BRING YOUR PARTY TO OUR PARTY AT HILTON EAST MIDLANDS AIRPORT

SOUP/S Roasted Butternut Squash and Cumin Soup Celeriac and Stilton Soup with Port Lightly Spiced Lentil Dhal Served with coriander naan Cock-a-Leekie Soup Cream of Carrot and Coriander Soup Cream of Leek and Potato Soup STARTER/S Wild Mushroom Velouté Served with sage crisps and truffle oil Wild Boar Pâté Served with apple chutney and toasted brioche Prosciutto Ham Served with figs, goat s cheese and honey dressing Smoked Chicken Served with sweet potato, spring onion salad and red pepper dressing Galia Melon Served with a red berry compôte Warm Goat s Cheese and Red Onion Tartlet Served with rocket salad and balsamic caramel Smoked Salmon Served with pickled courgettes and rye bread Potted Goose with Port Jelly Served with brioche Smoked Trout Fillet Served with potato and horseradish salad and tartare dressing Fish Terrine Served with fennel and saffron salad Artichoke, Beetroot and Walnut Salad Served with a blue cheese vinaigrette BRING YOUR PARTY TO OUR PARTY AT HILTON EAST MIDLANDS AIRPORT MAIN/S Roast Turkey Breast Served with trimmings, rosemary roasted potatoes, root vegetables, Brussels sprouts and pan gravy Roast Turkey Breast and Glazed Gammon Served with trimmings, rosemary roasted potatoes, root vegetables, Brussels sprouts and pan gravy Turkey Roulade with Apricot and Sage Served with dauphinoise potatoes, roast winter vegetables and a red wine jus Corn-Fed Chicken Filled Served with red pepper mousse, fondant potato, green beans in bacon and tarragon jus Pan-Fried Duck Breast Served with sweet potato, snap peas and an orange and green peppercorn sauce Sirloin Steak Served with parmentier potatoes, vine cherries,flat mushrooms and a sweet onion jus Venison Steak Served with colcannon, red cabbage and a redcurrant and thyme jus Roast English Lamb Rump Served with boulangere potatoes, ratatouille and rosemary jus Grilled Salmon Served with poached saffron potatoes, Savoy cabbage with onion and smoked bacon and a lemon butter sauce Baked Sea Bass Fillet on Fennel, Leeks and Ginger Served with crushed new potatoes and a dill cream sauce Roast Fillet of Pollock Wrapped in Pancetta Served with black pudding,bubble and squeak and a warm pea and tomato dressing Fillet of Bream Served with herb mash, grilled asparagus and spring onions and a red wine butter sauce

Enjoy An Unforgettable Celebration With Hilton SOUP/S Roasted Butternut Squash and Cumin Soup Celeriac and Stilton Soup with Port Lightly Spiced Lentil Dhal Served with coriander naan Cock-a-Leekie Soup Cream of Carrot and Coriander Soup Cream of Leek and Potato Soup MAIN/S Roast Turkey Breast Served with trimmings, rosemary roasted potatoes, root vegetables, Brussels sprouts and pan gravy Roast Turkey Breast and Glazed Gammon Served with trimmings, rosemary roasted potatoes, root vegetables, Brussels sprouts and pan gravy Turkey Roulade with Apricot and Sage Served with dauphinoise potatoes, roast STARTER/S For a truly unforgettable occasion, winter vegetables and a red wine jus Hilton are delighted to offer the perfect Corn-Fed Chicken Filled Wild Mushroom Velouté destination, a choice of tempting Served with red pepper mousse, Served with sage crisps and truffle oil cuisine and sparkling entertainment. fondant potato, green beans Wild Boar Whilst Pâté you concentrate on a hasslefree celebration, simply rely on our Pan-Fried Duck Breast in bacon and tarragon jus Served with apple chutney and toasted brioche Christmas Coordinator to take care Served of all with sweet potato, snap peas and Prosciutto those Ham important details that guarantee an orange and green peppercorn sauce Served with figs, goat s your party is a memorable event. Sirloin Steak cheese and honey dressing Served with parmentier potatoes, Smoked Chicken vine cherries,flat mushrooms and Served with sweet potato, spring a sweet onion jus onion salad and red pepper dressing Venison Steak Galia Melon Served with colcannon, red cabbage Served with a red berry compôte and a redcurrant and thyme jus Warm Goat s Cheese Roast English Lamb Rump and Red Onion Tartlet Served with boulangere potatoes, Served with rocket salad ratatouille and rosemary jus and balsamic caramel Grilled Salmon Smoked Salmon Served with poached saffron potatoes, Served with pickled Savoy cabbage with onion and smoked courgettes and rye bread bacon and a lemon butter sauce Potted Goose with Port Jelly Baked Sea Bass Fillet Served with brioche on Fennel, Leeks and Ginger Served with crushed new potatoes Smoked Trout Fillet and a dill cream sauce Served with potato and horseradish salad and tartare dressing Roast Fillet of Pollock Wrapped in Pancetta Served with black pudding,bubble and squeak Fish Terrine and a warm pea and tomato dressing Served with fennel and saffron salad Artichoke, Beetroot and Walnut Salad Served with a blue cheese vinaigrette Fillet of Bream Served with herb mash, grilled asparagus and spring onions and a red wine butter sauce Christmas celebrations Decades Dinner & Discos Winter Wonderland Festive Sunday Lunches Dales Christmas Day Lunch Pavilion Restaurant Christmas Day Lunch Exclusive Family Christmas Day Lunch Boxing Day Lunch Family New Year s Eve Party New Year s Eve James Bond 007

