New Year's Eve Party Menu 2004

A Glass of Fizz served at your table

~ To Start…~
V A Warm Quails Egg, Asparagus & Hollandaise Tart
or
V Marinated Goats Cheese with a Nectarine & Honey Dressing
or
Gourmet Seafood Cocktail with King Prawns, Crayfish Tails & Tiger Prawns
lightly coated with Marie Rose Sauce
or
A Warm Salad of Marinated Pigeon Breast, Caramelised Shallot & Apple Wedges
on Continental Lettuces with a Plum & Smoked Garlic Dressing

~ To Follow…~
Roast Free-Range Goose with a Cranberry & Orange Stuffing,
served with its Own Jus & garnished with a Fresh Fig filled
with Somerset Brie & wrapped in Bacon
or
Pan-Fried Rib-Eye Steak topped with a Wild Mushroom, Madeira & Horseradish Sauce
finished with Cream, served with Gratin Dauphinoise Potato
or
Supreme of Salmon wrapped in Buttered Spinach & Smoked Salmon,
encased in Filo Pastry, served with a Tangy Orange & Cardamom Sauce
or
V Puff Pastry Box filled with Roasted Mediterranean Vegetables layered with
Sweet Potato Mousse, served with a Sweet Chilli & Vine Tomato Sauce

 ~ All served with a selection of fresh market vegetables ~

~ Desserts…~
V Three Layer Chocolate Mousse Cake
or
V A Warm Pear & Almond Tart
or
Pistachio & Amaretti Cheesecake
or
V Platter of Local Cheeses

~ To Finish…~
Cafetiere of coffee & mints