Festive. Game Terrine of Venison, Pheasant & Guinea Fowl. Wrapped in bacon. Spiced pear chutney. Melba toast.

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2 Festive Menu Lunch From the 28 th November Two course Three course Available Tuesday - friday Friday & Saturday dinner. Three course Game Terrine of Venison, Pheasant & Guinea Fowl. Wrapped in bacon. Spiced pear chutney. Melba toast. Smoked Salmon On Dill pancake with cream cheese & winter leaves Lentil, Parsnip & Apple Soup. Garlic bread. Refreshing cocktail of minted Cantaloupe & watermelon Crumbled Feta cheese. Traditional Festive Roast Turkey. Yellow Boom Sage stuffing, Chipolatas wrapped in bacon. Madeira gravy. Fricasee of seasonal vegetables. Roast potatoes. Baked Sea Bass With lemon, caper dressing. Ratatouille & Parmentier potatoes Boeuf f Bourgignon. Braised red cabbage. Chive mash. Root Vegetable Casserole Slow roasted in shallot gravy. Topped with Yorkshire pudding. Dauphinoise potatoes Chocolate nougatine Ice cream topped with a Ferrero Rocher. Drizzled with Valhrona chocolate sauce. Christmas Plum Pudding. Flamed in the room served with Vanilla custard. Christmas Eton Mess Crushed meringue Laced with red berries & Cranberries soaked English pudding wine. Yellow Broom Cheese Plate Served with crackers, grapes & chutney Not all ingredients are listed on our menu. Please speak to Nathalie if you require further recipes information or have any allergy concerns. Strict hygiene procedures are followed in our kitchen however due to the presence of nuts and nut products in some raw materials it is possible that traces may be found in our menu selection.

3 Christmas Afternoon Tea Serving Tuesday Friday from 2pm Yellow Broom Prosecco Afternoon Tea Yellow Broom Sandwich Selection Served on whole meal, seeded and white bread. Cucumber on white. Roast turkey & Cranberry. Smoked salmon & chive crème fraiche. Yellow Broom scone Warm short crust Mince pie Served with strawberry conserve & clotted cream. Selection of hand made miniature cakes. All served on a beautiful cake stand. A tea pot for one from our specialty tea selection. Glass of Prosecco / Cranberry & Elderflower Cocktail Yellow Broom Gluten Free Christmas Afternoon Tea The food is made with ingredients that do not contain gluten. The food is prepared & served in Environments that do contain gluten. All products are prepared in an environment where nuts are used & may contain traces of nuts. (Afternoon tea by reservation only. Minimum of 2 persons) This is a sample menu. From time to time certain dishes or ingredients are restricted due to market availability.

4 25th Charcuterie Platter Guinea Fowl terrine, Pitlochry cured Venison, & smoked Duck. Crispy olive oil grissini wrapped in Serrano Ham. Pickled walnuts, cornichons & toasted pine nuts. Braden Orach Smoked Salmon Dry cured with sea salt gives the smoked salmon a full rich flavour. Served with shelled prawns, chive cream cheese & warm Blinis. Lobster Bisque. Creamy herb-scented lobster soup. Served with toasted sour dough bread & garlic rouille. Traditional Roast Turkey Served with Sage stuffing, chipolatas wrapped in bacon. Madeira Gravy. Fricassee of seasonal vegetables. Braised red cabbage, buttered sprouts with bacon lardons. Roast potatoes Fillet Mignons Scallops of Beef pan fried served on a rosti mash potato with wilted baby spinach. Topped with a Portobello mushroom. Madeira Sauce. Baked Sea Bass With lemon, caper dressing, braised Fennel & sautéed potatoes. Traditional Plum Pudding Flamed at the table with Drambuie liqueur. Vanilla custard. Yellow Broom Cheese Platter Accompanied with Celery, grapes & cheese biscuits. Christmas Eton Mess Crushed meringue layered with whipped Chantilly cream, red berries & Cranberries soaked in Half Penny Late Harvest pudding wine. Brandy Snap Basket Filled with lemon ice cream & raspberries. Drizzled with passion fruit syrup. 95 per person. Children under twelve 50 per child. Not all ingredients are listed on our menu. Please speak to Nathalie if you require further recipes information or have any allergy concerns. Strict hygiene procedures are followed in our kitchen however due to the presence of nuts and nut products in some raw materials it is possible that traces may be found in our menu selection.

5 Vegetarian Menu Pre-order required Lentil, Parsnip & Apple Soup Served with toasted sour dough bread & garlic rouille. Minted Cantaloupe & Watermelon with crumbled Feta & Fennel Coulibiac of Filo Pastry Filled with baby beetroot, sautee shallots & goats cheese. Baked. Rustic tomato sauce. Dauphinoise potatoes Root Vegetable Casserole Slow roasted in shallot gravy. Topped with Yorkshire pudding. Dauphinoise potatoes Traditional Plum Pudding Flamed at the table with Drambuie liqueur. Vanilla custard. Yellow Broom Cheese Platter Accompanied with Celery, grapes & cheese biscuits. Christmas Eton Mess Crushed meringue layered with whipped Chantilly cream, red berries & Cranberries soaked in Half Penny Late Harvest pudding wine. Brandy Snap Basket Filled with lemon ice cream & raspberries. Drizzled with passion fruit syrup. 95 per person. Children under twelve 50 per child. Not all ingredients are listed on our menu. Please speak to Nathalie if you require further recipes information or have any allergy concerns. Strict hygiene procedures are followed in our kitchen however due to the presence of nuts and nut products in some raw materials it is possible that traces may be found in our menu selection.

6 SIZE OF GROUP We offer dining in our restaurant to parties of up to 24 guests. Parties of over 24 guests should contact our private events team on with your enquiry. MENUS In order to ensure the best service and quality of food, we ask all groups of to dine from our seasonal Christmas party menu. No pre-orders are required for parties however you may provide one if you d prefer. DINNER MENU-3 courses for ( available Fri-Sat 5-8pm. LUNCH MENU-2 courses for THREE COURSES (available Tue-Fri pm SUNDAY MENU-3 course (available Sunday pm During December the Christmas Party Menu will be the only menu available for groups of 10-24guests. A service charge of 10% will be added for groups of 6 guests or more. Unfortunately our full A La Carte menu cannot be made available for groups larger than 10 adults. DEPOSITS To confirm your table a deposit of 10 per guest is required. The deposit needs to be paid upon making your reservation. (Please note that deposits are non-refundable in the event that the guests do not dine with us). Telephone CAKES You are more than welcome to bring a cake for a birthday or other celebration. which we would be delighted to cut for you. Alternatively you can order one of our spectacular Bombe Baked Alaska an ice cream/meringue celebration cake / dessert with lots of sparklers! POA. DECORATIONS You are welcome to bring in decorations for your table please ask our restaurant manager Roisin when making your booking. We Look forward to welcoming you to The Yellow Broom!

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