invites you to Merry little Christmas

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1 invites you to a Merry little Christmas

2 Christmas Eve Restaurant OPENING TIMES CONSERVATORY PEACOCK 12 noon pm 5.00pm pm Sunday lunch Set menu or À la carte. 12 noon pm Set menu Christmas Day 12 noon pm Set menu. 12 noon pm Set menu. Boxing Day 1.00pm pm À la carte. 1.00pm pm Chef s menu. New Year s Eve * 12 noon pm Sunday lunch 12 noon pm Sunday lunch 5.00pm pm À la carte. 6.00pm pm Set menu New Year s Day 1.00pm pm Early Bird, Chef s special & À la carte 12 noon pm Sunday lunch. *Please note, we are not providing a disco on New Year s Eve. SAT NAV GUIDANCE Please use OL11 5HW to find us. If you don t, you may find it takes you down a lane which is unsuitable for most cars.

3 JOIN US To Book Please Call Celebrate this festive season at Crimble Hall. It s the perfect place to get together with family and friends for a party, dinner or celebratory lunch. Leave the cold outside and enjoy a warm welcome, roaring fires and excellent food. DINE WITH US The Conservatory Restaurant serves excellent food in the stunning surroundings of the English countryside. Enjoy special festive menus prepared by our chefs just for you. Crimble Hall Crimble Lane Bamford Rochdale OL11 4AD To Book Call: E: W: crimblehall.com

4 Weekends WITH MUSIC IN THE Atrium 19:00 hrs until midnight

5 Peacock and Conservatory Restaurants VEGAN MENU STARTERS Onion Bhajis with mixed leaf salad and mango & quinoa chutney Almond Crusted Baked Tofu with cranberry sauce Soup of the Day with crusty home made bread MAINS Beetroot Wellington with herby roast potatoes and yorkshire pudding Rolled Seitan Roast stuffed with sautéed leek and mushroom Winter Herb Mixed Nut Roast All served with seasonal vegetables, yorkshire pudding and mushroom gravy DESSERTS Biscoff Cheesecake with Caramel After Eight Chocolate Torte Poached Pear Sorbet Small Ice Cream AVAILABLE 1st DECEMBER to 6th JANUARY

6 À la carte menus also available throughout Conservatory Restaurant CHRISTMAS LUNCH STARTERS Soup of the Day crusty croutons Smoked Mackerel Pâté lemon crème fraiche and toast Grilled Goats Cheese pickled beetroot salad MAINS Roast Turkey sage and onion stuffing, seasonal vegetables and roast potatoes 6oz Rump Steak, grilled vine tomatoes, sauteed mushrooms and seasonal vegetables Pan Fried Fillet of Sea Bass new potatoes, shrimp butter and seasonal vegetables Mediterranean Vegetable Tart feta crumble, rocket and parmesan salad and new potatoes DESSERTS Christmas Pudding brandy sauce Crimble Hall Ice Cream Sundae choice of sauce Tiramisu AVAILABLE 1 st DECEMBER to 6 th JANUARY

7 À la carte menus also available throughout Conservatory Restaurant CHRISTMAS DINNER STARTERS Soup of the Day crusty croutons Smoked Mackerel Pâté lemon crème fraiche and toast Chicken Liver Pâté red onion marmalade and toasted brioche Grilled Goats Cheese pickled beetroot salad MAINS Roast Turkey sage and onion stuffing, seasonal vegetables and roast potatoes 6oz Rump Steak, grilled vine tomatoes, sautéed mushrooms and seasonal vegetables Grilled Pork Medallions seasonal vegetables and roast potatoes Pan Fried Fillet of Sea Bass new potatoes, shrimp butter and seasonal vegetables Mediterranean Vegetable Tart feta crumble, rocket and parmesan salad and new potatoes DESSERTS Christmas Pudding brandy sauce Crimble Hall Ice Cream Sundae choice of sauce Tiramisu Chocolate and Griottine Cherry Brownie chocolate sauce and ice cream AVAILABLE 1 st DECEMBER to 6 th JANUARY

