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.
* * * * *
Chestnut and stilton soup with cranberry crème
fraiche.
* * * * *
Arborio parmesan risotto, infused with black truffle,
topped with a pan seared king scallop.
* * * * *
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).
* * * * *
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).
* * * * *
Fresh ground coffee with a home made Belgian truffle.
A celebratory toast to
'THE FESTIVE SEASON'
* * * * *
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.
* * * * *
=
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.
|