Layered Portabella Mushrooms, Spinach and Roasted Peppers Served with rosemary roasted new potato wedges Leek, Asparagus and Mushroom Wellington Served with Lyonnaise potatoes, grilled asparagus on an onion and chive cream Four Cheese Ravioli Served in a vegetable and tomato sauce, with shaved Italian hard cheese and rocket DESSERT/S Fig and Cranberry Pudding Served with rum sauce Mini Mincemeat Trio Panna cotta, mincemeat tart and Christmas pudding cheesecake Steamed Christmas Pudding Served with vanilla ice cream and a red berry compôte Chocolate and Praline Truffle Torte Served with English cream sauce Drambuie and Raspberry Torte Baked Cranberry Cheesecake Served with orange sauce Trio of Apple Apple and cinnamon cheesecake, Bramley apple panna cotta, apple and almond tart Chocolate Yin and Yang Served with raspberry coulis Stem Ginger and Lemon Cheesecake Served with an English cream sauce Selection of British Cheeses Served with fruit chutney, grapes and water biscuits Our Christmas 2012 Programme and Mince Pies Everything you need to know to enjoy a festive celebration at Hilton EAST MIDLANDS AIRPORT The next steps Provisionally book your chosen festive event. Pay a deposit of 10.00 per person to secure the booking, due within 7 days of holding the date. A deposit of 50.00 per person is required for New Year s Eve accommodation packages. All deposits are non-refundable and non-transferable. Food and beverage pre-order forms will be sent to the Organiser, along with the requests for final payments. The final balance for the event will be required by Thursday 1 November. Once full payment has been received no refunds, exchanges or transfers can be made. For more information Contact the Christmas team on 01509 674 000 events.eastmidlands@hilton.com Office hours: 8:00am until 6:00pm Monday to Friday For those with special dietary requirements or allergies who may wish to know about ingredients used, please ask at the time of booking.

