i c Mayon n ai se and Sweet Chilli Jam Roast Norfolk Tu rkey Chestnut Season i n g, Chi pol ata Sausage, Red Wi n e and Cranbe rry Sauce, Seas on al Vege tabl es and Roast Potat oes Grille d Mat ured Red Herefor d Sirloin Steak Red Wi n e Shall ot sauce, Green Beans i n Pancetta, H eri tage Car rots, and F on dant Potat o Poached Fille t of Sole Cru shed New Potatoe s wi th Crab m eat, Bu ttere d Spi n ach, Shell fi sh Cream Vel ou té Se asonal Mushr oom, Aspa ragus, and Chestnut Fricassee Mille Feui l le Chocolate Pra line Torte

4 Oran ge and C oi n treau Sauce Traditional C hristmas Pud ding Bran dy Sauce Crème Brulé e Wh i te Chocol ate Ice Cream Cheese and Biscuits Cel ery, Grapes, Fi g Chutney and to f inish Coffee with Mince Pies

5 Christmas Evening Party Menu No 2 available for evenings on ly throughou t Decem ber 36 Pre - o rde ring and a dep osi t is require d F ried Breaded Mus hrooms fille d with Garlic Cheese Wi th mi x ed Sal ad Leaves and Tomato Reli sh Remoulade of Crab, P rawn s, Lo bs ter Gazpa cho an d Mel on So rbet Smoked Breast of Duck Sa lad W aldorf Appl e Purée, C andi ed Wal n u ts and Toaste d Bri oche Puff Pastry Vo l Au Vent of Loca l Se afood The rmidor Gratin To i n clude: Scal l ops, Pra wns, M u ssel s, Crab and Fi sh Pan Roasted Breast of Duck Mash Potato, Sav oy Cab bage, Ba con, Chestnuts, H eri tage Car rots and Orange Sauce Grille d Mat ure Red Hereford Si rloin Steak Glaze d with Mushroom Fricassee Green Beans i n Pancetta, H e ri tage Car rot s, F on dant Potato, Madei ra Wi n e Sauce Pancetta Roasted Monk Fish Pea Purée, Rosti Potato, Seas on al Vegetabl es, Red Wi n e Sauce Se asonal Mushr oom and Roaste d Chestnut Truffle Risotto Bu ttered Asp ara gus, Parm e san T u i l e and Rocket Sal ad

6 Chocolate Fondant Vani l l a Ice Cream and Pi stachi o Sauce Traditional C hristmas Pud ding H on eycom b Ice Cre am, B randy Sauce Le mon Cheesecake Raspbe r ry Sauce Cheese and Biscuits Cel ery, Grapes, Fi g Chutney and to f inish Coffee with Mince Pies

7 Dessert Wine and why not acc om pany you r d essert with a gla ss of desse rt wine? Domaine de Larbart he, Gaill ac Doux 100ml gl ass 4.50 or a bottl e for Elysium Ca lifornian Black Mu s c at Dessert Wine 375ml bottl e f or Muscat de Beaumes de Venise, Domaine de Durban 375ml bottl e f or 22.95

8 Boxing Day Lunch Pre - o rde ring is require d Melon Eden Fi n e Sl i ces of Mel on with Smok ed Sal m on, Peel ed Pra wns Brie de Meaux Frit Mull ed Wi n e Dri zzl e Smooth Chicken Live r Parfait Red On i on Marm al ade and T oast ed Bri oche Te mpura Tiger Prawn s Thai dressed Leaves, Sweet Chi l l i and Mango Sal sa Butternut Clam Cho wder Gru y ère Cheese C rou t on s Roast Beef York shi re Puddi n g and Horse ra di sh Sauce Loin of Pork Sage an d Ap ri cot Seas on i n g and Appl e Sauce Pan Se ared Breast of Duckling Spi ced Cab bage, Fon d ant Pot ato, and Orange Sauce F ille t of Sa lmon on Cru she d New Potat o wi th Crabmeat, As pa ragu s and Chi v e Bu tter Sauce Pan Fried Gn occhi Mushroom s, Sun Bl u shed Tom at oes, Ga rl i c and Sage, toppe d wi th Gl azed Goat s Chees e and Rocket Sal ad

9 Sticky Toffee Pud ding Bu tters cotch Sauce and Vani l l a Ice Cream Vanilla Crème Bru llé e Wh i te Chocol ate Ice Cream an d Al m on d Tuill e Le mon Curd Cheesecake Raspbe r ry Sauce Brandy Basket of Ic e Creams Cheese and Biscu its Cel ery, Grapes, Fi g Chutney and to f inish Coffee and Petit Fours

10 New Year s Eve Celebration Menu 80 Pre - o rde ring is require d A Glass of Champagne on arri va l, Late Licence, Disco till am deco rate d restau rant wi th a gre at party atm osphe re, Bal l oon s and Pa rty Hats Gal ore, and ou r v e ry own DJ Breast of Duck & Confit Duck Terrine Mo rel l o Cherri es & Toasted Bri oc h e Te mpura Tiger Prawn s wi th Sweet Chi l l i Sauce, Lemon Mayon n ai se F ine Slices of Melon Seas on al Fru i ts, Fru i t Sorbet an d Berry Cou l i s Remoulade of Chancre Crabmea t Prawn s & Lobste r wi th Gazpach o and Mel on Sor bet Cannon of Venison an d Pidgeon Pie Baby Ve getabl es, P arsni p Purée, and a Val rh on a Ch oc ol ate Red Wi n e Sau ce Roasted Breast of Chicken Creamed Potat o, Bu ttere d Asp ar agus, Chante rel l e Mushroom C ream Vel ou té and Cri spy Pancetta Char Gri lle d Fi lle t Steak Garni Green Beans, P on t Neuf Pot ato, wi th Sauce Béarn ai se Se asonal Mushr oom and Le mon Risotto Wi n ter Tru f f l e, Parm esan Shavi n gs and Rocket Sal ad F ille t of So le on Crushed New P otato

11 Seare d Sc all ops, Baby Leeks, Champagne Sabay on Tiramisu Bai l y s Cof f ee Cream Sauce Dark Chocolate Fondant Wh i te Chocol ate Ice Cream Tuttie Fruity Ic e d Pistachio Par f ait Short bre ad Chocolate Brown ie Ic e Cream S undae Se le c tions of Cheeses and Biscuits Cel ery, Grapes, Fi g Chutney and to f inish Coffee with Petit Fours Port and why not acc om pany you r c h eese with a glass of f ine Po rt? Windsor Ruby Port 4.65 Wiese and Krohn Colheita Vinta ge Port Graham s Vintage Port 7.85

12 Reservations For y ou r Chri stmas Pa rty, Box i n g Day and New Yea r s Eve rese rv ati on s, pl ease tel ephon e the Restaurant at Be aucette Mari n a on +4 4 (0 ) We requ est that you r m en u c h oic es are with us at leas t on e w eek b ef ore you r C h ristmas P arty, Bo xing D ay an d N ew Y ear s Ev e bo ok ings to en s u re we hav e s u ffic ien t ingre dien ts We l ook f or war d to h ea ri n g from y ou. Chef Patron James and Val eri e Scowen