d’Arry’s Christmas Party Menu 2011 st
Available from the 1 December until Christmas Eve (Lunch or Dinner)
Starters
Lightly spiced honey roast butternut and parsnip soup served in a warm crusty cottage loaf Crumbed Portobello mushroom stuffed with Stilton, served with a selection of cold cured meats, olives and roquette salad with homemade flat bread Haddock and Home smoked salmon terrine served with watercress, cherry tomato salad and a mustard dressing Shredded Peking duck and Port cured foie-‐ gras served with toasted garlic ciabatta croutons and micro-‐ cress
Mains
Pan seared, slow -‐cooked oven roast venison served pink with thyme and garlic infused potato dauphinoise, purple sprouting broccoli and a rich red wine jus £2 supplement) Turkey ballentine stuffed with homemade pork, sage and apricot stuffing topped with a ‘pig in a blanket’ on a bed of spiced Savoy cabbage with a cranberry jus served with all the classic condiments A pair of sea bass fillets wrapped and baked with ginger, spring onion, garlic and light soya sauce served on a bed of chive and potato puree and crispy sautéed bok choy Wild mushroom and white truffle tagliatelle pasta cooked in creamy spinach, onion, garlic and goat’s cheese sauce topped with micro-‐ cress salad
Desserts
Christmas pudding served with fresh berries and hot custard Potted dark chocolate mousse served with a nut & raisin biscotti, vanilla pod and a Bailey’s Chantilly cream Rum, raisin and pistachio parfait served with crème an glaze and caramelised pistachio nut D’Arry’s Cheeseboard with a selection of three English cheeses, celery, grapes and homemade berry compote served with water biscuits
2 Courses -‐ £23.95, 3 Courses -‐ £28.95 Pre-‐order and £10/head deposit required per person (Optional Service charge 10% on groups of 8 or more)