Jingle Bells – ’tis the season to be jolly…

Well for our Christmas menu we felt we would not go too festive as I am sure you will all have had enough of the “Turkey and Tinsel” by the time the big day comes. We have only the one night this year on Saturday December 14th as the Friday 13th we have a private dinner.

So what can you expect this year…

We will kick the meal off with some seasonal nibbles and a welcome glass and then for the first course we will serve a home-made Pork Terrine studded with Apricots and served with a simple green bean and toasted hazelnut salad garnish. A home-made relish that will incorporate cranberries will complete the starter to this festive meal.

For the main course we have decided to serve a classic beef dish. We will use beef topside and make what are commonly known as Beef Olives. The thin slices of steak are served with a sausage meat stuffing that is laced with wild mushrooms, a smoked sausage, juniper berries and herbs. Slowly cooked in a rich red wine based sauce it means this is a heart warming and filling dish that will go perfectly with some creamy mashed potatoes and then some braised red cabbage as well.

We will then serve up a selection of cheeses with our porridge oat biscuits and our home-made banana  jam. Cheese selection is normally made up of a Hard, soft, blue and goats cheese – we will just have to see what we can find but will ensure it is a good interesting mix!

Finally to complete the meal it will be what we are terming a “Citric choice”… an unctuous lemon posset of double cream laced with Lemon juice, then a lime and Mascarpone Cheesecake that has a fresh zingy taste with a ginger nut biscuit base and finally some brandy soaked marinated oranges that we will serve with a small scoop of chocolate & wasabi sorbet from Taywells.

To complete the meal with coffee some festive stollen and iced schnapps will complete the meal.

So what better way to start your Christmas festivities. We will then be opening again after the Xmas break in January and we hope to publish a programme soon of what we are planning for 2014.

Saturday 14th December

Arrival 7:30pm Welcome Drink & Nibbles

Dinner 8:00pm

Suggest Donation of £35 per person service not included

Menu

Pork Terrine with dried Apricots

Green Bean & Hazelnut Salad Cranberry Relish

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Braised Beef Olive

Creamed Potatoes

Braised Red Cabbage

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Hari’s Selection of Cheeses with Porridge Oat Biscuits

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“Citric Choice”

Lemon Posset, Lime & Mascarpone Cheesecake,

Brandied Oranges with Chocolate & Wasabi Sorbet

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Coffee, Iced Schnapps & Mini Stollen

Menu subject to Market Purchases and Ingredient Availability

FULLY BOOKED – WAITING LIST ONLY

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