2011 Christmas Eve Dinner |
|
|
- Soup of the day with homemade bread
- Chef’s smooth chicken liver pate with apricot and cinnamon
chutney served with toast
- Smoked salmon with a warm herb pancake, beetroot salad and horseradish crème fraiche
- Wild forest and button mushrooms in brandy and smoked
paprika cream on a herb bruschetta
- Poached pear, warm goat’s cheese and walnut salad with apple vinaigrette
- All starters are served with homemade bread and butter
|
- Traditional Cumbrian roast turkey with apricot and chestnut stuffing,
roast potatoes, pigs in blankets and roast gravy
- Grilled sea bass fillet, parmentier potatoes with a white wine leek and mussel cream sauce
- Slow braised lamb shank with creamy mash and honey roast parsnips, roast jus
- Baked aubergine filled with casserole of tomatoes, onions and
peppers with cinnamon, garlic and herbs topped
with mozzarella, roasted new potatoes
- Pork loin stuffed with prunes on apple, bacon and savoy cabbage, roasted new potatoes and cider jus
- All main dishes are served with fresh vegetables
|
- Christmas pudding with brandy sauce
- Dark chocolate and Baileys panna cotta with vanilla cream
- Plum frangipane with rum and raisin ice cream
- Lemon citrus tart with orange sorbet and raspberry sauce
- Selection of cheeses with biscuits, grapes and celery
|
| |
| . |
| |
Home