Welcome to our Festive Guide for 2018

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2 Welcome to our Festive Guide for 2018 We would like to thank all our loyal customers and guests for their support over the years and look forward to welcoming you back for many more to come. This year alone we have looked after thousands of guests at our events and for this festive period our team has produced a fantastic programme that we hope will hit the mark for new and existing customers. Our approach is to offer a choice from intimate private dining to traditional ceilidh dinner dances and music through the decades by this year s Entertainers. From informal carvery buffets to a la carte dining, we hope that we can satisfy all tastes. The Maryculter House Hotel is looking forward to welcoming you this festive season, where we promise a fantastic experience. Our Team look forward to seeing you soon! Best wishes Maryculter House Hotel Team

3 1. Welcome 2. Contents/Terms & Conditions 3. Festive Lunches from 1 st to 23rd December 4. Murder Mystery/Disco Party Night Friday 7 th December 5. Festive Party Night Saturday 8 th December s Themed Night Friday 14 th December 7. James Bond Themed Night Saturday 15 th December 8. Festive Party Night Friday 21 st December 9. Festive Party Night Saturday 22 nd December 10. Christmas Day Plated Lunch 11. Christmas Carvery Lunch 12. Christmas Day Children s Menu 13. Grand Scottish Hogmanay Ball New Year s Day Family Buffet 15. Burns Night Saturday 26 th January 2019 How to Book We have a dedicated team at Maryculter House Hotel and we re here to take the pressure off all your Christmas party planning. The office is open Monday to Friday 9am to 5pm or alternatively you can us direct on: conferences@maryculterhousehotel.com Terms & Conditions of Booking: All reservations will be treated as provisional and held no more than 14 days pending a nonrefundable deposit of 15 per person. Our Hogmanay Ball requires a nonrefundable deposit of 25 per person Should there be any alterations made to a booking this should be made in writing to us directly Full pre payment of the entire booking is required no later than the 1st of December Any loss of deposits cannot be transferred towards any other hotel product. In circumstances out with the hotels control causing guest cancellation, the hotel will offer the balance to an alternative date, the deposit being forfeited. In the event that the hotel cancels any festive function we will offer an alternative date or issue a full refund. All printed details are correct at the time of brochure launch but may be subject to alteration without prior notice, due to circumstances beyond our control. All prices include VAT at the current rate at the time of brochure launch Any accommodation bookings must be confirmed in writing with a valid credit card. All accounts must be fully prepaid The management of the hotel reserve the right to refuse admission Dress code is smart but casual, no training shoes. Hogmanay Ball dress code is formal black tie/kilts Children attending any evening event will be charged full adult price Only children under 12 will receive a gift on Christmas Day For our Hogmanay Ball and Party Nights small groups may be placed on tables with other guests

4 Curried Parsnip Soup, Served With a Bread Roll (V) Well of Cantaloupe Melon, Pearls of Watermelon, Fruit Salsa & Passion Fruit Syrup (V) Roast Breast of Turkey Served With All the Traditional Trimmings Baked Cod, White Wine & Chive Sauce Roast Ratatouille & Gruyere Cheese Tartlet, Served With Sun Blush Tomato, Rocket Olive & Roasted Pine Nut Salad (V) Christmas Pudding Served With Warm Brandy Anglaise and Vanilla Ice Cream White Chocolate Cheesecake Served With a Fruit Coulis Freshly Brewed Tea/Coffee Served With Mincemeat Pies

5 Curried Parsnip Soup Served with a Bread Roll (v) Well of Cantaloupe Melon, Pearls of Water Melon, Fruit Salsa & Passion Fruit Syrup (v) Roast Breast of Turkey Served with all the Traditional Trimmings Baked Cod, White Wine & Chive Sauce Roast Ratatouille & Gruyere Cheese Tartlet Served with Sun Blush Tomato, Rocket, Olive & Roasted Pine Nut Salad (v) Christmas Pudding Served with Warm Brandy Anglaise and Vanilla Ice Cream White Chocolate Cheesecake Served with Fruit Coulis Freshly Brewed Tea/Coffee Served with Mincemeat Pies

6 Curried Parsnip Soup Served with a Bread Roll (v) Well of Cantaloupe Melon, Pearls of Water Melon, Fruit Salsa & Passion Fruit Syrup (v) Roast Breast of Turkey Served with all the Traditional Trimmings Baked Cod, White Wine & Chive Sauce Roast Ratatouille & Gruyere Cheese Tartlet Served with Sun Blush Tomato, Rocket, Olive & Roasted Pine Nut Salad (v) Christmas Pudding Served with Warm Brandy Anglaise & Vanilla Ice Cream White Chocolate Cheesecake Served with Fruit Coulis Freshly Brewed Tea/Coffee Served with Mincemeat Pies

7 Friday 14 th December 2018 Curried Parsnip Soup Served with a Bread Roll (v) Well of Cantaloupe Melon, Pearls of Water Melon, Fruit Salsa & Passion Fruit Syrup (v) Roast Breast of Turkey Served with all the Trimmings Baked Cod, White Wine & Chive Sauce Roast Ratatouille & Gruyere Cheese Tartlet Served with Sun Blush Tomato, Rocket, Olive & Roasted Pine Nut Salad (v) Christmas Pudding Served with Warm Brandy Anglaise & Vanilla Ice Cream White Chocolate Cheesecake Served with Fruit Coulis Freshly Brewed Tea/Coffee Served with Mincemeat Pies

