Short Stories of Christmas
Short Stories of Christmas by PLEASED TO MEET YOU A guide to our nibbles & tipples over the festive period
Contents Buffet...... 03-04 Festive Lunch......... 05-06 Festive All Day......... 07-10 Christmas Day......... 11-12 New Years Eve......... 13-14 How to Book......... 15
Foreword This is our fifth Christmas and we re getting pretty good at being the host, so much so we ve tried to cover every occasion so you can relax and enjoy the festive period! If you joined us last year you ll know about our brilliant private hire space, Viceroy. Whether you prefer more casual buffet options or going all-in on the à la carté menu, just let our party planners know and we can help you plan every detail.
03 HOT FORK BUFFET Private buffets available in our wonderful underground cocktail bar, Viceroy. Over night braised beef, mushrooms, button onions, smoked bacon. Fennel and butternut squash lasagne, Brinkburn cheese, spinach, nutmeg.(v) Casserole of turkey, chestnuts, roots, thyme. Market fish pie, horseradish potato purée, toasted breadcrumbs. Buttered new potatoes, parsley, shallots.(v) Selection of winter greens, hazelnuts. Chicory and radicchio salad, honey and mustard dressing. (v) 19.95 PER HEAD Please note that some of our dishes may contain traces of nuts. For guests with special dietary requirements or allergies who may want to know about the food ingredients used, please ask a member of the restaurant team.
04 HOT & COLD FINGER BUFFET Beetroot and rosemary hummus, crisp pittas.(v) Mini chorizos, roasted Spanish peppers, lemon, parsley. Orange and garlic marinated olives.(v) Sweet potato, spring onion and feta salad.(v) Pork and turkey sausage rolls, sea salt, thyme. Winter spiced chicken drumstick, honey and chilli. Venison and ricotta meatballs, tomato and cumin sauce. Sourdough toasts, chicken and cranberry mayonnaise. Black olive, paprika cheese straws.(v) Heritage carrot and lentil salad, coriander, mustard dressing.(v) Selection of open and closed sandwiches using our freshly baked breads. Glazed mushroom, shallot and tarragon tart.(v) 9.95 x 4 (PP) 12.95 x 8 (PP) 15.95 x 12 (PP) PLAN THE PERFECT PARTY Organise the perfect party with our events team. Enjoy exclusive use of Viceroy with a fully staffed bar. We can also provide hot and cold food, DJs and entertainment & drinks packages to suit every party.
05 Festive Lunch (1ST - 31ST DECEMBER, EXCLUDING CHRISTMAS DAY) Starters Butternut squash & cumin soup, yoghurt, sage.(v) Mains Home cured bacon chop, black pudding mash, chestnuts, shallots. Smoked haddock fritters, lemon mayonnaise, lentils, chervil. Whipped and crispy goat s cheese, marinated beets, truffle honey.(v) Venison scotch egg, cranberry relish, pickles. Butter roasted turkey, roots, pancetta, garlic butter. Oven baked white fish, casserole of mussels, smoked bacon, haricot beans. Mature cheddar cheese soufflé, walnut, pear, chicory salad.(v) Chicken and leek terrine, onion jam, hazelnut dressing. Braised fillets of plaice, brown shrimps, grapes, wilted greens. Festive Lunch
06 Dessert Iced chestnut parfait, mulled fruits, sesame shortbread.(v) PTMY Christmas pudding, brandy sauce.(v) White chocolate Pannacotta, brandied cherries, pistachio. Selection of festive ice creams and sorbets.(v) Stilton, quince cheese, sourdough crackers, chutney.(v) Sides Braised red cabbage(v) Duck fat roasties Bashed roots with thyme(v) Green beans with hazelnuts and shallots (v) Thin-cut fries with parmesan and rosemary (v) Thrice-cooked chips (v) Buttered winter greens (v) all at 3.50 2 COURSES FOR 19.95 3 COURSES FOR 25.00 Discretionary 10% service charge applied to parties of six or more. Please note that some of our dishes may contain traces of nuts. For guests with special dietary requirements or allergies who may want to know about the food ingredients used, please ask a member of the restaurant team.
07 Festive All day (1ST - 31ST DECEMBER, EXCLUDING CHRISTMAS DAY) 3 COURSES FOR 29.95 Festive All Day
08 Starters Cream of cauliflower soup, chestnuts, croutons, thyme (v) 5.50 Ham hock and chicken terrine, pease pudding, pickled onions 7.50 Celeriac and lentil salad, cured ham, hazelnuts, parsley 6.95 Cheese fritters, walnut and kale pesto, winter slaw, pumpkin seeds (v) 6.00 Turkey and potato cake, soft poached egg, mustard butter 6.95 Marinated beetroot, whipped goats cheese, pine nuts, shoots (v) 6.50 Jerusalem artichoke risotto, smoked haddock, saffron 7.50 Cold smoked salmon, fennel, orange and dill salad 8.50 Please note that some of our dishes may contain traces of nuts. For guests with special dietary requirements or allergies who may want to know about the food ingredients used, please ask a member of the restaurant team.
