CHRISTMAS PARTY MENU
CHRISTM AS PA R T Y M E N U S TA RT E R S PÂT É Smooth chicken liver pâté, chutney and brioche
MU SH RO OM S AU GR AT I N Chestnut mushrooms in garlic and cèpe Mornay sauce with a chive and Gruyère crust, served with rye toast
SA L MO N R I L L E T T E A rustic pâté of hot smoked and cured salmon, lightly flavoured with garlic, red onion and fresh herbs, served with watercress, caper berries and rye & caraway wedge
T OM AT O A N D H A R I S SA S OU P Lightly spiced smooth tomato and harissa soup with chives and rye & caraway wedge
C RO QU E T T E S DE CA NA R D Pulled duck croquettes with watercress and orange & chilli jam
MAINS STEAK FRITES 8oz Charolais sirloin steak with French fries, pea shoots, garlic butter and your choice of peppercorn or béarnaise sauce (*supplement 5.00)
T U R K E Y PAU PI E T T E Turkey fillet with sage and apricot stuffing, served with braised red cabbage, roast winter vegetables, ‘pigs in blankets’ and roasting gravy
C O N F I T DE CA NA R D Slow-cooked Brittany duck leg with sage & onion dauphinoise potatoes, French beans and your choice of cherry or orange sauce
TA RT E Warm pastry parcel filled with roast vegetables and Mornay sauce on a red pepper tapenade, with asparagus spears
SA L MO N E N PA PI L L O T E Salmon fillet steamed in parchment with asparagus and ratatouille served with buttered herb potatoes and spinach
DE S SE RT S C R È M E BRÛ L É E Caramelised vanilla crème with strawberry & black pepper sorbet
WIN TER ETON ME SS Meringue nest with mulled winter berries, vanilla ice cream, crème Chantilly and raspberry pieces with strawberry coulis
C HO C OL AT À L’ OR A NGE Chocolate orange pot, Cointreau cream & fresh orange
W I N T E R F RU I T C RU M BL E Mulled forest fruit with pecan crumble & crème anglaise
SÉ L E C T IO N DE F ROM AGE S French farmers’ artisan cheese board with baby figs, grapes, celery and water biscuits or baguette (*supplement 3.00)
TA RT E AU C I T RO N Lemon tart and crème fraîche Suitable for vegetarians
Made gluten free
Can be made gluten free on request
C H R I S T M A S DAY MENU O N A R R I VA L A selection of French charcuterie, breads & olives
S TA RT E R S PÂT É Smooth chicken liver pâté, chutney and brioche
CREVETTES King prawns in garlic & smoked chilli butter with baguette
MU SH RO OM S AU G R AT I N Chestnut mushrooms in garlic and cèpe Mornay sauce with a chive and Gruyère crust, served with rye toast
S A L MO N R I L L E T T E A rustic pâté of hot smoked and cured salmon, lightly flavoured with garlic, red onion and fresh herbs, served with watercress, caper berries and rye & caraway wedge
T OM AT O A N D H A R I S S A S OU P
Lightly spiced smooth tomato and harissa soup with chives and rye & caraway wedge
C RO QU E T T E S DE CA NA R D Pulled duck croquettes with watercress and orange & chilli jam
SORBET Coupe of lemon sorbet with Pigalle Brut, to refresh
MAINS B ΠU F B OU RGU IG NO N Slow-cooked beef in red wine, smoked bacon and mushrooms with green beans, carrots and served with herb mash
STEAK FRITES 7oz Charolais fillet with French fries, pea shoots, garlic butter and your choice of peppercorn or béarnaise sauce
T U R K E Y PAU PI E T T E Turkey fillet with sage and apricot stuffing, served with braised red cabbage, roast winter vegetables, ‘pigs in blankets’ and roasting gravy
C O N F I T DE CA NA R D Slow-cooked Brittany duck leg with sage & onion dauphinoise potatoes, French beans and your choice of cherry or orange sauce
TA RT E Warm pastry parcel filled with roast vegetables and Mornay sauce on a red pepper tapenade, with asparagus spears
S A L MO N E N PA PI L L O T E Salmon fillet steamed in parchment with asparagus and ratatouille served with buttered herb potatoes and spinach
DE SSE RT S C R È M E B RÛ L É E Caramelised vanilla crème with strawberry & black pepper sorbet
WINTER ETON MESS Meringue nest with mulled winter berries, vanilla ice cream, crème Chantilly and raspberry pieces with strawberry coulis
C HO C OL AT À L’ OR A NG E Chocolate orange pot, Cointreau cream & fresh orange
W I N T E R F RU I T C RU M B L E Mulled forest fruit with pecan crumble & crème anglaise
S É L E C T IO N DE F ROM AG E S French farmers’ artisan cheese board with baby figs, grapes, celery and water biscuits or baguette
TA RT E AU C I T RO N Lemon tart and crème fraîche
