CHRISTMAS. The Festive Season 2018

Transcription

1 CHRISTMAS The Festive Season 2018 Trent Lock Lends Itself to Christmas The festive season is well celebrated at Trent Lock, and with all the attention to detail, the magic of Christmas is created. Whether its your wish for an intimate gathering with family and friends, or your seizing the opportunity to party amongst others, we have everything considered to make the festive season and new year celebration memorable. The Festive Party events are extremely popular and featured in our Marquee Style Venue. Our guest entertainers include some of the UK s leading tribute performers of TV fame we urge you to spot-thedifference! Time to think about the festive season & planning your Christmas & new year gathering Page 1

2 LOCKS FESTIVE LUNCH MENU FESTIVE LUNCH Available Monday Saturday 12pm - 3pm STARTER COURSE Leek, Potato & Spinach Soup Duck Liver Parfait with Red Onion Marmalade & Melba Toast Tempura Tiger Prawns with Sweet Chilli Dressing Warm Goats Cheese & Fig Puff Pastry Tart with Honey & Thyme Dressing MAIN COURSE Hand Carved Breast of Turkey, Chipolata Sausage & Bacon Parcel, Sage & Onion Stuffing, Cranberry Sauce Roast Topside of Beef, Yorkshire Pudding, Horseradish Sauce Seared Fillet of Salmon on a bed of Crab Risotto, garnished with Samphire & Saffron Velouté Mediterranean Bean Stew with Potato Griddle Cakes DESSERT COURSE Christmas Pudding with Brandy Sauce Vanilla Cheesecake with Black Cherries & Kirsch Compôte Lemon Posset with Orange Shortbread & Raspberry Coulis Selection of Continental Cheese & Biscuits 2-COURSE COURSE Locks Dining is available for *Group Bookings & Exclusive Hire *Booking Deposit required Page 2

3 FESTIVE FAYRE MENU Available Monday Saturday from 6:30pm Leek, Potato & Spinach Soup 4.95 Smoked Salmon, Cream Cheese & Spinach Roulade with Lemon & Herb Mayonnaise 6.95 Prosciutto, Mozzarella & Sun Blush Tomatoes with Flat Bread 6.25 Tempura Tiger Prawns with Sweet Chilli Dipping Sauce 6.95 Duck Liver Parfait with Onion Marmalade & Melba Toast 5.95 Warm Goats Cheese & Fig Puff Pastry Tart with Honey & Thyme dressing 5.95 Escalope of Turkey Breast with Cranberry & Chestnut Stuffing wrapped in Bacon with Herb Roasted New Potatoes & Winter Greens, Red Wine Gravy oz Ribeye Steak with Pink Peppercorn & Brandy Sauce, Home Made Chips, Roasted on the Vine Cherry Tomatoes, Portobello Mushroom & Watercress Seared Fillet of Salmon on a Bed of crab Risotto Garnished with Samphire & Saffron Velouté Pan Roasted Lamb Rump with Garlic & Rosemary Mash, Curly Kale & Red Currant & Port Jus Mediterranean Bean Stew with Potato Griddle Cakes Breast of Chicken with Fondant Potato, Tender Stem Broccoli & Tomato, Mushroom & Tarragon Sauce Christmas Pudding with Brandy Sauce 4.95 Vanilla Cheesecake with Black Cherries & Kirsch Compôte 4.95 Lemon Posset with Orange Shortbread & Raspberry Coulis 4.95 Chocolate, Pear & Almond Tart with Clotted Cream 4.95 Selection of Continental Cheese & Biscuits 6.50 MEET, EAT AND BE MERRY Celebrate the festive season and the spirit of Christmas Page 3

