Starter
CREPE FORESTIERE
Herb pancakes filled with mushrooms and spinach, topped with a cheese sauce, or
TRADITIONAL ATLANTIC PRAWN COCKTAIL
Atlantic prawns served on a bed of French lettuce, topped with cocktail sauce.
or
CHEFS TOMATO SOUP
Home made tomato soup laced with gin, finished with cream and croutons
Main Course
ESCALOPE OF TURKEY
Escalope Turkey served with sliced mushroom in a cream Vermounth sauce with chestnuts.
or
SUPREME OF SALMON CAJUN STYLE
Fillet of Salmon season spices sealed in hot butter baked, then served with béarnaise sauce.
or
SIRLOIN STEAK CREOLE STYLE
Tender sirloin steak, seasoned with Creole herbs and spices, cooked in olive oil.
Served with mushrooms and tomato.
SELECTION OF FRESH VEGETABLES AND POTATOES with all main courses.
Dessert
TRADITIONAL CHRISTMAS PUDDING
served with Brandy sauce.
or
CRÈME BRULEE
or
HOT CHOCOLATE FUDGE CAKE
Served with crème anglaise
Finished with freshly made
COFFEE AND MINTS |