Coffee & truffles Suitable for vegetarians
Made gluten free
Can be made gluten free on request
N E W Y E A R’ S E V E MENU
S TA RT E R S PÂT É
Smooth chicken liver pâté, chutney and brioche
CREVETTES king prawns in garlic & smoked chilli butter with baguette
MU SH RO OM S AU GR AT I N Chestnut mushrooms in garlic and cèpe Mornay sauce with a chive and Gruyère crust, served with rye toast
SA L MO N R I L L E T T E A rustic pâté of hot smoked and cured salmon, lightly flavoured with garlic, red onion and fresh herbs, served with watercress, caper berries and rye & caraway wedge
T OM AT O A N D H A R I S SA S OU P Lightly spiced smooth tomato and harissa soup with chives and rye & caraway wedge
C RO QU E T T E S DE CA NA R D Pulled duck croquettes with watercress and orange & chilli jam
MAINS
B ΠU F B OU RGU IG NO N Slow-cooked beef in red wine, smoked bacon and mushrooms with green beans, carrots and served with herb mash
STEAK FRITES 7oz Charolais fillet with French fries, pea shoots, garlic butter and your choice of peppercorn or béarnaise sauce
P OU L E T BR E T O N Roast chicken suprême with mushrooms, courgettes, leeks and herb & wine sauce with mash
C O N F I T DE CA NA R D Slow-cooked Brittany duck leg with sage & onion dauphinoise potatoes, French beans and your choice of cherry or orange sauce
TA RT E Warm pastry parcel filled with roast vegetables and Mornay sauce on a red pepper tapenade, with asparagus spears
SA L MO N E N PA PI L L O T E Salmon fillet steamed in parchment with asparagus and ratatouille served with buttered herb potatoes and spinach
DE S SE RT S C R È M E BRÛ L É E Caramelised vanilla crème with strawberry & black pepper sorbet
WIN TER ETON ME SS Meringue nest with mulled winter berries, vanilla ice cream, crème Chantilly and raspberry pieces with strawberry coulis
C HO C OL AT À L’ OR A NGE Chocolate orange pot, Cointreau cream & fresh orange
W I N T E R F RU I T C RU M BL E Mulled forest fruit with pecan crumble & crème anglaise
SÉ L E C T IO N DE F ROM AGE S French farmers’ artisan cheese board with baby figs, grapes, celery and water biscuits or baguette
TA RT E AU C I T RO N
Lemon tart and crème fraîche
Suitable for vegetarians
Made gluten free
Can be made gluten free on request
MU SH RO OM S AU GR AT I N Chestnut mushrooms in garlic and cèpe Mornay sauce with a chive and Gruyère crust, served with rye toast
SA L MO N R I L L E T T E A rustic pâté of hot smoked and cured salmon, lightly flavoured with garlic, red onion and fresh herbs, served with watercress, caper berries and rye & caraway wedge
T OM AT O A N D H A R I S SA S OU P Lightly spiced smooth tomato and harissa soup with chives and rye & caraway wedge
C RO QU E T T E S DE CA NA R D Pulled duck croquettes with watercress and orange & chilli jam
MAINS STEAK FRITES 8oz Charolais sirloin steak with French fries, pea shoots, garlic butter and your choice of peppercorn or béarnaise sauce (*supplement 5.00)
T U R K E Y PAU PI E T T E Turkey fillet with sage and apricot stuffing, served with braised red cabbage, roast winter vegetables, ‘pigs in blankets’ and roasting gravy
C O N F I T DE CA NA R D Slow-cooked Brittany duck leg with sage & onion dauphinoise potatoes, French beans and your choice of cherry or orange sauce
TA RT E Warm pastry parcel filled with roast vegetables and Mornay sauce on a red pepper tapenade, with asparagus spears
SA L MO N E N PA PI L L O T E Salmon fillet steamed in parchment with asparagus and ratatouille served with buttered herb potatoes and spinach
DE S SE RT S C R È M E BRÛ L É E Caramelised vanilla crème with strawberry & black pepper sorbet
WIN TER ETON ME SS Meringue nest with mulled winter berries, vanilla ice cream, crème Chantilly and raspberry pieces with strawberry coulis
C HO C OL AT À L’ OR A NGE Chocolate orange pot, Cointreau cream & fresh orange
W I N T E R F RU I T C RU M BL E Mulled forest fruit with pecan crumble & crème anglaise
SÉ L E C T IO N DE F ROM AGE S French farmers’ artisan cheese board with baby figs, grapes, celery and water biscuits or baguette (*supplement 3.00)
TA RT E AU C I T RO N Lemon tart and crème fraîche Suitable for vegetarians
Made gluten free
Can be made gluten free on request
C H R I S T M A S DAY MENU O N A R R I VA L A selection of French charcuterie, breads & olives
S TA RT E R S PÂT É Smooth chicken liver pâté, chutney and brioche
