N e w Y e a r s E v e

G a l a M e n u

Four Courses ... £35.00 per person

Served between 5 – 9 p m

December 31

Booking Essential

To S t a r t

→HOMEMADE SOUP

Moroccan Spiced Cauliflower Soup with Gruyere Crouton served with an Organic Mini Loaf

A p p e t i s e r s

→ BABY SPINACH RISOTTO

Spinach, Pea, & Feta Risotto with Parmesan and Rocket Salad

→ HOME CURED GRAVLAX OF SALMON

Roses of Home Cured Salmon served with Sun Blush Tomatoes and Lambs Lettuce Salad with Lemon Aioli

→ CRISPY PEKING DUCK

Crispy Aromatic Goosnargh Duck served on a bed of Dressed Leaves with Plumb Dip and Mini Pancakes

→ MEDITERRANEAN CRAB CAKES

Homemade Crab Cakes bound with Mediterranean Spices, Chilli and Mashed Potatoes served on Mixed Leaves with a Lime and Yoghurt Vinaigrette

M a i n s

→ ROAST SIRLOIN OF BEEF

Local Roast Sirloin of Beef with Crispy Roast Potatoes, Mash, Seasonal Vegetables, Rich Red Wine Roasting Juices & a Homemade Yorkshire Pudding

→ BAKED SALMON ITALIANO

Fresh Wild Scottish Salmon, oven baked in White Wine and served on a bed of Pesto and Wild Mushroom Linguine Pasta. Topped with a Rocket Salad and Gruyere Cheese Salad

→ JACK CHICKEN

Fresh Local Chicken Breast stuffed with Neeps alongside Haggis Dumplings, Seasonal Vegetables, Fondant Potato and a Rich Jack Daniels & Red Wine Sauce

→ SEITAN & CORN SAUTE

Seitan and Corn Sauté with Cilantro and Lime served on a bed of Fresh Saffron Rice with Guacamole

→ SMOKEY PORK MASALA

Pan Fried Smoked Paprika Pork Fillet in a Rich Creamy Red Onion Sage and Masala Sauce served with Sticky Lime Rice

D e s s e r t s

→ BAILEYS CHOCOLATE TORTE

Baileys and Chocolate Torte served with Chantilly Cream and Fresh Fruit Compote

→ WINTER BERRY CITRUS MOUSSE

Orange Mousse topped with Fresh Berries and Clotted Cream

→ CHOCOLATE FUDGE CAKE

An indulgent Hot Chocolate Fudge Cake served with Custard or Vanilla Ice-Cream

→ STICKY TOFFEE PUDDING