Decades Dinner & Discos SOUP/S MAIN/S Roasted Butternut Squash and Cumin Soup Roast Turkey Breast Served with trimmings, rosemary Celeriac PAVILION and Stilton Soup with RESTAURANT Port roasted potatoes, root vegetables, Lightly Spiced Lentil Dhal Brussels sprouts and pan gravy Enjoy Served a with delicious coriander meal naan and dance the night away to your favourite hits from the Roast Turkey Breast and Glazed Gammon 70s, 80s, 90s and the Noughties. A themed quiz with prizes will set off your evening Cock-a-Leekie Soup Served with trimmings, rosemary roasted perfectly. Be Top of the Pops! potatoes, root vegetables, Brussels sprouts Cream of Carrot and Coriander Soup Dinner is served 7:00pm until 9:30pm. Disco and will pan finish gravy at 12:30am. Cream Menu pre-orders of Leek and Potato will be Soup required 14 days prior Turkey to the Roulade event. with Apricot and Sage Main course will be buffet style which can be Served chosen with on dauphinoise the night. potatoes, roast winter vegetables and a red wine jus STARTER/S STARTERS Corn-Fed DESSERTS Chicken Filled Wild Mushroom Velouté Served Cream of with Carrot sage and crisps Coriander truffle Soup Served oil Mini Mincemeat with red pepper Trio mousse, fondant Panna cotta, potato, mincemeat green beans tart and Wild Prosciutto Boar Pâté Ham in Christmas bacon and pudding tarragon cheesecake jus Served with figs, apple goat s chutney Pan-Fried Duck Breast and cheese toasted and honey brioche dressing Chocolate and Praline Truffle Torte Served with English sweet potato, cream snap saucepeas and Prosciutto Smoked Trout Ham Fillet an orange and green peppercorn sauce Served with potato figs, goat s & horseradish Selection of British Cheeses Sirloin Steak cheese salad and and tartare honey dressing dressing Served with fruit chutney, grapes Served and water with biscuits parmentier potatoes, Smoked Chicken vine cherries,flat mushrooms and Served MAIN with COURSES sweet potato, spring a sweet onion jus onion salad and red pepper dressing Venison Roast Turkey Breast Steak Galia Served Melon with all the trimmings, rosemary Served Freshly with Brewed colcannon, Coffee red cabbage Served roasted with potatoes, a red berry root vegetables, compôte and a redcurrant and thyme jus Warm Brussels Goat s sprouts Cheese Roast English Lamb Rump Roast and Red Loin Onion of Pork Tartlet Served with boulangere potatoes, Served with apple rocket sauce salad and crackling ratatouille and rosemary jus and balsamic caramel Braised Beef Casserole Grilled Salmon Slowly Smoked cooked Salmon in wine, served with Served with poached saffron potatoes, Served with pickled Savoy Friday cabbage 30 November with onion & horseradish dumplings and smoked courgettes and rye bread bacon Saturday and 1 a December lemon butter sauce Baked Salmon Fillet 22.95 per adult Served Potted Goose with a smoked with Port salmon Jelly Baked Sea Bass Fillet Friday 7, Saturday 8, Friday 14 and Served prawn with sauce brioche on Fennel, Leeks and Ginger & Saturday 15 December Served with crushed new potatoes Four Smoked Cheese Trout Ravioli Fillet and 25.95 a dill per cream adult sauce Served in with a vegetable potato and and horseradish tomato sauce, with Friday 21 & Saturday 22 December shaved salad and Italian tartare hard dressing cheese and rocket Roast 22.95 Fillet per of adult Pollock Wrapped in Pancetta Served with black pudding,bubble and squeak Selection Fish Terrine of Vegetables and Potatoes and Midnight a warm Feast!!! pea and tomato dressing Served with fennel and saffron salad Fillet Why of not Bream pre-order some bacon rolls/ Artichoke, Beetroot and Walnut Salad Served chip butties with herb at only mash, 3.75 grilled per adult Served with a blue cheese vinaigrette asparagus must be pre-ordered and spring no later onions than 7 days and prior a to red the wine event. butter sauce

Winter Wonderland Layered Portabella Mushrooms, Spinach and Roasted Peppers and Mince Pies Served with rosemary roasted Dales new potato wedges Suite Leek, Asparagus and The Mushroom ideal venue Wellington for an unforgettable party set in our Winter Wonderland. Enjoy a three course Served with meal Lyonnaise accompanied by party novelties to get the party mood in full swing. After dinner potatoes, make grilled your asparagus way to the dance floor and enjoy an evening of fantastic music and dancing. on onion We and are chive sure cream you will have a night to remember! Four Cheese Ravioli Dinner will be served at 8:00pm. Disco will finish at 12:30am. Served in a vegetable and tomato Menu sauce, with pre-orders shaved will Italian be hard required 14 days prior to the event. cheese and rocket STARTERS DESSERTS Cream of Carrot and Coriander Soup Mini Mincemeat Trio DESSERT/S Panna cotta, mincemeat tart Prosciutto Ham Fig and Cranberry Pudding and Christmas pudding cheesecake Served with figs, goat s Served cheese with and honey rum sauce dressing Chocolate and Praline Truffle Torte Mini Mincemeat Trio Served with English cream sauce Smoked Trout Fillet Panna Served cotta, with potato mincemeat & horseradish tart Selection of British Cheeses and salad Christmas and tartare pudding dressing cheesecake Served with fruit chutney, Steamed Christmas Pudding grapes and water biscuits Served with vanilla ice cream and MAIN a red COURSES berry compôte Chocolate Roast Chicken and Supreme Praline Truffle Torte Served with with fondant English cream potato, sauce leek gratin with a smoked bacon and lentil sauce Drambuie and Raspberry Torte Grilled Salmon Baked Served Cranberry with poached Cheesecake saffron potatoes, Savoy Served cabbage with with orange onion and sauce smoked bacon and Trio a lemon of Apple butter sauce Apple Four Cheese and cinnamon Ravioli cheesecake, Saturday 1 December Bramley Served in apple a vegetable panna and cotta, tomato apple 22.95 per adult and sauce, almond with shaved tart Italian hard Friday 7, Saturday 8, Saturday 14 Chocolate cheese and Yin rocket and Yang & Sunday 15 December Served Selection with of raspberry Vegetables coulis and Potatoes 25.95 per adult Friday 21 & Saturday 22 December 22.95 per adult Stem Ginger and Lemon Cheesecake Served with an English cream sauce Selection of British Cheeses Served with fruit chutney, grapes and water biscuits Midnight Feast!!! Why not pre-order some bacon rolls/ chip butties at only 3.75 per adult Must be pre-ordered no later than 7 days prior to the event.