8 Conservatory Restaurant CHRISTMAS EVE pm - 9pm STARTERS Soup of the Day with crusty croutons Smoked Mackerel Pâté with lemon crème fraiche and toast Chicken Liver Pâté with red onion marmalade and toasted brioche Grilled Goats Cheese with pickled beetroot salad Garlic Button Mushrooms with crusty bread and rocket MAINS Roast Turkey with sage and onion stuffing, seasonal vegetables and roast potatoes Roast Beef with yorkshire pudding, seasonal vegetables and roast potatoes 6oz Rump Steak with grilled vine tomatoes, sautéed mushrooms and seasonal vegetables Grilled Pork Medallions with seasonal vegetables and roast potatoes Pan Fried Fillet of Sea Bass with new potatoes, shrimp butter and seasonal vegetables Mediterranean Vegetable Tart with feta crumble, rocket and parmesan salad and new potatoes DESSERTS Christmas Pudding brandy sauce Crimble Hall Ice Cream Sundae choice of sauce Tiramisu Chocolate and Griottine Cherry Brownie chocolate sauce and ice cream FESTIVE LUNCH 12 noon - 5pm À la carte

9 Conservatory Restaurant CHRISTMAS DAY per adult per child under 12 Glass of Fizz or Juice on arrival STARTERS Butternut Squash Veloute with blue cheese fritters Terrine of Ham and Chicken with piccalilli vegetables and mustard mayonnaise Smoked Mackerel Fillet with mackerel pate, pickled cucumber and caper salad Breaded Crottin Goats Cheese with walnut, apple and grape salad Champagne Sorbet MAINS Roast Turkey with prune and apricot stuffing roast potatoes 8oz Fillet of Beef with dauphinoise potatoes, choice of bearnaise, pepper or diane sauce Fillets of Lemon Sole with shrimp butter, crushed potatoes and tarragon buerre blanc Roast Rack of Lamb with sauteed new potatoes, carrot and swede fondants, sprouts and chestnuts Garden Pea Risotto with broad beans, asparagus and crispy mint leaves DESSERTS Peacock Room In-House Made Christmas Pudding lashings of brandy sauce Chocolate and Orange Ganache, orange sorbet and candied orange Vanilla Panna Cotta, poached figs, gingerbread and honey ice cream Cheese and Biscuits for the table, selection of cheeses served with celery, grapes and chutneys Coffee and petit fours

10 Conservatory Restaurant BOXING DAY Chef s Special À LA CARTE MENU ALSO AVAILABLE

11 À la carte menus also available throughout Peacock Restaurant DECEMBER LUNCH STARTERS Mushroom and Truffle Veloute with garlic trompettes Terrine of Ham Hock and Chicken with poached apricot, granola and chervil Salmon Rillettes with compressed cucumber, caviar and lemon crème fraiche Butternut Squash Risotto with poached chestnuts and pea shoots MAINS Traditional Roast Turkey with prune and apricot stuffing 8oz Sirloin Steak with confit tomato, wild mushroom and jenga chips Fillets of Sea Bass with confit potato, peas, pancetta and pea foam Grilled Celeriac with fennel, carrot, pickled radish and polenta DESSERTS Traditional Christmas Pudding with brandy sauce Vanilla Panna Cotta with white chocolate and raspberry Baked Chocolate Tart with figs, candied orange and orange sorbet Selection of Artisan Cheeses AVAILABLE 1 st DECEMBER to 6 th JANUARY

12 À la carte menus also available throughout Peacock Restaurant DECEMBER DINNER STARTERS Mushroom and Truffle Veloute with garlic trompettes Terrine of Ham Hock and Chicken with poached apricot, granola and chervil Salmon Rillettes with compressed cucumber, caviar and lemon crème fraiche Butternut Squash Risotto with poached chestnuts and pea shoots INTERMEDIATE Green apple sorbet (Saturday night only) MAINS Traditional Roast Turkey with prune and apricot stuffing 8oz Sirloin Steak with confit tomato, wild mushroom and jenga chips Fillets of Sea Bass with confit potato, peas, pancetta and pea foam Grilled Celeriac with fennel, carrot, pickled radish and polenta DESSERTS Traditional Christmas Pudding with brandy sauce Vanilla Panna Cotta with white chocolate and raspberry Baked Chocolate Tart with figs, candied orange and orange sorbet Selection of Artisan Cheeses AVAILABLE 1 st DECEMBER to 6 th JANUARY

13 Peacock Restaurant CHRISTMAS EVE STARTERS Mushroom and Truffle Veloute with garlic trompettes Terrine of Ham Hock and Chicken with poached apricot, granola and chervil Salmon Rillettes with compressed cucumber, caviar and lemon crème fraiche Grilled bury black pudding with poached hens egg and pearl barley Butternut Squash Risotto with poached chestnuts and pea shoots MAINS Roast Sirloin of Beef with yorkshire pudding Roast Leg of Lamb with tomato and rosemary jus Breast of Corn Fed Chicken with baby carrots, braised onions, spinach and celeriac Baked Fillet of Cod with new potato, tender stem broccoli and kale Grilled Celeriac with fennel, carrot, pickled radish and polenta DESSERTS Traditional Christmas Pudding with brandy sauce Vanilla Panna Cotta with white chocolate and raspberry Baked Chocolate Tart with figs, candied orange and orange sorbet Selection of Artisan Cheeses

