Christmas Dining Menus

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Reynold Johns
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Christmas Dining Menus Menu 1-35 per person First Pork terrine, sauce gribiche and toasted sourdough Fresh cheese, bitter leaves, pear V Smoked salmon, black pepper, rye bread Second Pork belly,

1 Christmas Dining Menus Menu 1-35 per person First Pork terrine, sauce gribiche and toasted sourdough Fresh cheese, bitter leaves, pear V Smoked salmon, black pepper, rye bread Second Pork belly, braised apple and cavolo nero Pollock poached in seaweed butter, salsify and sea greens Turkey breast, roasted carrots and bread sauce Delica pumpkin pot pie, mushrooms, kale, pickled walnut (VG) For the table Gravy Confit parsnip VG Roast potatoes VG Brussel sprouts, chestnut, pancetta (VG) Pot roast cabbage, spiced vinaigrette (VG) Pigs in blankets Last Christmas pudding with brandy cream Gianduia and pear marquise, pear sorbet VG Vanilla panna cotta, mandarin and bergamot

2 Christmas Dining Menus Menu 2-55 per person First Pate en croute; venison and wood pigeon, chutney Salt baked celeriac, black garlic, pear and chicory salad, cashel blue (VG) Scallop ceviche, almond milk, bergamot Second Turbot, brown crab and sea greens Turkey, roasted carrots, and bread sauce Roasted sirloin of White Park beef, Jerusalem artichoke and black truffle Delica pumpkin pot pie, mushrooms, kale, pickled walnut (VG) For the table Gravy Confit parsnip VG Roast potatoes VG Brussel sprouts, chestnut, pancetta (VG) Pot roast cabbage, spiced vinaigrette (VG) Pigs in blankets Last Christmas pudding with brandy cream V Gianduia and pear marquise, pear sorbet VG Vanilla panna cotta, mandarin and bergamot Tea or coffee with petit fours to finish

3 Christmas Standing Menus Canapés - priced individually Minimum of 10 portions of any dish Veg Cheese and black garlic gougères 2.75 Savoury profiteroles filled with a black garlic cream Truffled cheese on toast 3.0 Toasted sourdough, truffled béchamel Barley crisp, white bean purée VG 2.5 Crisps made from barley pulsed to a coarse paste and baked whipped white beans, sesame seeds Crisp potato, soured cream and chive (VG) 1.5 Crispy potato cake, hung crème fraîche, chives Pickled kohlrabi, salad of bitter leaves, pumpkin seed butter VG 2.5 Bitter leaves dressed in lemon and olive oil, with a seed butter wrapped in pickled kohlrabi

4 Christmas Standing Menus Canapés - priced individually Minimum of 10 portions of any dish Meat Puffed pork skin, roast apple and soured cabbage 2.5 Puffed crackling, a purée made from roasted apples and apple juice, sauerkraut and caraway Chicken liver parfait, clementine 2.75 Whipped parfait made from chicken livers, bric pastry with clementine Beef tartare, smoked egg yolk, beer pickled onion, rye crisp 3.5 Aged beef, smoked egg yolk purée and onions pickled in ale on a rye crisp Glazed prune stuffed with venison shoulder, crispy shallots 3.5 Prune poached in game stock, filled with a venison ragout. Rolled in crispy shallots Smoked pancetta and cheddar croquettes, date jam 2.5 Deep fried croquettes of potato, cheddar curds and pancetta with a date jam Pigs in blankets, chestnut ketchup 3.0 Mini sausages, wrapped in bacon, chestnut ketchup

5 Christmas Standing Menus Canapés - priced individually Minimum of 10 portions of any dish Fish Prawn cocktail 3.5 Gem lettuce, shellfish mayonnaise and prawns Scallop ceviche, kohlrabi and seaweed 3.75 Raw scallop, citrus dressing, pickled kohlrabi and crispy wakame Potato rosti, soured cream and caviar, chive (V) 3 Crispy potato cake, hung crème fraîche, trout and salmon caviar Deep fried oyster, wasabi mayonnaise 2.75 Oyster shucked and deep fried, wasabi mayonnaise and lemon zest Barley crisp, taramasalata 2.5 Crisps made from barley pulsed to a coarse paste and baked. Whipped smoked cod s roe and from lemon skin

