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CHRISTMAS MENUS

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Christmas menu

 

Menu 1
£49.75 per person

Includes chef’s choice of four canapés per person during reception
Minimum of 15 guests

 

Please select 1 dish from each course for all guests

 

Starter

Ham hock with watercress; spiced apple and linseed crisp
Beef carpaccio with rocket; shaved parmesan and sweet balsamic dressing
Beetroot cured salmon gravlax with caviar and petite green mix
Butternut squash and porcini mushroom terrine with red pepper coulis and sour dough crisp
Winter root vegetable soup with croutons and crème fraiche

Main

Black feathered turkey ballotine stuffed with sage and chestnut; served with sprouts and redcurrant sauce
Crispy chicken breast; rosemary infused potato dauphinoise; wilted spinach and baby carrots with a light red wine jus
Braised pork belly with honey glazed parsnips; carrots; kale and port jus
Salmon wellington; French beans; baby carrots and dill hollandaise
Grilled spiced aubergine sweet potato puree; herb pearl barley with chilli; tomato salsa and parmesan crisp

Dessert

Classic Christmas pudding with brandy custard sauce
Cinnamon crème brûlée with clementine cake and a raspberry shot
Cappuccino pavlova with mixed berry compote; berry coulis and salted caramel ice cream
Served with Musetti Italian coffee; Tea Pigs tea and petit fours

Individual cheese plate – £7.50 per person

Selection of three English and French cheeses with celery; plum chutney; grapes and dried fruits.

After dinner port or brandy – £6.50 per person

 

Upgraded Christmas menu
£56.00 per person

Includes chef’s choice of four canapés per person during reception
Minimum of 15 guests

 

Please select 1 dish from each course for all guests

 

Starter

Smoked duck breast with stem ginger; braised red cabbage; red endive and Bramley apple cider sauce
Confit of rabbit terrine with olive and pistachios; served with quince chutney and brioche crisp
Peppered smoked mackerel and horseradish salad; rocket; dried tomatoes and aged balsamic dressing
Salad of lobster; fennel and beetroot and savoury blackcurrants with pea shoot salad

Main

Stuffed guinea fowl with chestnut; sage and lemon; sweet potato puree; baby carrots and sherry sauce
Cannon of beef fillet with courgette and potato rosti and baby carrots with a rich port jus
Pan fried sea bass with sautéed pak choi; crispy potatoes and lemon caper dressing
Fillet of venison with wild mushrooms; wild boar cocktail sausages; parsnip puree; roasted baby carrots finished with a rich port jus
Green pea and mint risotto with mixed cress

Dessert

Caramelised pear; chocolate and amaretto mousse and honeycomb
Lemon and raspberry tart with raspberries and lime salsa
White chocolate cheesecake with berry coulis; poached rhubarb and almond crisp
Served with Musetti Italian coffee; Tea Pigs tea and petit fours

Individual cheese plate – £7.50 per person

Selection of three English and French cheeses with celery; plum chutney; grapes and dried fruits.

After dinner port or brandy – £6.50 per person