OAK ROOM PARTY NIGHT MENU 2010

Amuse

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Roast parsnip soup with a blue cheese crouton
Salmon and herb Ballontine dill crème fraiche, toasted granary bread
Confit duck, cabbage and cannellini bean terrine red currant compote
Cauliflower and beetroot fritters soy and ginger mayonnaise

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Butter roast turkey with traditional accompaniments
Roast rump of beef
Slow roast leg of pork
Grilled fillet of seabass butter beans with chorizo and kale, parsley butter sauce
Tomato, aubergine, courgette, red onion and goats cheese lasagne deep fried rocket

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White Hart Christmas pudding with brandy sauce

Pistachio nut crème brulee

Granny Smith apple trifle

Black stick blue with quince jelly and biscuits

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Coffee and home made mince pie