Christmas Celebrations

We will serve our Christmas menu from

Wednesday 23rd November.

The restaurant will be open every lunch and dinner in December except

Sunday 4th, 11th and 18th December

We will be open all the way through from

Monday 19th December until Sunday 1st January

including

Christmas Eve, Christmas Day, Boxing Day, New Year's Eve and New Year's Day

CREVETTES EN FEUILLE DE BRICK, MARINEES AU BASILIC, COULIS DE POIVRONS ROUGES

Marinated tiger prawns cooked in crispy filo pastry, red pepper coulis

SOUP A L’OIGNON GRATINEE Traditional french onion soup topped with cheese and croutons (V)

PATE DE CANARD ET SON CHUTNEY DE POIRES. Duck Terrine with homemade pears chutney, and toasts(GF) (DF)

PETIT GATEAU D’HADDOCK FUME Smoked haddock fish cake, sweet chilli sauce

QUICHE AU FROMAGE DE CHEVRE Goat’s cheese and sundried tomatoes quiche, tomato and basil coulis

AUMONIERE DE SAUMON ET SAINT JACQUES Fresh fillet of organic salmon in filo pastry with scallops and spinach leaves, watercress sauce

DINDE DE NOEL Rolled turkey breast served with port and mushroom sauce (GF)

CABILLAUD A L’AIOLI Fresh cod fillet glazed with honey and garlic sauce (GF)

NAVARIN D’AGNEAU Slowly cooked lamb stew in white wine with carrots and leeks (GF) (DF)

SOUFFLE AU FROMAGE Double baked cheese soufflé (V

PALET AU CHOCOLAT Homemade chocolate mousse gateau, Bailey’s cream anglaise

GATEAU DE NOEL Traditional Christmas Pudding with brandy custard (GF)

CREPE SUZETTE Flambeed pan cake with orange Grand Marnier

THREE COURSES £ 29.95 THREE COURSES + CHEESE £ 32.95

 

 

Christmas Day Menu

ON ARRIVAL

SELECTION OF HOMEMADE CANAPES

STARTERS

SAINT JACQUES POELEES SUR FONDUE DE POIREAUX Seared scallops on a bed of leeks, Vermouth emulsion

CREVETTES FLAMBEES AU WHISKY Tiger prawns flambéed with Whisky, crispy salad(GF)

SOUPE A L’OIGNON FACON GRAND PERE French onion soup, topped with cheese and croutons and flavoured with a shot of vintage port

(served separately ) (V)

TERRINE DE LIEVRE A L’ARMAGNAC ET CHUTNEY A L’ORANGE AVEC BRIOCHE FRANCAISE Hare terrine, served with brioche and bitter orange chutney

 

MIDDLE COURSES

GRATIN DE CRABE THERMIDOR Crab and prawn glazed with thermidor sauce in a scallop shell

SOUFFLE AU CHAMPIGNONS SAUVAGES Double baked wild mushrooms and cheese soufflé

 

MAIN COURSE

LA DINDE DE NOEL; Traditional roasted turkey, served with diced mixed vegetables, dauphinoises potatoes and red wine gravy

DESSERTS

SELECTION DE FROMAGES Selection of matured French cheeses

GATEAU DE NOEL ACCOMPAGNE DE GLACE ET FLAMBE A VOTRE TABLE Christmas pudding served with clotted cream ice cream and flambéed at your table with brandy

LA MERINGUE DU GUILDHALL TAVERN; Hazelnut meringue filled with raspberries and cream , red fruits coulis

 

THREE COURSES £40 FOUR COURSES £50

 

 New Year

ON ARRIVAL

(7 pm) SELECTION OF HOMEMADE CANAPÉS AND CHAMPAGNE COCKTAIL

STARTERS

ASSIETTE DE LA MER hand picked local crab meat and lemon mayonnaise, grilled oysters with garlic butter, avocado guacamole and prawn, smoked salmon and dill cream

BISQUE DE HOMARD Lobster soup, cheese, homemade rouille and croutons

TO FOLLOW

SAINT-JACQUES THERMIDOR Fresh oven baked scallops in lobster sauce with mushrooms and prawns, gratinated with cheese

MAIN COURSES

CARRE D’AGNEAU, PUREE DE VITELOTTE ET JUS DE ROMARIN AU MIEL Dorset rack of lamb, purple crushed potatoes, honey and fresh rosemary sauce

DARNE DE LOUP AU RISOTO A LA PROVENCALE. Stone seabass cutlet served with risoto provencal ( tomato, capers, olives , garlic )

DESSERTS

PLATEAU DE FROMAGES Selection of matured French cheeses, homemade chutney, crackers

ASSIETTE DE DEGUSTATION Vanilla crème brulee, wild fruits of the forest mousse and hazelnut meringue on the same plate

Magic Show

from 7pm till 10.00pm during dinner then

Live Jazz Musician

till 1am with drinks

£100 per person