The Restaurant

CHRISTMAS FAYRE DINNER

ROSEBERRY SUITE to include disco 

 

STARTERS

Chef's Homemade Roast Parsnip and Sweet Potato Soup
Served with warm fresh bread.

Pan Fried Button Mushrooms
With wensleydale cheese and smoked bacon finished with fresh cream and toasted sippits.

Fresh Chilled Honeydew Melon
With wild berry compote laced with mulled wine circled with an orange and cinnamon syrup.

Smoked Mackerel, Poached Salmon & Horseradish Mousse
Topped with a lemon and dill cream, sprinkled with juicy prawns, splashed with a honey and wholegrain mustard dressing and served with wholemeal bread.

 

MAIN COURSE

Traditional Roast Turkey Breast
Served with a sausage and bacon roll, hame made chestnut stuffing and a rich pan gravy.

Roast Sirloin of Beef
Coated in madeira wine and shallot jus.

Fresh Scottish Salmon Duglere
Shallots, diced tomato, parsley and chardonnay veloute.

Roast Mediteranean Vegetables
With smoked applewood cheese and cranberry sauce presented en-croute with a sharp sweet chilli dressing.

 

Desserts

Christmas Pudding
Coated in brandy sauce.

Lemon & Lime Cheessecake on Biscuit Base
With fresh raspberry coulis.

Chefs Dark Chocolate Mousse
On a chocolate sponge dusted chocolate fudge frosting and served with a scoop of vanilla ice cream.

Brandy Snap Basket
Filled with a vanilla cream and winterberry compote with a passion fruit and ginger syrup.