6 Christmas Standing Menus Canapés - priced individually Minimum of 10 portions of any dish Dessert Canapés Caramelised apple and white chocolate V 3.0 Caramelised apple semifreddo coated in white chocolate Chocolate and rum truffles V 1.75 Soft dark chocolate truffles with rum and raisins Zabaglione pot V 3.0 Small hot pot filled with zabaglione: yolks, sugar and sweet white wine cooked at 65 degrees (a twist on Eggnog) Small baba V 2.5 Small sponge soaked in liquor and glazed Chocolate profiteroles V 2.75 Mini choux filled with dark chocolate crème pâtissière

7 Bowl Food 4.50 per bowl Minimum of 10 bowls of any dish Veg Roasted potato, smoked bone marrow gravy Roasted potato, smoked bone marrow, shallots and chives Vegetarian option will be a sweet reduced vinegar studded with chives, shallots and winter mushrooms Grilled onions, caramelised Montgomery cheddar and sorrel Roasted onions, a pesto of sorrel and caramelised cheddar mousse Risotto of toasted grains, mushrooms Barley, pinhead oats and rye roasted in brown butter and cooked like a risotto, finished with mushrooms and parmesan Root dauphinoise, chestnut ketchup Baked parsnip, parsley root and celeriac with chestnut ketchup

8 Bowl Food 5.00 per bowl Minimum of 10 bowls of any dish Meat Warm salad of grilled turkey and kale, croutons and parmesan Turkey thigh finished on the grill, burnt kale dressed in a parmesan and black pepper emulsion, topped with sourdough croutons Game agnolotti, onion consommé Pasta filled with a mousse of wood pigeon, in a clear broth of grilled onions Venison and wild mushroom ragout, dripping toast Venison shoulder, wild mushrooms, confit shallots and venison sauce served on dripping toast Stuffing, poached cranberries, cabbage Stuffing made into a sausage and then sliced, shredded pot roast cabbage folded with poached cranberries

9 Bowl Food 5.00 per bowl Minimum of 10 bowls of any dish Fish cu- Grilled mackerel, potato and pickled cucumber Soused and grilled mackerel, with a potato salad and pickled cumber Deep fried mussels, watercress and crème fraîche Crispy fried mussels, watercress crème fraîche seasoned with lots and seaweed shal- Palourde clams, pumpkin gnocchi and monk s beard Clams cooked in white wine with gnocchi, celery and sea vegetables Steamed pollock, leeks poached in lemon balm Steamed pollock, with leeks poached in an emulsion made from fish stock and lemon balm. Topped with breadcrumbs

10 Bowl Food 8.50 per bowl Minimum of 10 bowls of any dish Special Order Fish Cornish lobster, Marie rose, gem lettuce Marinated gem lettuce, grilled lobster and a sauce made from lobster mayonnaise Steamed scallop, ragout of seaweed, bergamot Scallop steamed in the shell, with a ragout made from the skirts, shallots and seaweed. Finished with bergamot zest These are sample menus and are subject to slight changes due to our suppliers available produce

11 Christmas Drinks Packages Beers 25 Estrella Moretti Estrella Moretti mixed soft drink bottles 50 Wine 2 bottles of Kings River Chenin Blanc, 2 bottles of Ochagavia Merlot 80 2 bottles of Picpoul de Pinet, 2 bottles of Bodegas Tempranillo x 500ml carafes of Tommolo Montepuliciano d Abbruzzo 25 2 x 500ml carafes of Vino Bianco Veneto 25 2 x 500ml carafes of Vino Rose Luberon 25 Bubbles 2 x Prosecco Spumante Brut Doc, Blue label, Italy 65 2 x Greyfriars sparkling wine, England 100 Cocktails Smoked clove negroni 10 (red vermouth, campari and gin with smoked cloves) Orange & cinnamon Bellini 10 (prosecco, orange liqueur and cinnamon syrup).

Roast chicken leg, mash, pancetta, peas. Seasonal fish. Grilled cauliflower steak, Cropwell Bishop fritter, walnuts

30 MENU 3 Course STARTERS Roasted heritage beets, goat s curd, oat crumble Sea bass ceviche, lime, chilli, coriander Crispy beef cheeks, chipotle mayonnaise MAINS Roast chicken leg, mash, pancetta, peas