4 CHRISTMAS DAY Arrival 11:30am for 12:00-12:30 prompt MENU *Cream of Tomato Soup with Basil Beignet Smoked Salmon, Cream Cheese & Spinach Roulade with Sour Cream & Chive Dressing Warm Puff Pastry Goats Cheese & Fig Tart with Honey & Thyme Dressing LOCKS BAR & DINING Guests are warmly invited for canapés prior to enjoying The Festive 5-Course Menu Arrivals from 12 mid-day to 12:30pm Adults 69 Under 18-years 45 Childs Menu * (*under 12-years) BOOKING DEPOSIT 20 per person *Roast Breast of Turkey with Bacon Wrapped Chipolata, Cranberry, Port & Chestnut Stuffing Roast Sirloin of Beef with Yorkshire Pudding Mushroom, Cranberry & Brie Wellington Traditional Christmas Pudding with Brandy Sauce Gingernut & Vanilla Cheesecake Topped with Spiced Caramelised Apples Chocolate Pear & Almond Tart with Clotted Cream *Chocolate Mousse & Marshmallows Selection of Continental Cheese & Biscuits, Apple Chutney Grapes & Celery Delightful Petits Fours with Coffee, Traditional or Herbal Tea Page 4

5 RESERVATIONS Arrive 11:30 for 12pm Dining Arrive 2pm for 2:30pm Dining Arrive 4pm for 4:30pm Dining CARVERY MENU STARTER COURSE Broccoli & Stilton Soup with Croutons Smoked Salmon & Spinach Roulade with Lemon & Herb Mayonnaise Gala & Honeydew Melon Pearls with Pomegranate & Passionfruit Syrup Duck Liver Pate with Melba Toast & Red Onion Marmalade MAIN COURSE Roast Topside of Beef with Yorkshire Pudding Roast Loin of Pork with Apple Sauce Roast Breast of Turkey with Sage & Onion Stuffing Seared Fillet of Salmon with Béarnaise Sauce Mushroom Brie & Cranberry Wellington BOXING DAY CARVERY Always a popular day on our festive calendar Reservations are offered for three sittings Arrivals from 11:30am Adults Childs Menu * (*under 12 years) BOOKING DEPOSIT 10 per person DESSERT COURSE Apple & Cinnamon Crumble with Crème Anglaise Lemon Tart with Crushed Meringue Chocolate Brownie with Vanilla Ice Cream Vanilla Cheesecake with Black Cherries & Kirsch Compôte Page 5

6 FESTIVE AFTERNOON TEA Traditional and Herbal Leaf Teas Ground Coffee Cafetiere Hot Beverages Menu A carefully crafted menu with a fine selection of Sandwiches with Festive fillings Home Baked Scones & Clotted Cream Patisserie selection of Assorted Cakes & Delicacies Elaborate on your Afternoon Tea Glass of Mulled Wine ml Bottle of Prosecco cl Bottle of Benjamin Rogge Champagne 375ml OR *750ml LOUNGE, BAR & DINING SERVED DAILY FROM 3PM Per Person BOOKING DEPOSIT 5.00 per person Page 6

7 NEW YEARS EVE LOCKS DINING 3-Course Menu Roasted Red Pepper & Tomato Soup Smoked Salmon, Cream Cheese & Spinach Roulade with Lemon & Herb Mayonnaise Prosciutto, Mozzarella & Sun Blush Tomatoes with Flat Bread Tempura Tiger Prawns with Sweet Chilli Dipping Sauce Duck Liver Parfait with Onion Marmalade & Melba Toast Warm Goats Cheese & Fig Puff Pastry Tart with Honey & Thyme dressing Slow Cooked Blade of Beef with Baby Onions & Red Wine with Horseradish Mash, Savoy Cabbage & Smoked Pancetta Seared Fillet of Salmon on a Bed of crab Risotto Garnished with Samphire & Saffron Velouté Lamb Shank with Garlic & Rosemary Mash, Curly Kale & Red Currant & Port Jus Mediterranean Bean Stew with Potato Griddle Cakes Breast of Chicken with Fondant Potato, Tender Stem Broccoli & Tomato, Mushroom & Tarragon Sauce White Chocolate & Baileys Cheesecake Crepes with Black Cherries in Kirsch & Vanilla Ice Cream Lemon Posset with Orange Shortbread & Raspberry Coulis Chocolate, Pear & Almond Tart with Clotted Cream Selection of Continental Cheese & Biscuits LOCKS DINING Reservations from 6:30pm MENU Guest are warmly invited to join the party spirit in Locks Bar Fireworks & Disco 20 Booking Deposit Page 7

