Christmas Party Menu 2008

Cream of tomato soup with basil and drambuie
Norwegian prawns bound in a marie rose sauce served on a bed of green salad
Mandarain and sweet melon cocktail marinated in port and honey
Breast of chicken wrapped in smoked bacon served on a crescent of puff pastry with a mushroom, cream and white wine sauce
Hot game pate en croute served with a port and red berry sauce
Smoked venison thinly sliced and served with cassis coules, straw potatoes and salad leaves
West Coast crab fishcake served with lemon and dill mayonnaise

Traditional roast turkey with apricot and chestnut stuffing, chipolatas in smoked bacon and potatoes
Fillet of Scottish salmon poached in white wine coated
with a white butter sauce
Roast loin of pork served with an apricot flavoured gravy,
fresh vegetables and roast potatoes
Oven baked shank of lamb flavoured with rosemary and a hint of garlic served with poached pear and mint jelly
Venison pie prepared to an old fashioned recipe using port, guinness and pickled walnuts served wtih fresh vegetables and buttered potatoes
Filo parcel of asparagus, leeks, cauliflower, salsify and brie served on a bed of buttered fettucini with an aromatic tomato and basil sauce

Homemade Christmas Pudding
Blueberry pavlova served with whipped cream
and blueberries in sloe gin
Squidgy chocolate roulade
Baked apple cheesecakeA selection of fine cheeses with biscuits