CHRISTMAS DAY MENU 2011
at The White Heart

(Pre-order is required by 18th December)

A Gesture Gift for the Ladies.

Pre-dinner glass of mulled wine.

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Chestnut and stilton soup with cranberry crème fraiche.

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Arborio parmesan risotto, infused with black truffle,
topped with a pan seared king scallop.

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Turkey duo, with sage onion and brown meat stuffing, pigs in blankets.
Bread sauce, cranberry and port sauce.
Dressed in rich home made roast gravy.

Fillet of Beef Wellington served with a rich onion sauce. (£5.00 supplement)

Whole dressed lobster thermidor. With shrimp, dill and lemon butter.
(£7.00 supplement)

Christmas enchilada, filled with a medley of apricots, wild mushrooms, chestnuts and leeks topped with a thyme infused cream sauce.

Oven baked aubergine roulade, stuffed with Provencal vegetables
and crumbled feta cheese. Topped with herbs and garlic bread crumbs.

Pesce duo. Pan seared fillet of Sea Trout and flaked salmon fishcake,
served with a dill hollandaise sauce.

(All our main courses are served with carrot and swede, braised red cabbage
with apple and raisins, buttered brussel sprouts, sprinkled with crispy lardons,
roast potatoes and cranberry with orange sauce).

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Luxury home made Christmas plum pud! With brandy sauce.

Mulled wine and raspberry trifle.

Christmas pudding ice cream, served with warm orange and chocolate sauce.

Seriously sticky toffee and date pudding, served with vanilla ice cream.

Colstan Bassett Stilton (a Christmas favourite).

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Fresh ground coffee with a home made Belgian truffle.

A celebratory toast to 'THE FESTIVE SEASON'

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Adults 6 Courses inc aperitif. £69.95.
Children £30.00 and a gift from Santa’s sack.
Tots also catered for please ask.

A HAPPY CHRISTMAS TO ONE AND ALL
A £20.00 non returnable deposit is required to confirm your booking.

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= Vegetarian

All bookings are confirmed with a £10 p/p non returnable deposit,
payable at the time of making the booking.

Seating at public events may be party shared seating.

Group organisers are required to ensure that all pre orders and
special dietary requirements are provided at least 10 days prior
to the event, either by post or email.

We request that only one payment be made for the whole group booking.