Beaujolais Nouveau Menu
Thursday 16th November 2005
5 Courses £29.95
*** Live Pianist ***
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Tomato & Peppercorn Soup - with Herb Croûton

Lobster & Vegetable Terrine - with a Red Pesto Sauce

Melon with Italian Ham - drizzled with a Fig & Honey Dressing

Smooth Chicken Liver Pâté - with an Apple Chutney and
Crusty French Bread

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Traditional Roast Turkey - with a Chestnut Farci and a
Cranberry Cream Jus

Oven-roasted Sirloin of Beef - served in a creamy Peppercorn Sauce

Delice of Salmon - served on a Thyme Cous-Cous with an
Oyster Mushroom Sauce

Supreme of Chicken - with oven-baked Apricots and a
Game Reduction

Èze style Nut Roast - sat on a bed of Honey-roasted
Mediterranean Vegetables

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Traditional Christmas Pudding with Brandy Cream

Chocolate Fudge Cake

Selection of Cheeses

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Coffee and Mint

Duck Breast - sliced on a Walnut Salad,
with a Honey Dressing

Quennelles of Crab Meat & Spring Onion - with a mixed Leaf Salad and Mango Dressing

Wild Mushrooms - sautéed with Garlic & Cream, served on a
toasted Crôuton

Oven-roasted Chicken Breast - tossed with Peppers on Rocket with a Pesto Dressing

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Leek & Potato Soup

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Medallions of prime centre-cut Fillet Steak - served with a rich
Port & Roquefort Sauce

Cannon of Lamb - oven-baked and served on a Sweet Potato Mash with a Rosemary & Red Wine Jus

Chicken Breast stuffed with Mushroom Mousse - served with a
Garlic Cream

Salmon Fillet stuffed with Spinach - wrapped in Smoked Salmon, served on a rich Tomato & Basil Sauce

Èze style Nut Roast - sat on a bed of Honey-roasted Mediterranean Vegetables, drizzled with Balsamic

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Traditional Christmas Pudding with Brandy Cream

Strawberry Gateau

French Cheese Board

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Coffee and Mint