Christmas Menu 2008
Starters
Soup of the Day
A Duo of Seasonal Melon with refreshing Water Ice
Served with a Blackberry and Redcurrant Compote
Smooth Chicken Liver Pate
Served with Baby Leaf Salad garnish and French Bread
Baby Cap Mushrooms dipped in Breadcrumbs and Deep Fat Fried
Served with Salad Garnish and Sour Cream and Chive Dip
Prawn and Champagne Smoked Salmon Roulade
Served with Baby Leaf Salad garnish and twist of Lemon Zest
Brie and Camembert Wedges Dipped in Breadcrumbs and Deep Fried
Served with Baby Leaf Salad garnish
Main Courses
Roast English Beef with a Yorkshire Pudding
Horseradish Sauce and a Rich Red Wine Gravy
Roast Lincolnshire Turkey
Served with a Chipolata wrapped in Bacon,
Sage & Onion Stuffing and Bread Sauce
Poached Salmon served with a White Wine and Cream Reduction Sauce
Flavoured with Prawns and Dill
Roast Leg of Lamb on a Bed of Red Cabbage
Served with Rosemary and Mini Roast Potatoes
Baked cap Mushrooms filled with Goats Cheese and Spinach
Finished with Crispy Breadcrumbs and a Rich Port Sauce
All Main Courses are served with Seasonal Vegetables
Desserts
Baileys Cheesecake
Served with Whipped Cream
Rich Fruit Christmas Pudding
Served with a White Rum Sauce
Warm Mince Pie
Served with Whipped Cream or Ice Cream
White Chocolate and Strawberry Moose
Decorated with Strawberries and Glazed
Fresh Lemon and Lime Charlotte
Finished with Lemon Slice and Glazed
Fresh Filtered Coffee
Served with hand-made Lincoln Imp Mints