NEW YEAR'S EVE DINNER MENU
AMUSE-BOUCHE
STARTERS
Mushroom and shallot vol au vent (G, Mi, Sd)
Seafood rillette bound in a light citrus, horseradish and dill crème fraîche (F, Mi, Sd)
Or
Honey glazed goat’s cheese and fig tart with mixed leaves and cranberry relish (Mi, Mu, Sd)
INTERMEDIATE
Champagne and raspberry sorbet fizz (Sd)
MAINS
Roast venison striploin served medium with port wine jus, fondant potatoes, chantenay carrots and sugar snap peas (Sd)
Or
Butternut and lentil Wellington with white wine vegetable gravy, fondant potatoes, chantenay carrots and sugar snap peas (G, Sd)
DESSERTS
hocolate marquise flavoured with whisky, served with vanilla bean sauce and freeze dried raspberry crumb
Tea, coffee and petit fours (G, Mi, E, N, So
ALLERGENS