Festive Sunday Lunches SOUP/S MAIN/S Roasted Butternut Squash and Cumin Soup Roast Turkey Breast Served with trimmings, rosemary Celeriac PAVILION and Stilton Soup with RESTAURANT Port roasted potatoes, root vegetables, Lightly Spiced Lentil Dhal Brussels sprouts and pan gravy Enjoy Served a with superb coriander festive naan carvery lunch in our Pavilion Restaurant and let somebody Roast Turkey Breast and Glazed Gammon else take care of the washing up. Ideal for meeting up with family and friends Cock-a-Leekie Soup Served with trimmings, rosemary roasted before the big day. potatoes, root vegetables, Brussels sprouts Cream of Carrot and Coriander Soup Lunch will be will be served 12:30pm until 2:00pm. and pan gravy Cream of Leek and Potato Soup Turkey Roulade with Apricot and Sage Served with dauphinoise potatoes, roast winter vegetables and a red wine jus STARTER/S STARTER Corn-Fed DESSERTChicken Filled Wild Mushroom Velouté Served Help yourself with sage from crisps our platters and truffle of Served oil Help yourself with red to pepper a dessert mousse, from our Salad, Continental Meats, Terrines, fondant dessert and potato, cheese green table beans Wild Pâtés, Boar Seasonal Pâté Fruits and Seafood. in bacon and tarragon jus Served All accompanied with apple by chutney a selection of Pan-Fried Duck Breast and dressings toasted and brioche oils Served with sweet potato, snap peas and Prosciutto Or Ham an Freshly orange Brewed and green Coffee peppercorn sauce Served with figs, goat s cheese Leek and Sirloin Steak and Potato honey Soup dressing Served Served with truffle oil and snipped chives with parmentier potatoes, Smoked Chicken vine cherries,flat mushrooms and Served with sweet potato, spring a sweet onion jus onion MAIN salad COURSES and red pepper dressing Venison Steak Galia Traditional Melon Roast Breast of Turkey Served with colcannon, red cabbage Served with roasted a red berry gravy compôte and and a redcurrant and thyme jus Warm cranberry Goat s sauce Cheese Roast English Lamb Rump and Roast Red Beef Onion Tartlet Served with boulangere potatoes, Served with Yorkshire rocket salad pudding ratatouille and rosemary jus and balsamic horseradish caramel sauce Grilled Salmon Smoked Slow Cooked Salmon Pork Loin Served with poached saffron potatoes, Served Braised with pickled Apples and Onions Savoy cabbage with onion and smoked courgettes Served with and a cider rye bread cream sauce bacon and a lemon butter sauce Potted Steamed Goose Bassa with Fillet Port Jelly Baked Sea Bass Fillet Served in with a shellfish brioche sauce on Fennel, Leeks and Ginger Served with crushed new potatoes Smoked Vegetable Trout and Fillet Bean Cassoulet and a dill cream sauce Served in with a tomato potato sauce and horseradish with salad herb dumplings and tartare dressing Roast Fillet of Pollock Wrapped in Pancetta Served with black pudding,bubble and squeak Fish Served Terrine with a selection of and a warm pea and tomato dressing Served seasonal with vegetables fennel and and saffron potatoes salad Sunday 9 and 16 December Fillet of Bream Artichoke, Beetroot and Walnut Salad Served 14.95 with per herb adult mash, grilled Served with a blue cheese vinaigrette asparagus 7.95 per and child spring 5-12 onions and Children a red wine 4 and butter under sauce eat free