09 Mains Marinated pork fillet, black pudding mash, Braeburn apple, sage 15.50 Roasted monkfish, mushroom ketchup, pink fir, salsify 18.00 Turbot, braised oxtail, chestnuts, cavalo nero, red wine sauce 21.00 Oven baked halibut, caramelised onions, chanterelles 19.95 8oz ribeye steak, thrice cooked chips, grilled tomato, salad 18.95 Fillet of hake, casserole of artichokes, prawns, shellfish dressing 18.50 Leek and cheddar steamed pudding, parsnip purée, wild mushrooms (v) 14.50 Venison loin and sausage, red cabbage, raisins, spelt 19.00 Breast of pheasant, creamed sprouts, Alsace bacon, grapes, Madeira 17.95 Discretionary 10% service charge applied to parties of six or more. Festive All Day
10 Dessert PTMY Christmas pudding, brandy sauce (v) 6.50 Passionfruit mousse, mango, lime shortbread (v) 6.50 Plum and almond tart, Armagnac cream (v) 7.00 Cinnamon Pannacotta, poached winter fruits 6.50 Selection of festive ice creams and sorbets (v) 4.50 Artisan cheeseboard, sourdough crackers, chutney (v) 9.50 Sides Braised red cabbage(v) Duck fat roasties Bashed roots with thyme(v) Green beans with hazelnuts and shallots(v) Thin cut fries with Parmesan and rosemary(v) Thrice cooked chips(v) Buttered winter greens(v) all at 3.50 Please note that some of our dishes may contain traces of nuts. For guests with special dietary requirements or allergies who may want to know about the food ingredients used, please ask a member of the restaurant team.
11 Christmas Day ADULTS 69.95 CHILDREN 30.00 Please note that some of our dishes may contain traces of nuts. For guests with special dietary requirements or allergies who may want to know about the food ingredients used, please ask a member of the restaurant team.
12 Greeted with a glass of prosecco & canape reception. (Mocktails available for children & non-drinkers) Starters Slow cooked terrine of duck, Braeburn apple, chicory, mustard. Butternut squash soup, chestnuts, sage, pumpkin seeds.(v) Marinated beetroots, smoked salmon, lemon and dill dressing. Hand rolled pasta, game bolognaise, thyme, parmesan. Mains Breast of turkey with all the trimmings. Roast sirloin of beef, Yorkshire pudding, red wine sauce. Wild mushroom, leek and shallot suet pudding, mushroom gravy. (v) Fillet of hake, casserole of shellfish, pastis mayonnaise. Desserts PTMY Christmas pudding, brandy sauce. (v) Iced apple parfait, warm blackberries, hazelnut crumble. (v) Chocolate mousse, poached clementines, pistachios, orange shortbread. (v) Continental cheeseboard, crackers, chutney (v) Discretionary 10% service charge applied to parties of six or more.
13 New Years Eve Starters Game terrine, toasted brioche, pork and saffron chutney. Cured ham, roasted fig jam, celeriac mayonnaise, mustard dressing. Cheese and thyme souffle, Parmesan cream, chives. (v) Bubble n squeak cake Soft poached hens egg, truffle Hollandaise. (v) Spiced carrot soup, North Shields white crab, lemon oil. Festive Drinks
14 Mains Open lasagne of white asparagus, wild mushrooms, herb butter sauce. (v) Roast rib of beef, Yorkshire pudding, red wine sauce. The Christmas goose, caramalised apple, ginger, roasting juices. Butter roasted turkey, roots, smoked bacon, potato puree, chestnut stuffing. Fillet of salmon, gratin of potatoes, smoked salmon, horseradish, parsley. Desserts PTMY Christmas pudding, brandy cream. (v) Panettone bread and butter pudding, orange custard, vanilla ice cream. Chocolate and chestnut mousse, cinnamon cream, cinder toffee. (v) Selection of festive ice creams and sorbets. (v) Continental cheeseboard, crackers, chutney. (v) 3 COURSES FOR 29.95
How To Book Choose a menu you wish to book from for your special occasion. Email your request with the following details: size of your party, date, time and special requirements. Once you ve submitted your request, we ll confirm your booking via email within 24hrs. Our team will be happy to handle any special requests you may have, so feel free to give us a call or an email 0191 340 5137 hello@ptmy-newcastle.co.uk How to Book
PLEASED TO MEET YOU HIGHBRIDGE, NEWCASTLE ENGLAND MMXVII