Christmas. & New Year

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James Roberts
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1 Chritma & New Year 2018

a m t i r h C Luncheon Served from Friday 30th November to Sunday 23rd December Carrot and Coriander Soup Chicken Liver Parfait a m t i r h C Dinner/Dance Served from Friday 30th November to Saturday

2 a m t i r h C Luncheon Served from Friday 30th November to Sunday 23rd December Carrot and Coriander Soup Chicken Liver Parfait a m t i r h C Dinner/Dance Served from Friday 30th November to Saturday 22nd December Red Pepper, Roated Shallot and Smoked Paprika Soup with Herb Crouton Duck Liver Parfait with Fig and Apple Chutney and Toated Sour Dough Bread with Clementine Compote and Toated Orange flavoured Brioche on Creamed Leek on Smoked Garlic and Roated Tomato Dreing Smoked Haddock and Dill Fihcake Heritage Tomatoe, Goat Cheee and Roated Beetroot Salad Walnut Cruted Goat Cheee Individual Fih Pie in a Creamy Mutard Sauce topped with Potato and erved with a Chive and Dill Sauce Poached Plaice Fillet on Baby Spinach with a Cockle and Brown Shrimp Beurre Blanc Sauce Seaba Fillet on Crab Riotto with Lemon Butter Sauce Confit of Duck Leg erved with a Chipolata Sauage wrapped in Bacon, Chetnut Stuffing and Game Chip erved with a Chipolata Sauage wrapped in Bacon, Chetnut Stuffing and Game Chip on Creamed Potato with a Pancetta and Red Wine Sauce Pork Fillet with Black Pudding Stuffing on Braied Red Cabbage with a Madeira Sauce Binham Blue and Wild Muhroom Riotto finihed with Truffle Oil Roat Sirloin of Beef preented with a Shallot and Thyme Sauce Pheaant Breat filled with Wild Muhroom Moue on Braied Red Cabbage with Red Wine Sauce Muhroom Ravioli on Butternut Squah Puree topped with Roated Squah and Cripy Parmean Served with New and Roat Potatoe and a Selection of Seaonal Vegetable Served with New and Roat Potatoe and a Selection of Vegetable Chritma Pudding Chritma Pudding with Brandy Sauce with Brandy Sauce Chocolate and Chetnut Torte with Rapberry Ripple Ice Cream A Selection of Cheee and Bicuit with Blackberry and Honey Sauce Chocolate Brownie Cheeecake Blackberry Panna Cotta Coffee erved with Mince Pie per peron with Vanilla Seed Ice Cream with Plum and Red Onion Chutney Coffee erved with Mince Pie Dinner Only per peron Friday and Saturday per peron Sunday - Thurday Dinner Dance per peron Friday and Saturday per peron Sunday - Thurday

Chritma Amue Bouche Shellfih Bique with Crab and Lobter Dumpling Chicken Terrine Chicken Breat and Wild Muhroom wrapped in Prociutto on Candied Apple Puree finihed with Truffle Oil Seared Black Bream

3 Chritma Amue Bouche Shellfih Bique with Crab and Lobter Dumpling Chicken Terrine Chicken Breat and Wild Muhroom wrapped in Prociutto on Candied Apple Puree finihed with Truffle Oil Seared Black Bream on Salify, Pea and Brown Shrimp finihed with Lemon Butter Sauce Roated Baby Beetroot and Poached Quail Egg Salad on Roated Parnip with a Dijon Dreing Whiky Cured Salmon with Celeriac Remoulade Baked Hake Fillet on Curly Kale with Seaonal King Scallop on a Lemon Butter Sauce Roated Sirloin of Beef with Shallot Puree and a Red wine Ju with Chetnut Stuffing, Chipolata Sauage wrapped in Bacon and Game Chip Lamb Fillet with Roated Baby Vegetable on Creamed Potato with a Port Ju Wild Muhroom and Pine Nut Riotto with Watercre Dreing and Cripy Parmean Served with New and Roat Potatoe and a Selection of Seaonal Vegetable Chocolate and Salted Caramel Tart with Crème Fraiche Ice Cream Chritma Pudding with Rum Sauce Drambuie and Rapberry Crème Brulee with Bicotti Bicuit and Orange Crip A Selection of French Cheee with Chutney and Bicuit Coffee erved with Hand Finihed Mince Pie Day per adult per child under per child under 2 BoxingDay Cream of White Onion Soup with Cheee and Herb Crouton Smoked Chicken and Parma Ham Salad with Plum Dreing Goat Cheee and Beetroot Salad with a Honey and Mutard Dreing Individual Fih Pie in a Creamy Sauce topped with Potato and erved with Dill Sauce Black Bream Fillet on Chorizo and Chick Pea Stew Grilled Skate Wing topped with Prawn, Cockle and Norfolk Muel erved with a Chipolata Sauage wrapped in Bacon, Chetnut Stuffing and Game Chip Roat Sirloin of Beef with Yorkhire Pudding, Chef Pan Gravy and Horeradih Sauce Roat Belly of Pork on Creamed Potato with a Cider and Apple Ju Poached Duck Egg on Bubble and Squeak with a Hollandaie Sauce Red Onion Tart Tatin with Roquette Salad and Crème Friache Served with New and Roat Potatoe and a Selection of Seaonal Vegetable A Selection of Frehly Prepared Coffee erved with Mince Pie per adult per child under 12 under 2 year free

Term & Condition A non-refundable depoit of 20.00 per peron i required to confirm your dinner/dinner dance reervation or 15.00 per peron will confirm your lunch reervation.

4 Term & Condition A non-refundable depoit of per peron i required to confirm your dinner/dinner dance reervation or per peron will confirm your lunch reervation. Full payment i required ix week prior to the reervation date. All depoit are nontranferable. Payment made in full, le the depoit, will only be refunded in the event of the place being reold. All price are incluive of VAT at 20%. Should the government increae thi rate we will increae our price accordingly. Service i not included and i left to your dicretion. The function room and the dining room are on the ground floor and have good diabled acce. It i requeted that lounge uit be worn. Jean are not permitted into the dinner and dance party night. Should you have any pecial dietary requirement, pleae confirm with the hotel in advance. We will be pleaed to cater for all your need. Dinner Dance Party night include cracker, popper, balloon and treamer with dancing until 1.00am to our reident dico. Pleae note that children under the age of 16 are not permitted in to the dinner dance. Where poible, our food are G.M. free. Certain dihe on thee menu do contain nut. If you have food allergie, pleae advie u in advance and we will inform the Chef. Fih dihe may contain bone and game dihe may contain hot. Chritma Dinner Dance Special Rate Claic Double Room per peron Claic Plu Double Room per peron Deluxe Double/Twin Room per peron Executive Double Room per peron All rate are baed on two people haring a double/twin room and are incluive of full Englih breakfat, complimentary ue of the leiure facilitie and VAT. If you require a ingle room there i a upplement of per room.

5 AA Hetherett Norwich NR9 3DL Telephone: Fax:

P A R K F A R M H O T E L & L E I S U R E

P A R K F A R M H O T E L & L E I S U R E PA R K FA RM HOTEL & LEISURE Christmas Luncheon Served from Monday 28th November to Saturday 24th December 23.95 per person Roasted Parsnip and Honey Soup served with Herb Croutons Pear and Quince Tart