Dales Christmas Day Lunch Layered Portabella Mushrooms, Spinach and Roasted Peppers and Mince Pies Served with rosemary roasted Dales new potato wedges Suite Leek, Asparagus and Relax Mushroom with an Wellington arrival drink and then enjoy a three course sumptuous lunch in our Dales Served Suite, with Lyonnaise we will make it an extra special day for the children with a visit from Santa potatoes, himself grilled guaranteed asparagus to put a smile on their faces. on an onion and chive cream Lunch will be served at 1:30pm. Four Cheese Ravioli Menu pre-orders will be required 14 days prior to the event. Served in a vegetable and tomato sauce, with shaved Italian hard cheese and rocket STARTERS DESSERTS Roasted Butternut Squash and Cumin Soup Traditional Christmas Pudding DESSERT/S Served with a brandy cream Slow Cooked Salmon Fig Served and with Cranberry vanilla, Pudding beetroot soup, Help yourself to a dessert from Served avocado with and rum sour sauce cream our selection of grand desserts Mini Mincemeat Trio and cheeses Prosciutto Ham Panna Served cotta, with figs, mincemeat goat s tart and cheese Christmas and honey pudding dressing cheesecake Steamed Christmas Pudding Served with vanilla ice cream and MAIN a red COURSES berry compôte Chocolate Roast Turkey and Breast Praline Truffle Torte Served with with trimmings, English cream rosemary sauce roasted potatoes, root vegetables, Drambuie Brussels sprouts and Raspberry and pan gravy Torte Baked Fillet of Cranberry Bream Cheesecake Served with orange herb mash, sauce grilled Trio asparagus of Apple and spring onions Apple and a red and wine cinnamon butter cheesecake, sauce Bramley Four Cheese apple Ravioli panna cotta, apple and almond tart Served in a vegetable and tomato sauce, Chocolate with Yin shaved and Yang Italian hard cheese Served with and raspberry rocket coulis Stem Selection Ginger of Seasonal and Lemon Cheesecake Served Vegetables with and English Potatoes cream sauce Selection of British Cheeses Served with fruit chutney, grapes and water biscuits Tuesday 25 December 45.00 per adult 18.00 per child 5-12 Children 4 and under eat free

Pavilion Restaurant SOUP/S MAIN/S Roasted Butternut Squash and Cumin Soup Roast Turkey Breast Celeriac Christmas and Stilton Soup with Port Day Lunch Served with trimmings, rosemary roasted potatoes, root vegetables, Lightly Spiced Lentil Dhal Brussels sprouts and pan gravy PAVILION Served with coriander naanrestaurant Roast Turkey Breast and Glazed Gammon Relax Cock-a-Leekie with an Soup arrival drink and then enjoy a three Served course with trimmings, mouth-watering rosemary lunch roasted potatoes, root vegetables, Brussels sprouts Cream in our Pavilion of Carrot Restaurant, and Coriander we Soup will make it an extra special day for the children and pan gravy Cream with a of visit Leek from and Santa Potato himself Soup guaranteed to put a smile on their faces. Turkey Roulade with Apricot and Sage Dinner will be served 12:30pm until 2:00pm. Served with dauphinoise potatoes, roast winter vegetables and a red wine jus STARTER/S Corn-Fed Chicken Filled Served with red pepper mousse, fondant potato, green beans in bacon and tarragon jus Wild Mushroom Velouté Served with sage crisps and truffle oil Wild Boar Pâté Served STARTER with apple chutney and toasted brioche Help yourself from our platters of Salad, Prosciutto Continental Ham Meats, Terrines, Pâtés, Seasonal Served Fruits and with Seafood. figs, goat s All accompanied by cheese a selection and of honey dressings dressing and oils Smoked Or Chicken Served with sweet potato, spring Roasted Butternut Squash and Cumin Soup onion salad and red pepper dressing Galia Melon Served MAIN with COURSES a red berry compôte Warm Roast Beef Goat s Cheese Served and Red with Onion Yorkshire Tartlet pudding and Served horseradish with rocket sauce salad and balsamic caramel Roast Turkey Breast Served Smoked with Salmon trimmings, rosemary roasted potatoes, Served with root pickled vegetables, Brussels sprouts and courgettes pan gravy and rye bread Baked Potted Sea Goose Bass with Fillet Port Jelly on Served Fennel, with Leeks brioche and Ginger Served with crushed new potatoes Smoked Trout Fillet and a dill cream sauce Served with potato and horseradish Four salad Cheese and tartare Ravioli dressing Served in a vegetable and tomato Fish Terrine sauce, with shaved Italian hard Served with fennel and saffron salad cheese and rocket Artichoke, Beetroot and Walnut Salad Served with a selection of seasonal cooked Served with blue cheese vinaigrette vegetables, new and roasted potatoes dessert Pan-Fried Duck Breast Served Help yourself with sweet to a dessert potato, from snap our peas and an dessert orange and and cheese green table peppercorn sauce Sirloin Steak Served with parmentier potatoes, vine cherries,flat mushrooms and a Freshly sweet Brewed onion jus Coffee Venison Steak Served with colcannon, red cabbage and a redcurrant and thyme jus Roast English Lamb Rump Served with boulangere potatoes, ratatouille and rosemary jus Grilled Salmon Served with poached saffron potatoes, Savoy cabbage with onion and smoked bacon and a lemon butter sauce Baked Sea Bass Fillet on Fennel, Leeks and Ginger Served with crushed new potatoes and a dill cream sauce Roast Fillet of Pollock Wrapped in Pancetta Served with black pudding,bubble and squeak and a warm pea and tomato dressing Tuesday 25 December Fillet of Bream Served 59.95 with per herb adult mash, grilled asparagus 25.00 per and child spring 5-12 onions and Children a red wine 4 and butter under sauce eat free