8 NEW YEARS EVE THE GALA BUFFET FIREWORKS EXTRAVAGANZA LIVE GUEST ENTERTAINER & DISCO LOCKS BAR ROCKS DISCO with Radio Fame DJ Fireworks at Midnight Arrivals from 6:30pm Buffet 8:30pm Carriages 1am NEW YEARS SUPPER Beef Goulash Mild Chicken Curry (v) Mushroom Stroganoff Boiled Rice Spicy Wedges Naan Bread Garlic Baguette TICKETS 17 Tickets Sold on a first come first served basis Natalie Black ADELE Hometown Glory The Nicklaus Suite Arrivals 6:30pm Gala Buffet 8:30pm TICKETS advance booking deposit Page 8

9 TRIBUTE NIGHTS Arrivals from 6:30pm Dinner is served 7:30pm Prompt Carriages 1am 4-Course Menu Leek, Potato & Spinach Soup Brussels Pate with Crostini s & Onion Marmalade Roast Turkey with Chipolata, Stuffing & Gravy Slow Cooked Blade of Beef with Baby Onions & Mushrooms on a Rich Red Wine Sauce Mushroom, Brie & Cranberry Wellington with a Cranberry & Port Sauce Served with Seasonal Vegetables & Roast Potatoes Christmas Pudding with Brandy Sauce Vanilla Cheesecake with Black Cherry FRIDAY 7 th ABBA FEVER Tickets FRIDAY 14 th GEORGE MICHAEL Rob Lamberti Tickets SATURDAY 15 th WHITNEY Nya King Tickets FRIDAY 21 st ADELE Home Town Glory Tickets & Kirsch Compote Continental Cheese Table SATURDAY 22 nd BRITNEY Liss Jones Of THE VOICE TV Fame Tickets Live Entertainment & DISCO Tickets subject to availability Advance Ticket reservation requires 10 non-refundable Booking Deposit. Refer to Terms & Conditions Page 9

10 Festive Supper Friday 28 th December The Nicklaus Suite Arrivals 6:30pm Tribute to Michael Bublé With Jamie Flanagan Jamie Flanagan Pie & Mash Supper TICKETS CHRISTMAS & NEW YEAR BOOKING TERMS & CONDITIONS BOOKING ENQUIRIES & RESERVATIONS Tel Please contact our Events Team who will confirm availability and advise you of the deposit procedure to secure your booking 2. Provisional reservations will be held for 7-days and automatically released without deposit 3. We accept deposit payments & due balances via telephone 4. Balances & *pre-orders (*where requested) are due in full 30 days prior to reservation date 5. Exclusive Hire of our Banquet facilities requires minimum numbers. Please enquire for further details and event menu options. DEPOSITS & ADVANCED TICKET SALES ARE NON-REFUNDABLE and CAN NOT BE TRANSFERRED POST RESERVATION DATE TERMS & CONDITIONS 1. All prices are inclusive of VAT 2. Deposits & Balances will be confirmed with a Booking Receipt 3. Once your booking has been confirmed you will be notified of any significant changes 4. We reserve the right to offer alternative guest entertainment which applies to all live acts as stated in our brochure. 5. The minimum age of 18-years applies to all Tribute Events & Party Nights. 6. A traditional festive fayre menu will be offered without receipt of an advance *pre-orders or notification of dietary requests. 7. Reservations for Tribute Events & Gala Buffet are seated at round tables of 10. Where necessary long banquet tables will accommodate large groups of 10 or more. 8. Bringing your own beverages & alcohol for consumption is Strictly forbidden and will be confiscated immediately. NOTE: The exchange of gifts is prohibited in the banquet suite Page 10