Sample Menus Christmas Eve Dinner

Starters

Chilled fan of cantaloupe melon with a wild berry and mulled wine compote (v)

Traditionally oak smoked trout fillet on a colourful bed of tossed salad dressed with a dill pesto and citrus mayonnaise

Celery, apple and Stilton soup served with a selection of fresh rolls (v)

Vegetable and barley soup flavoured with lamb stock and served with a selection of fresh rolls

Mushrooms marinated in a lemon and herb vinaigrette set on a bed of salad leaves with asparagus (v)

Home made spicy meatballs in a fresh tomato and basil sauce with chilli fried rice

Deep-fried breaded goujons of plaice with tartare sauce and lemon

Orange, grapefruit or tomato fruit juice (v)

Intermediate

Garlic and parsley marinated king prawn brochettes on a bed of noodles with sweet and sour sauce

Blackcurrant sorbet (v)

Main Courses

Roast fillet of beef served with brandy cream tarragon sauce

Boneless chicken breast wrapped in smoked bacon presented with a leek and wild mushrooms sauce

Grilled halibut fillet served with a broccoli and smoked salmon sauce

Filo pastry basket filled with roasted vegetables and feta cheese with a herb tomato sauce (v)

Pan fried button mushrooms in a garlic and cream sauce and served with garlic bread (v)

Buttered peas and cauliflower florets with parsley butter

Sautéed potatoes with sliced onions and potatoes cooked in stock with bacon and chopped parsley

Sweets

Home-made sticky toffee pudding with semi whipped cream

Terrine of White & Dark Chocolate presented with a rich chocolate and Cointreau sauce

Strawberries soaked in white wine and caster sugar, vanilla ice-cream and semi-whipped cream

Toffee ripple, mint choc chip, strawberry, chocolate or vanilla ice cream

Red Cheddar and Caerphilly cheese and biscuits

Freshly percolated coffee and After Eight mints

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