Once again this year's Christmas party will be taking place after Christmas at the Owl. It will be Saturday 15th January starting from 7.30 with the meal aiming to be served from 8.00p.m
The cost will be £15 per head for a three course meal. Although coffee is not included I propose that as with previous years we meet the cost of coffee out of Regional funds.
If you would like to attend this year's party then please let me know by phone or emal. I need to have numbers, menu choices from below and a £5 per head deposit by the December club night. You can either pay a deposit now or pay the full amount in advance.
Menu
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Tomato and Basil Soup (V) - A light tomato soup blended with basil and garnished with crunchy cheesy croutons. Served with a bread roll and butter.
Chicken Liver Pâté with Redcurrants - A smooth pâté with chicken livers, pork and herbs, topped with a redcurrant and white Port glaze. Served with toast and butter.
Prawn Cocktail - King prawns in iceberg lettuce cups with Marie Rose sauce.
Creamy Garlic Mushrooms (V) - Button mushrooms pan-fried in garlic and finished with cream and herbs.
Served with toasted croutons.
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All our main courses are served with new and roast potatoes and seasonal vegetables:
Roast Turkey - Hand carved by our chefs, served with stuffing, bread sauce and cranberry sauce.
Traditional Roast Topside of Beef - Classically served with a Yorkshire pudding and horseradish sauce.
Sea Bass with Caper and Dill Sauce - Grilled fillets of sea bass served with a caper and dill sauce.
Duck with Spiced Cranberry Sauce - A roasted duck breast with a fruity cranberry and star anise spiced sauce.
Spiced Butternut and Brie Bake (V) - Spiced butternut squash slow-cooked with spinach, parsnips and mushrooms,mixed with cashew nuts, almonds and pine nuts and topped with creamy Brie.
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Christmas Pudding - Traditional rich fruit pudding, served with brandy sauce.
Lemon and Lime Soufflé - A sharp citrus mousse around a soft centre of lemon curd with a hint of vodka. Served with sugar curl wafers.
Spiced Winter Fruit Crumble - Bramley apple, pear and cranberries, spiced with cinnamon and topped with a golden crumble. Served with custard.
White Chocolate and Pistachio Cheesecake - Luscious white chocolate cheesecake topped with pistachios on a crunchy biscuit base. Served with cream.
The cost will be £15 per head for a three course meal. Although coffee is not included I propose that as with previous years we meet the cost of coffee out of Regional funds.
If you would like to attend this year's party then please let me know by phone or emal. I need to have numbers, menu choices from below and a £5 per head deposit by the December club night. You can either pay a deposit now or pay the full amount in advance.
Menu
------
Tomato and Basil Soup (V) - A light tomato soup blended with basil and garnished with crunchy cheesy croutons. Served with a bread roll and butter.
Chicken Liver Pâté with Redcurrants - A smooth pâté with chicken livers, pork and herbs, topped with a redcurrant and white Port glaze. Served with toast and butter.
Prawn Cocktail - King prawns in iceberg lettuce cups with Marie Rose sauce.
Creamy Garlic Mushrooms (V) - Button mushrooms pan-fried in garlic and finished with cream and herbs.
Served with toasted croutons.
********************
All our main courses are served with new and roast potatoes and seasonal vegetables:
Roast Turkey - Hand carved by our chefs, served with stuffing, bread sauce and cranberry sauce.
Traditional Roast Topside of Beef - Classically served with a Yorkshire pudding and horseradish sauce.
Sea Bass with Caper and Dill Sauce - Grilled fillets of sea bass served with a caper and dill sauce.
Duck with Spiced Cranberry Sauce - A roasted duck breast with a fruity cranberry and star anise spiced sauce.
Spiced Butternut and Brie Bake (V) - Spiced butternut squash slow-cooked with spinach, parsnips and mushrooms,mixed with cashew nuts, almonds and pine nuts and topped with creamy Brie.
************************
Christmas Pudding - Traditional rich fruit pudding, served with brandy sauce.
Lemon and Lime Soufflé - A sharp citrus mousse around a soft centre of lemon curd with a hint of vodka. Served with sugar curl wafers.
Spiced Winter Fruit Crumble - Bramley apple, pear and cranberries, spiced with cinnamon and topped with a golden crumble. Served with custard.
White Chocolate and Pistachio Cheesecake - Luscious white chocolate cheesecake topped with pistachios on a crunchy biscuit base. Served with cream.
