Kir Royale
a glass of house champers with a dash of cassis
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| STARTERS |
Honey Roasted Parsnip Soup
|
Chicken Liver and Cranberry Pate
with redcurrant and red wine jelly |
Mushroom Carpaccio
|
Smoked Tuna Roulade
a roulade of smoked tuna with cream cheese basil and sun blushed tomatoes
|
Warm Tea Smoked Duck Salad on
a crisp oriental salad
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| MAINS |
Breast of Chicken
filled with pork, chestnut and cranberries
roasted then set on boulanger potatoes with a red wine jus
|
Roast Pheasant
Roast pheasant in a port and red currant sauce
with dauphinoise potatoes |
| Rack of English Lamb
cooked with rosemary and garlic
served with new potatoes and celeriac gratin |
Rump of Beef Bourguignon
sautéed rump steak in a rich red wine sauce with
baby onions, mushrooms and smoked pancetta,
served with dauphinoise potatoes |
Baked Smoked Cod on Saffron Risotto
with crisp pancetta, hollandaise sauce and soft poached egg
|
Steak Frites
10oz rib eye grilled to order. served with rocket salad
and french fries (optional peppercorn or blue cheese sauce) |
The Backstreet Festive Nut Roast
a superb concoction of nuts, lentils and herbs to suit all you veggies |
Vegetable Strudel
Roasted vegetables wrapped in crisp puff pastry with a blue cheese sauce |
Forest Mushroom, Walnut and Blue Cheese Risotto
forest mushrooms, chestnuts and walnuts, cooked with arboria rice and blue cheese |
Vegetable Tagine |
Vegetable Moussaka
roasted vegetables and sliced potatoes in a creamy béchamel sauce
|
HOMEMADE DESSERTS |
Christmas Pudding
with brandy sauce |
Chef’s Amaretto Cheesecake |
Whisky and Orange Brioche Bread ‘n Butter Pudding |
Chocolate and Hazelnut Brownie
with vanilla ice cream |
Mulled Wine ‘Tiramisu’ berry
fruits, mulled wine soaked sponge and mascarpone
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