Christmas Party Menu 2011
Starters
Cream of Leek and potato soup
Pumpkin risotto with pumpkin brittle red wine reduction
Home cured salmon gravadlax with beetroot remoulade and
chive crème fraiche
Confit leg of duck and toasted pistachio terrine with pear and fig chutney
Pork croquette with cider and apple risotto
Main Course
Traditional roast turkey with all the festive trimmings
Pot roast breast of pheasant with braised red cabbage bubble and squeak, bread sauce
Pan fried loin of pork with braised potato, cavolo nero sage and apple sauce
Parsnip and sultana tart with curly kale and parsley sauce
Pan roast breast of chicken with creamed potato sautéed sprouts and pancetta with red current sauce
Pan fried skate wing with mash potato green beans and caper butter
Desserts
Vanilla crème brulee, chocolate ice cream with a pear and walnut shot
Hot chocolate fondant with vanilla ice cream
Apple and sultana crumble
Christmas pudding with brandy butter
Tea/Coffee and mince pies
£24.95 for 4 courses
Christmas Day Menu 2011
Mulled wine and canapés on arrival
Starters
Wild mushroom and madeira soup with a poached black tail chicken egg
Lobster salad with ‘bacon lettuce and tomato’
Chicken liver and foie gras parfait with red onion marmalade and
toasted brioche
Pork croquette with cider and apple risotto, caramelised apples and calvados liquor
Confit of Rabbit and spring onion roulade wrapped in parma ham with quince chutney and mulled wine mayonnaise
Mains
Traditional roast turkey with all the trimmings, sage and apricot stuffing, chipolata and roasting juices
Pan roast breast of gressingham duck with layer baked potato, confit of baby onions, brussel sprouts. pancetta and curly kale with a red currant sauce
Fillet of Cornish sea bass with jerusalem artichoke and pearl barley risotto and white truffle dressing
Roast parsnip and apple tart with black cabbage parsley sauce and crisp apple salad
Beef fillet wellington, with fondant potato braised chard, girolle and trompet mushrooms, red onion tart and brandy and dijon mustard sauce
Desserts
Hot chocolate fondant with vanilla ice cream and chocolate tulle
Clementine parfait with orange jelly and citrus compote
Whole baked figs on toasted ginger bread and spiced plum sorbet
Vanilla crème brulee with chocolate ice cream, pear and walnut shot
Selection of British cheeses with pear and fig chutney, grapes and celery and cheese biscuits
Coffee Tea mince pies and brandy truffles
£60 per person
Supplied by...
Haymans Fishery Oxford, Derek Pigott Fruit and Veg Covent Garden, Bakers Butchers Witney, Hawkins bakery Witney, Prew Dairy’s Clanfield, Cheese Cellar London, Ben Lays eggs Fyfield
Wishing everybody a very Happy Christmas from us all at The Bell