8 Curried Parsnip Soup Served with a Bread Roll (v) Well of Cantaloupe Melon with Pearls of Watermelon Fruit Salsa & Passion Fruit Syrup (v) Roast Breast of Turkey Served with all the Trimmings Baked Cod, White Wine & Chive Sauce Roast Ratatouille & Gruyere Cheese Tartlet Served with Sun Blush Tomato, Rocket, Olive & Roasted Pine Nut Salad (v) Christmas Pudding Served with Warm Brandy Anglaise & Vanilla Ice Cream White Chocolate Cheesecake Served with Fruit Coulis Freshly Brewed Tea/Coffee Served with Mincemeat Pies

9 Curried Parsnip Soup Served with a Bread Roll Well of Cantaloupe Melon, Pearls of Water Melon, Fruit Salsa & Passion Fruit Syrup (v) Roast Breast of Turkey Served with all the Trimmings Baked Cod, White Wine & Chive Sauce Roast Ratatouille & Gruyere Cheese Tartlet Served with Sun Blush Tomato, rocket, Olive & Roasted Pine Nut Salad (v) Christmas Pudding Served with Warm Brandy Anglaise & Vanilla Ice Cream White Chocolate Cheesecake Served with Fruit Coulis Freshly Brewed Tea/Coffee Served with Mincemeat Pies

10 Curried Parsnip Soup Served with a Bread Roll (V) Well of Cantaloupe Melon with Pearls of Water Melon & Fruit Salsa (V) Roast Breast of Turkey Served with all the Trimmings Baked Cod, White Wine & Chive Sauce Roast Ratatouille & Gruyere Cheese Tartlet Served with Sun Blush Tomato, Rocket, Olive & Roasted Pine Nut Salad (v) Christmas Pudding Served with Warm Brandy Anglaise & Vanilla Ice Cream White Chocolate Cheesecake Served with a Fruit Coulis Freshly Brewed Tea/Coffee Served with Mincemeat Pies

11 Cullen Skink Tartlet, Prawn & Crayfish Butter Aberdeenshire Game Terrine, Brioche Crostini with Textures of Beetroot & Watercress Salad Trio of Melon (V) Roasted Parsnip & Chestnut Soup (V) Champagne Sorbet (V) Roast Breast Of Turkey, Served With All The Trimmings Baked Fillet Of North Sea Cod, Spiced Carrot Puree, Shellfish Bisque Roast RibEye Of Beef, Served With Yorkshire Pudding & Red Wine Sauce Honey Roasted Winter Vegetables, Galette, Vine Tomatos & Lemon Thyme Sauce (V) Christmas Pudding, Served With Warm Brandy Anglaise, Vanilla Ice Cream Dark Chocolate & Spiced Orange Bruleè, Ginger Shortbread & Vanilla Ice Cream Christmas Pavlova, Chantilly Cream, Winter Berries Selection Of Devenick Dairy Cheeses, Served With Oatcakes, Grapes & Chutney Coffee And Mincemeat Pies

12 Vegetable Broth, Served With A Bread Roll (V) Aberdeenshire Game Terrine, Mini Oatcakes, Baby Leaves, Port Glaze Festive Trio of Melon Roast Breast Of Turkey, Served With All The Traditional Trimmings Baked Fillet Of North Sea Cod, White Wine & Chive Sauce Roast RibEye Of Beef, Served With Yorkshire Pudding & Red Wine Sauce Honey Roasted Winter Vegetable Galette, Caramelised Onions & Devenick Dairy Brie (V) Honey Roast Gammon (All Served From the Carvery) Christmas Pudding, Served With Warm Brandy Anglaise, Vanilla Ice Cream Dark Chocolate & Spiced Orange Bruleè, Ginger Shortbread & Vanilla Ice Cream Christmas Pavlova, Chantilly Cream, Winter Berries Coffee and Mincemeat Pies

13 Cream of Tomato Soup Served With a Bread Roll (V) Seasonal Melon & Strawberries (V) Roast Breast of Turkey, Served With All The Traditional Trimmings Roast Rib Eye of Beef Served With Gravy Honey Roasted Winter Vegetable Galette, Caramelised Onions, Devenick Dairy Brie (V) Warm Christmas Pudding Served With Vanilla Ice Cream Selection of Ice Creams

14 Inverawe smoked salmon roulade, mini blinis, lime mayonnaise, cucumber jelly & baby leaves *Chunky vegetable broth served with a bread roll (v) *Champagne sorbet (v) Maryculter House Scotch fillet surf & turf *Brie & roast vegetable galette, champagne & fine herb sauce (v) Trio of Scottish desserts Coffee & Orkney fudge *Vegetarian and/or any other dietary requirements must be pre ordered 7 working days in advance. On the evening only these pre ordered meals will be served Please note: the entertainment will start as soon as the meal is completed

15 Croissants, Danish Pastries & Fruit Yogourts Selection of Hors d oeuvres, choose from our Artisan Cold Meats and local Seafood Platters Selection of Salads and Dressings Chefs Soup of the Day Full Scottish Breakfast from the Kitchen Grampian Beef & Winter Root Vegetable Pie Baked North East Atlantic Cod Fillet in a Tarragon Cream Sauce Oven Roasted Chicken Breast Stuffed with Local Mealie Pudding Penne Pasta in a Tomato & Basil Sauce (v) (All served with Chefs Selection of Seasonal Vegetables and Roast Potatoes) Selection of Desserts and Local Devenick Dairy Cheeses from the Buffet Coffee Served with Mincemeat Pies

16 Traditional Haggis, Neeps, Tatties, Whisky Cream Sauce *Vegetarian Haggis, Neeps, Tatties, Whisky Cream Sauce (v) *Vegetable Broth (v) Grampian Chicken Breast, Stuffed with Local Mealie Pudding, Wrapped with Pancetta Served with Arran Mustard Cream Sauce *Baked Butternut Squash Casserole with Pearl Barley (v) Tipsy Laird served with Fresh Raspberries & Raspberry Ripple Ice Cream Coffee & Homemade Whisky Truffles