Exclusive Family Layered Portabella Mushrooms, Spinach and Roasted Peppers and Mince Pies Served with rosemary roasted new Christmas potato wedges Day Lunch Leek, Asparagus and Private Mushroom Wellington Rooms Served with Lyonnaise This potatoes, Christmas, grilled asparagus why not book one of our private rooms for your exclusive family on an onion Christmas and chive Luncheon? cream Make this a truly special occasion and treat it like it is your Four Cheese home Ravioli except we will do the washing up. You will have your own Server and there Served will in a be vegetable a fully stocked and tomato fridge on a sale or return basis. We will provide you with a sauce, Christmas with shaved tree to Italian put your hard presents under and a family tin of chocolates to enjoy while cheese you and watch rocketthe Queen s speech on the TV of course supplied by us. Go on spoil yourselves! Ideal DESSERT/S for a family of 15-40. Fig and Cranberry Pudding STARTERS Served with rum sauce Roasted Butternut Squash and Cumin Soup Mini Mincemeat Trio Slow Panna Cooked cotta, mincemeat Salmon tart Served and Christmas with vanilla, pudding beetroot cheesecake soup, avocado and sour cream Steamed Christmas Pudding Prosciutto Served with Ham vanilla ice cream Served and a red with berry figs, compôte goat s cheese and honey dressing Chocolate and Praline Truffle Torte Served with English cream sauce MAIN Drambuie COURSES and Raspberry Torte Roast Baked Turkey Cranberry Breast Cheesecake Served with trimmings, orange sauce rosemary roasted potatoes, root vegetables, Trio of Apple Brussels sprouts and pan gravy Apple and cinnamon cheesecake, Fillet Bramley of Bream apple panna cotta, apple Served and almond with herb tart mash, grilled asparagus and spring onions Chocolate Yin and Yang and a red wine butter sauce Served with raspberry coulis Four Cheese Ravioli Stem Ginger and Lemon Cheesecake Served in a vegetable and tomato Served with an English cream sauce sauce, with shaved Italian hard cheese Selection and of rocket British Cheeses Served with fruit chutney, Selection of Seasonal grapes and water biscuits Vegetables and Potatoes DESSERTS Traditional Christmas Pudding Served with a brandy cream Choose a dessert from our selection of grand desserts and cheeses Tuesday 25 December 59.95 per adult 25.00 per child 5-12 5.00 per child 4 and under Menu pre-orders will be required 14 days prior to the event.

Boxing Day Lunch PAVILION RESTAURANT Take the pressure off Mum and treat her to lunch in the comfortable surroundings of the Pavilion Restaurant, whilst enjoying a mouth-watering carvery. Lunch will be served 12:30pm until 2:00pm. STARTERS Leek and Potato Soup Served with truffle oil and snipped chives Help yourself from our platters of Salad, Continental Meats, Terrines, Pâtés, Seasonal Fruits and Seafood. All accompanied by a selection of dressings and oils DESSERT Help yourself to a dessert from our dessert and cheese table MAIN COURSES Traditional Roast Breast of Turkey Served with roasted gravy and cranberry sauce Roast Beef Served with Yorkshire pudding and horseradish sauce Slow Cooked Pork Loin Braised with Apples and Onions Served with a cider cream sauce Steamed Bassa Fillet Served in a shellfish sauce Vegetable and Bean Cassoulet Served in a tomato sauce with herb dumplings Selection of Seasonal Vegetables and Potatoes Wednesday 26 December 21.95 per adult 9.95 per child 5-12 Children 4 and under eat free

