EARLY
BIRD MENU CHRISTMAS 2004
Wednesday 1st December Friday 24th December
11.50
Two-Course Meal
14.50
Three-Course Meal
Available every lunchtime 12:00pm 2:30pm
Sunday, Monday & Tuesday 6:00pm 10:00pm
Wed, Thurs, Fri & Sat 6:00pm 7:00pm
(Music Nights 6:00pm 7:00pm only Subject to Availability)
DINERS
MUST VACATE THEIR TABLES AFTER TWO HOURS
STARTERS
Chefs
Vegetable Chowder
.
Chicken
Liver & Smoked Sausage Parfait Onion & Berry Jam Herb
Crostini
.
Stilton
& Walnut Mousse Cold Roast Cherry Tomato Jus.
Timbale
of Salmon Cucumber & Endive Salad Lemon & Caper Dressing.
Smoked
Chicken & Caesar salad Crispy Panchetta.
MAIN
COURSES
Pan
Fried Lambs Liver Bacon & Pea Mash Red Wine Sauce Crispy
Onions.
Roast
Turkey with Pigs in Blankets Sage & Chestnut Stuffing Roast
Gravy Cranberry Sauce.
served with potatoes & vegetables
Rump
Steak Cooked to Medium - Spinach & Wild Mushroom Potato Rosti
Black Pepper & Whisky Cream Sauce
Pan
Fried Salmon Fillet Parsley & Mussel Mash Grain Mustard Cream
Ricotta
& Leek Wellington Spinach & Wild Mushroom Fricassee (V)
served with potatoes & vegetables
SWEETS
Sweet
Trio (a selection of three sweets)
Christmas
Pudding Brandy sauce
Service
is at your Discretion
10
per person Deposit is required to secure your reservation
Meal
Choices are required at least fourteen days prior to the event
for
all parties of six and above
Deposits/Payments
are non refundable in the event of a cancellation
Please
CLICK HERE for a Printable Menu in Adobe Acrobat Format
Please
CLICK
HERE for a Printable Pre-Order Sheet
