INDULGE & ENJOY CHRISTMAS DINING
CHRISTMAS DAY TO BEGIN STARTERS Amuse Bouche (v) A white bean velouté scented with truffle Smoked Salmon Cannelloni A leaf of smoked salmon filled with smoked salmon mousse, served on an avocado salsa Terrine of Duck Slow cooked duck terrine with apricot chutney, toasted pine nut salad Goat s Cheese Salad (v) Salad of mixed beets, pickled vegetables and goat s cheese TO FOLLOW Fillet of Sea Bass Wilted spinach with warm tartare sauce Scallop and Crab Tomato and crab risotto, grilled scallop Tomato Risotto (v) Grilled aubergine courgette, rocket leaves MAINS Turkey Slow roasted breast basted with sage and thyme butter, boned and stuffed leg with cranberries Beef Wellington With traditional garnish Vegetarian Wellington (v) Butternut squash, chestnut and cranberries, wrapped in puff pastry, vegetarian red wine sauce FESTIVE FINISH Warm Christmas Pudding With whisky butter and custard Sherry Trifle Sponge, fruit, jelly and cream Selection of Three Cheeses 6 COURSES 95
BOXING DAY STARTERS Smoked Salmon Cannelloni On a bed of avocado salsa Confit Duck Terrine With chutney and sourdough Twice Baked Creamy Cheese Soufflé (v) Jetty Prawn Cocktail Crab Croquettes With warm tartare sauce Scallops With sticky pork belly (supplement 3.50) MAINS Fillet of Sea Bream On a crab and tomato risotto Beef Wellington With traditional garnish Chicken Breast and Wild Mushrooms With truffle macaroni Whole Lemon Sole With greens and new potatoes Wild Mushroom Torte (v) With truffle macaroni FESTIVE FINISH Winter Fruit Parfait Classic Crème Brûlée With shortbread Winter Berry Trifle Berries, jelly, cream Warm Chocolate Fondant With contrasting ice cream Selection of 3 Local Cheeses (or 5 cheeses 3.50 supplement) 3 COURSE LUNCH 37.50 3 COURSE DINNER 40
NEW YEAR S EVE GALA DINNER EVENING CELEBRATIONS WILL COMMENCE WITH A CHAMPAGNE AND CANAPÉ RECEPTION, BEFORE A GASTRONOMIC FEAST. YOUR EVENING WILL BE FILLED WITH DANCING UNTIL 1.00AM, WITH A PIPER TO RING IN THE NEW YEAR AT MIDNIGHT TO BEGIN STARTER MAIN DESSERT TO FOLLOW FESTIVE FINISH Wild Mushroom and Truffle Velouté (v) Parmesan aranchini Seared Wild Seabass Mussel velouté, sea vegetables Ruby Red Duo of Beef Braised rib tip, charred fillet, boulangere potato, celeriac and roasted shallot puree, baby leeks Lemon Meringue Tart Italian meringue, curd, pearls Chocolate and Cherry Pistachio, cherry sorbet, delice Devon Cheese Selection of Devon s finest, celery, fruit, artisan toast, conserve Coffee & Truffles VEGETARIAN ALTERNATIVES AVAILABLE UPON REQUEST 6 COURSES 125
NEW YEAR S DAY STARTERS Smoked Salmon Cannelloni On a bed of avocado salsa Confit Duck Terrine With chutney and sourdough Twice Baked Creamy Cheese Soufflé (v) Jetty Prawn Cocktail Crab Croquettes With warm tartare sauce Scallops With sticky pork belly (supplement 3.50) MAINS Fillet of Sea Bream On a crab and tomato risotto Beef Wellington With traditional garnish Chicken Breast and Wild Mushrooms With truffle macaroni Whole Lemon Sole With greens and new potatoes Wild Mushroom Torte (v) With truffle macaroni FESTIVE FINISH Winter Fruit Parfait Classic Crème Brûlée With shortbread Winter Berry Trifle Berries, jelly, cream Warm Chocolate Fondant With contrasting ice cream Selection of 3 Local Cheeses (or 5 cheeses 3.50 supplement) 3 COURSES 35
CHRISTMAS AT HARBOUR Heading up our dining experiences across the group is Chef Patron Alex Aitken, of Michelin star success, bringing his passion and flair for all things fresh, local and seasonal. From the main event of Christmas Day to our relaxed festive afternoon teas, you ll be sure of a truly unforgettable festive feast. YOUR TABLE AWAITS... MAKE A RESERVATION TO BOOK CALL US ON 01548 845 081 If you are concerned about any food allergies or intolerances, please speak to any member of the team, who will be delighted to assist. A discretionary gratuity of 10% is added to the total bill and is divided fairly between the staff and independently from the business.
THE JETTY SALCOMBE CLIFF ROAD, SALCOMBE, SOUTH DEVON TQ8 8JH E: salcombe.restaurant@harbourhotels.co.uk T: 01548 845 081 www.salcombe-harbour-hotel.co.uk @SalcombeHHotel /SalcombeHarbourHotel