Family New Year s Eve Party PAVILION RESTAURANT Want to celebrate this New Year with the whole of the family? Then join us in our Pavilion Restaurant with our children s disco from 6:30pm until 8:30pm. Dinner is served between 6:00pm and 9:00pm, with the adult s disco finishing at 12:30am. STARTERS Roasted Butternut Squash and Cumin Soup Served with Parmesan and truffle oil Help yourself from our platters of Salad, Continental Meats, Terrines, Pâtés, Seasonal Fruits and Seafood. All accompanied by a selection of dressings and oils DESSERT Help yourself to a dessert from our dessert and cheese table MAIN COURSES Roast Beef Served with Yorkshire pudding and horseradish sauce Slow Cooked Pork Loin Braised with Apples and Onions Served with a cider cream sauce Roast Chicken Supreme Served with bacon and lentil sauce Baked Haddock Fillet Served with a smoked salmon and prawn sauce Layered Portabella Mushrooms, Spinach and Roasted Peppers Served with rosemary roasted new potato wedges Served with a selection of seasonal vegetables, new and roast potatoes Monday 31 December 34.95 per adult 15.95 per child 5-12 Children 4 and under eat free Extend your night with our special accommodation rate of 109.00 per room for up to 2 adults and 2 children sharing a family room to include Full English Breakfast. Upgraded rooms are available at a supplement of 20.00 per room

New Year s Eve James Bond 007 Dales Suite Licensed to thrill, join us to celebrate 50 years of James Bond. After a sumptuous five course meal we will entertain you with our Shirley Bassey tribute act as she performs all of the classic hits from the movies. Then end the evening with dancing until 1:00am with our resident disco. Dinner will be served at 8:00pm. STARTER Scottish Smoked Salmon with Caperberry and Shallot Served with horseradish cream and brown bread SOUP Roasted Butternut Squash Soup Served with Parmesan and truffle oil MAIN COURSES Saddle of Lamb stuffed with Black Pudding Served with fondant potato, glazed shallot and roast parsnip Layered Portabella Mushrooms, Spinach and Roasted Peppers Served with rosemary roasted new potato wedges DESSERTs Raspberry Jaconde Served with fresh raspberries, white chocolate, raspberry coulis Cheese A selection of cheeses and exotic fruit platter Monday 31 December Event Only 75.00 per adult Event and Accommodation (B&B) 109.00 per adult Live entertainment. Stay at Hilton for an all-inclusive rate of 109.00 per person to include the party, accommodation and Full English Breakfast in one of our standard rooms (based on two people sharing a twin/ double room). Single occupancy supplement 25.00. Upgraded rooms are available. Deluxe rooms 20.00 per room. Deluxe Plus rooms 40.00 per room. Party seating will apply to this event. Tables seat a minimum of 8 guests and a maximum of 10 with a limited number of tables to seat 12. Therefore depending on the number in your party and the demand for this event may necessitate sharing a table with another party. Please note: strictly over 18s only.

Why worry about going to the bar? Take advantage of our discounted drinks packages and you can have drinks ready on your table. Celebrate 1 Mixed Beers 10 bottles 30.00 Saving 15.00 Celebrate 3 Mixed Alcopops 10 bottles 30.00 Saving 15.00 Celebrate 2 Magners Cider 10 bottles 30.00 Saving 15.00 Celebrate 4 House Wines 10 bottles 150.00 Choose from red, white or rosé saving 50.00 This offer is available for advanced bookings only (no later than 72 hours prior to your event). All packages must be pre-paid.

Planning that Special Day in 2013 Let us at Hilton East Midlands help make sure your day is truly memorable with a fantastic all-inclusive package for 2013 from 2,999 to include a Wedding Breakfast for 70 guests and an evening reception for 100. For further information please contact our Wedding Coordinator on 01509 674 000 or mail events.eastmidlands@hilton.com Visit us at our Wedding Fayre taking place at the hotel on Sunday 17 February 2013 Evening Wedding Packages and Celebration Packages also available from just 15.00 per person (minimum numbers apply)