CREVETTES King prawns in garlic & smoked chilli butter with baguette
MU SH RO OM S AU G R AT I N Chestnut mushrooms in garlic and cèpe Mornay sauce with a chive and Gruyère crust, served with rye toast
S A L MO N R I L L E T T E A rustic pâté of hot smoked and cured salmon, lightly flavoured with garlic, red onion and fresh herbs, served with watercress, caper berries and rye & caraway wedge
T OM AT O A N D H A R I S S A S OU P
Lightly spiced smooth tomato and harissa soup with chives and rye & caraway wedge
C RO QU E T T E S DE CA NA R D Pulled duck croquettes with watercress and orange & chilli jam
SORBET Coupe of lemon sorbet with Pigalle Brut, to refresh
MAINS B ΠU F B OU RGU IG NO N Slow-cooked beef in red wine, smoked bacon and mushrooms with green beans, carrots and served with herb mash
STEAK FRITES 7oz Charolais fillet with French fries, pea shoots, garlic butter and your choice of peppercorn or béarnaise sauce
T U R K E Y PAU PI E T T E Turkey fillet with sage and apricot stuffing, served with braised red cabbage, roast winter vegetables, ‘pigs in blankets’ and roasting gravy
C O N F I T DE CA NA R D Slow-cooked Brittany duck leg with sage & onion dauphinoise potatoes, French beans and your choice of cherry or orange sauce
TA RT E Warm pastry parcel filled with roast vegetables and Mornay sauce on a red pepper tapenade, with asparagus spears
S A L MO N E N PA PI L L O T E Salmon fillet steamed in parchment with asparagus and ratatouille served with buttered herb potatoes and spinach
DE SSE RT S C R È M E B RÛ L É E Caramelised vanilla crème with strawberry & black pepper sorbet
WINTER ETON MESS Meringue nest with mulled winter berries, vanilla ice cream, crème Chantilly and raspberry pieces with strawberry coulis
C HO C OL AT À L’ OR A NG E Chocolate orange pot, Cointreau cream & fresh orange
W I N T E R F RU I T C RU M B L E Mulled forest fruit with pecan crumble & crème anglaise
S É L E C T IO N DE F ROM AG E S French farmers’ artisan cheese board with baby figs, grapes, celery and water biscuits or baguette
TA RT E AU C I T RO N Lemon tart and crème fraîche
Coffee & truffles Suitable for vegetarians
Made gluten free
Can be made gluten free on request
N E W Y E A R’ S E V E MENU
S TA RT E R S PÂT É
Smooth chicken liver pâté, chutney and brioche
CREVETTES king prawns in garlic & smoked chilli butter with baguette
MU SH RO OM S AU GR AT I N Chestnut mushrooms in garlic and cèpe Mornay sauce with a chive and Gruyère crust, served with rye toast
SA L MO N R I L L E T T E A rustic pâté of hot smoked and cured salmon, lightly flavoured with garlic, red onion and fresh herbs, served with watercress, caper berries and rye & caraway wedge
T OM AT O A N D H A R I S SA S OU P Lightly spiced smooth tomato and harissa soup with chives and rye & caraway wedge
C RO QU E T T E S DE CA NA R D Pulled duck croquettes with watercress and orange & chilli jam
MAINS
B ΠU F B OU RGU IG NO N Slow-cooked beef in red wine, smoked bacon and mushrooms with green beans, carrots and served with herb mash
STEAK FRITES 7oz Charolais fillet with French fries, pea shoots, garlic butter and your choice of peppercorn or béarnaise sauce
P OU L E T BR E T O N Roast chicken suprême with mushrooms, courgettes, leeks and herb & wine sauce with mash
C O N F I T DE CA NA R D Slow-cooked Brittany duck leg with sage & onion dauphinoise potatoes, French beans and your choice of cherry or orange sauce
TA RT E Warm pastry parcel filled with roast vegetables and Mornay sauce on a red pepper tapenade, with asparagus spears
SA L MO N E N PA PI L L O T E Salmon fillet steamed in parchment with asparagus and ratatouille served with buttered herb potatoes and spinach
DE S SE RT S C R È M E BRÛ L É E Caramelised vanilla crème with strawberry & black pepper sorbet
WIN TER ETON ME SS Meringue nest with mulled winter berries, vanilla ice cream, crème Chantilly and raspberry pieces with strawberry coulis
C HO C OL AT À L’ OR A NGE Chocolate orange pot, Cointreau cream & fresh orange
W I N T E R F RU I T C RU M BL E Mulled forest fruit with pecan crumble & crème anglaise
SÉ L E C T IO N DE F ROM AGE S French farmers’ artisan cheese board with baby figs, grapes, celery and water biscuits or baguette
TA RT E AU C I T RO N
Lemon tart and crème fraîche
Suitable for vegetarians
Made gluten free
Can be made gluten free on request
