FESTIVE DECORATIONS CRACKERS DISCO MENU 12.00pm in the Events Room Friday 11th & 18th December 22.50 Leek and Potato Soup Christmas Spiced Ham Hock Terrine Toasted brioche, apple and golden raisin chutney MAINS Braised Pavé of Beef Roast potatoes, sprout purée, glazed carrots, confit shallot jus Bronze Award Turkey Sage and onion stuffing, Ayrshire bacon wrapped chipolatas, roasted rooster potatoes, sprout purée, glazed carrots Chestnut and Baked Red Onion Parcel Arran cheddar sauce DESSERT Assiette of White and Dark Chocolate Mousse Candied orange tuile cheddars, mist brie with bannocks, oatcakes, Christmas Day chutney TO FINISH TO BOOK, CALL 0141 427 3146 OR EMAIL events.goglasgow@crerarhotels.com
FESTIVE DECORATIONS CRACKERS DISCO MENU 7.30pm in the Events Room 4th, 5th,11th, 12th 18th,19th & 20th December Fridays & Saturdays 29.50 Sunday 25 Leek and Potato Soup Christmas Spiced Ham Hock Terrine Toasted brioche, apple and golden raisin chutney MAINS Braised Pavé of Beef Roast potatoes, sprout purée, glazed carrots, confit shallot jus Bronze Award Turkey Sage and onion stuffing, Ayrshire bacon wrapped chipolatas, roasted rooster potatoes, sprout purée, glazed carrots Chestnut and Baked Red Onion Parcel Arran cheddar sauce DESSERT Assiette of White and Dark Chocolate Mousse Candied orange tuile cheddars, mist brie with bannocks, oatcakes, Christmas Day chutney TO FINISH TO BOOK, CALL 0141 427 3146 OR EMAIL events.goglasgow@crerarhotels.com
In GoGrill Lunch from 12.00pm Dinner from 5.00pm 3rd to 24th December Lunch 18 Dinner 25 Includes festive decorations & crackers MENU Leek and Potato Soup Chicken Liver Parfait Red onion marmalade, Arran oaties Smoked Mackerel Pâté Beetroot and shallot dressing, herb crostini MAINS Braised Rump of Beef Roast potatoes, sprout purée, glazed carrots, confit shallot jus Baked Cod Citrus crushed new potatoes, winter greens, tarragon caper beurre noisette Bronze Award Turkey Sage and onion stuffing, Ayrshire bacon wrapped chipolatas, roasted rooster potatoes, sprout purée, glazed carrots Chestnut and Baked Red Onion Parcel Arran cheddar sauce DESSERT Assiette of White and Dark Chocolate Mousse Candied orange tuile Christmas Pudding Brandy sauce, redcurrant mint compote Raspberry Shortbread Mille-feuille TO FINISH TO BOOK, CALL 0141 427 3146 OR EMAIL events.goglasgow@crerarhotels.com
MENU 12.30pm or 1.30pm Potato and Leek Soup Arran cheddar herb scone Citrus Chicken, Leek and Prune Terrine Toasted brioche, curried pear chutney Smoked Salmon and Loch Fyne Crab Roulade Citrus tarragon dressing, caper berries MAINS Seared Breast of Barbary Duck Rosemary fondant potato, spiced plum chutney, maple glazed root vegetables, Armagnac jus Bronze Award Turkey Sage and onion stuffing, Ayrshire bacon wrapped chipolatas, goose fat roasted rooster potatoes, sprout purée, glazed carrots Baked Citrus and Herb Crusted Halibut Olive oil crushed new potatoes, wilted spinach, celeriac remoulade, saffron sage cream Roast Chestnut and Red Pepper Nut Roast Crushed potatoes, curly kale crisp DESSERT Caramelised Apple, Star Anise and Cardamom Pod Crème Brûlée Coconut tuile, lime ice cream Christmas Pudding Brandy crème Anglaise, spiced plum compote cheddars, mist brie with bannocks, oatcakes, Christmas Day chutney TO FINISH 45 per adult 20 per child under 12 Children under 5 eat free TO BOOK, CALL 0141 427 3146 OR EMAIL events.goglasgow@crerarhotels.com
MENU Chef s Selection of Canapés Selection of Homemade Artisan Bread Rolls Forest Mushroom Soup White truffle cappuccino, chanterelle crisps Argyll Smoked Salmon Timbale Bradan rost brandade, smoked king prawns, smoked mussels, celeriac saffron remoulade Mains Duo of Argyll Beef Fillet tornadoes on fondant potato, slow cooked pavé of pomme purée, carrot barques, rosemary jus Supreme of Corn Fed Chicken Tarragon Chablis velouté, pancetta crisp, leek spring onion and shallot potato cake, Margaret savoy cabbage Dessert Assiette of Chocolate, Hot Chocolate Fudge Shot, White Chocolate Candy Apple Mousse and Dark Chocolate Orange Tart White chocolate ice cream cheddars, mist brie with bannocks, oatcakes, quince cider apple chutney To finish From 7.00pm in GoGrill 57.50 TO BOOK, CALL 0141 427 3146 OR EMAIL events.goglasgow@crerarhotels.com
GALA DINNER LIVE Band DISCO MENU Mains Dessert Glass of Prosecco on Arrival Chef s Selection of Canapés Selection of Homemade Artisan Bread Rolls Forest Mushroom Soup White truffle cappuccino, chanterelle crisps Argyll Smoked Salmon Timbale Bradan rost brandade, smoked king prawns, smoked mussels, celeriac saffron remoulade Duo of Argyll Beef Fillet tornadoes on fondant potato, slow cooked pavé of pomme purée, carrot barques, rosemary jus Supreme of Corn Fed Chicken Tarragon Chablis veloute, pancetta crisp, leek spring onion and shallot potato cake, Margaret savoy cabbage From 7.00pm til late 70 Assiette of Chocolate, Hot Chocolate Fudge Shot, White Chocolate Candy Apple Mousse and Dark Chocolate Orange Tart White chocolate ice cream cheddars, mist brie with bannocks, oatcakes, quince cider apple chutney To finish TO BOOK, CALL 0141 427 3146 OR EMAIL events.goglasgow@crerarhotels.com
517 Paisley Road West, Glasgow G51 1RW T 0141 427 3146 E goglasgow@crerarhotels.com www.goglasgowhotel.com Proud to be part of the Crerar Hotels Family Christmas at Crerar Hotels Fill your Christmas holidays with Heart & Soul. Choose one of our tailored festive breaks and experience the true essence of traditional hospitality in 13 great locations across Scotland and Yorkshire. To book call 0844 950 6282 or book online at www.crerarhotels.com/festive 10 non-transferable, non-refundable deposit is required at time of booking. Final balance is required four weeks prior to your event and is completely non-transferable and non-refundable during the four week period. Further t&c s may apply, please enquire at time of booking.