The Great Hilton Sleepover Wake up to a traditional English Breakfast. Accommodation Rates Single Hilton guest rooms at 52.00 per room per night inclusive of Full English Breakfast Twin or double room at 31.00 per person per night inclusive of Full English Breakfast Both of the above rates are also inclusive of overnight car parking Upgraded rooms are available. Deluxe rooms 20.00 per room. Deluxe Plus rooms 40.00 per room. Booking Terms and Conditions 1. These conditions apply to all guests attending Christmas programme events. 2. All Events are subject to availability. 3. All provisional Christmas programme bookings must be confirmed within 7 days of booking and a deposit of 10.00 per person ( 50.00 per person for New Year s Eve) is payable with confirmation. 4. All bookings must also be accompanied by a signed booking form and any bookings not confirmed after 7 days will be released without further notification. 5. All balances must be paid in full prior to 1 st November 2012, with the exception of any bookings for events held in 2013, which must be paid by 26 th November 2012. All bookings made after these dates must be paid in full within 7 days of booking or, if the booking is less than 7 days from date of the Event, payment in full is required immediately. 6. The rate for the Event and any accommodation shall be the rate detailed in the confirmation of booking supplied by the hotel which may be sent by fax, post or email. Children are charged as detailed in brochure. 7. All prices shown are inclusive of VAT, but may be subject to any other relevant taxes/levies at the current prevailing rate in force on the date of the Event. Prices advertised are subject to change prior to booking. 8. Except as set out below, we regret that all payments received, including deposits, are non-refundable and non-transferable. 9. We regret that should your party size decrease in numbers, payments (including deposits) cannot be offset against food, beverage or accommodation. 10. If the final amount is not settled in advance (see terms in clause 5 above) the hotel reserves the right to cancel the booking. 11. In the unlikely event that the hotel is obliged to cancel the Event, all monies will be refunded or an alternative date or location will be offered (at the hotel s discretion), without any further liability to the hotel or Hilton. 12. Special requests (e.g. dietary requirements) must be made known to the hotel at least 14 days before the Event. 13. No additional food or beverage of any kind is permitted into the hotel by party organisers or guests. 14. All data and information relating to guests is subject to the Privacy Policy set out in full on the Hilton website. 15. Hilton and/or the hotel will endeavour to ensure that all the information and prices are accurate both on Hilton s websites and in its brochures. However occasionally errors occur and Hilton and/or the hotels reserve the right to correct prices or other information in such circumstances. If a booking has already been made, the hotels are entitled to cancel the booking without liability. 16. These conditions shall be governed by English law and the courts of England will have exclusive jurisdiction of the English courts. 17. Any accommodation booked shall be subject to our hotel booking terms and conditions (available at hilton.co.uk). For a full copy of Hilton s Terms and Conditions please visit hilton.co.uk

SOUP/S Roasted Butternut Squash and Cumin Soup Celeriac and Stilton Soup with Port Lightly Spiced Lentil Dhal Served with coriander naan Cock-a-Leekie Soup Cream of Carrot and Coriander Soup Cream of Leek and Potato Soup STARTER/S Wild Mushroom Velouté Served with sage crisps and truffle oil Wild Boar Pâté Served with apple chutney and toasted brioche Prosciutto Ham Served with figs, goat s cheese and honey dressing Smoked Chicken Served with sweet potato, spring onion salad and red pepper dressing Galia Melon Served with a red berry compôte Warm Goat s Cheese and Red Onion Tartlet Served with rocket salad and balsamic caramel Smoked Salmon Served with pickled courgettes and rye bread Potted Goose with Port Jelly Served with brioche Smoked Trout Fillet Served with potato and horseradish salad and tartare dressing Fish Terrine Served with fennel and saffron salad Artichoke, Beetroot and Walnut Salad Served with a blue cheese vinaigrette MAIN/S Roast Turkey Breast Served with trimmings, rosemary roasted potatoes, root vegetables, Brussels sprouts and pan gravy Roast Turkey Breast and Glazed Gammon Served with trimmings, rosemary roasted potatoes, root vegetables, Brussels sprouts and pan gravy Turkey Roulade with Apricot and Sage Served with dauphinoise potatoes, roast winter vegetables and a red wine jus Corn-Fed Chicken Filled Served with red pepper mousse, fondant potato, green beans in bacon and tarragon jus Pan-Fried Duck Breast Served with sweet potato, snap peas and an orange and green peppercorn sauce Sirloin Steak Served with parmentier potatoes, vine cherries,flat mushrooms and a sweet onion jus Venison Steak Served with colcannon, red cabbage and a redcurrant and thyme jus Roast English Lamb Rump Served with boulangere potatoes, ratatouille and rosemary jus Grilled Salmon hilton.com/eastmidlandsairport Served with poached saffron potatoes, Savoy cabbage with onion and smoked bacon and a lemon butter sauce Baked Sea Bass Fillet HILTON EAST MIDLANDS AIRPORT on Fennel, Leeks and Ginger Junction 24 M1 Derby Road Served with crushed new potatoes Castle Donington Derby DE74 2YW and a dill cream T: sauce 01509 674 000 Roast Fillet E: events.eastmidlands@hilton.com of Pollock Wrapped in Pancetta Served with black pudding,bubble and squeak and a warm pea and tomato dressing Fillet of Bream Served with herb mash, grilled asparagus and spring onions and a red wine butter sauce