14 Peacock Restaurant CHRISTMAS DAY 120 per adult 45 per child under 12 Glass of Fizz or Juice on arrival STARTERS Pan Seared Scallops with samphire, blood orange and brown shrimp butter Dressed Crab with goats curd and pineapple chutney Terrine of Chicken and Parma Ham with pickled girolles and mustard mayonnaise Goats Cheese Crotin with pickles beetroot and hazelnut INTERMEDIATE Mushroom and Truffle Veloute with garlic trompettes MAINS Traditional Roast Turkey with prune and apricot stuffing Roast Fillet of Beef with grelot onions, fondant potato and spiced pumpkin Prosciutto Wrapped Chicken Breast with smoked mash potato, spinach and confit chicken wing Fillets of Gilt Head Sea Bream with slow cooked fennel, chive hash brown and fennel sauce DESSERTS Traditional Peacock Room Original Recipe Christmas Pudding with lashings of brandy sauce Rolled Lemon Parfait with sticky meringue, textures of raspberries Chocolate Cremeux, Toffee Popcorn, Salted Caramel, Whiskey Ice Cream A Selection of French and British Cheeses with quince jelly and water biscuits

15 Peacock Restaurant BOXING DAY Chef s Sunday Lunch Special

16 Peacock Restaurant New Year s Eve Ball with Classical/Operatic Entertainment

17 Peacock Restaurant NEW YEAR'S EVE entertainment included Canapés STARTERS Mushroom and Truffle Veloute with garlic trompettes Terrine of Ham Hock and Chicken with poached apricot, granola and chervil Salmon Rillettes with compressed cucumber, caviar and lemon crème fraiche Grilled Bury Black Pudding with poached hens egg and pearl barley Butternut Squash Risotto with poached chestnuts and pea shoots Champagne Sorbet MAINS Roast Sirloin of Beef with yorkshire pudding Roast Leg of Lamb with tomato and rosemary jus Breast of Corn Fed Chicken with baby carrots, braised onions, spinach and celeriac Baked Fillet of Cod with new potato, tender stem broccoli and kale Grilled Celeriac with fennel, carrot, pickled radish and polenta DESSERTS Traditional Christmas Pudding with brandy sauce Vanilla Panna Cotta with white chocolate and raspberry Baked Chocolate Tart with figs, candied orange and orange sorbet Selection of Artisan Cheeses Add a Flight of Wines to accompany your dinner; this includes champagne reception, starter and main course wines with a sweet dessert wine and midnight 35 per head

18 Why not have your Dream Wedding at Crimble Hall Contact the Events Organiser

19 Name BOOKING FORM Address Postcode Telephone Event Date Event Time Number of People Crimble Restaurant Peacock Restaurant Food order required with final payment Deposit 10 per person Terms and conditions overleaf F F Cash F Lunch Christmas Eve New Year s Eve Ball Dinner Christmas Day Name BOOKING Receipt (for use by Crimble Hall) Address Postcode Telephone Event Date Event Time Number of People Crimble Restaurant Lunch Peacock Restaurant Christmas Eve New Year s Eve Ball Deposit received Dinner Christmas Day Signed (on behalf of Crimbel Hall) Terms and conditions overleaf

20 TERMS & CONDITIONS Please phone for availability and to place a provisional booking. All bookings are provisional until the deposit is received. Provisional bookings are held for 7 days. Cheques, made payable to The Crimble Restaurant Ltd, are only accepted as a deposit or pre payment up to 4 weeks prior to the date of your booking. When settling your bill at the event, payments must be made by cash, debit or credit card. Only one bill can be produced per booking. THE PEACOCK ROOM New Year s Eve - full payment due by 24th November. Bookings taken for parties of any size. CHRISTMAS DAY MENU Conservatory Restaurant and The Peacock Room Bookings for parties of any size. Full payment is required 24th November. CANCELLATION & DEPOSITS POLICY Deposits and final balances are non-refundable and non-transferrable. Deposits are redeemed per person, by number of guests. Prices and contents correct at time of print but the management reserve all rights. TO BOOK CALL

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