New Year Gala Dinner 2007
Pea and Truffle Oil Soup with créme chantilly and homemade bread
Quail and Gammon Hock Terrine served with du puy lentil
salad
Baked Apple stuffed with
Goats Cheese and Raisins on a bed of mixed leaves and
walnuts
Organic Scottish Salmon
cured with Beetroot and Orange with blinis and an orange confit
ChâteauBriand pan-fried with a bearnaise
sauce served with jerusalem
artichoke mash
Pheasant and Partridge Papillote stuffed with wild mushrooms served with a mulled wine
sauce and pomme château
Line-caught Sea Bass pan-fried with scallops served with tagliatelle and
a saffron sauce
Selection of Vegetarian
Delice cheese fondue, tempura baby
vegetables and walnut and roasted pumpkin pasta
Pear Belle Helene served with hot chocolate
sauce and vanilla pod ice cream
Chocolate Fondant served with créme anglais
Baileys Créme Brûlée with a cranberry compote
Banoffee Cheesecake with
Christmas Pudding ice cream