Woods Christmas Party Menu 2011

from 5.30pm

3 courses £25

Artisanal sourdough breads, Welsh butter, virgin olive oil, mixed seeds & aged balsamic

Starters

Jerusalem artichoke & potato soup, hazelnut oil (v)

 

Woods cured salmon, pomegranate dressing

 

Pressed terrine of confit chicken, walnut & raisin, pear & shallot chutney

 

Five spiced duck leg, puy lentils, quince jelly & Sherry jus

 

Grilled polenta, white truffle oil, shaved parmesan & pine nuts (v)

Mains

Galantine of local turkey, thyme & orange stuffing, pigs in blankets, braised savoy & jus rôti

 

Slow cooked pork belly, caramel apple, potato puree, fennel slaw, honey & clove sauce

 

Roasted cod loin, hazelnut & lemon butter crust, carrot purée

 

Smoked haddock & mussel pie, buttered kale & polenta chips

 

Baked butternut squash, spinach, artichoke & perl wen gratin (v)

All mains served with roasted new potatoes & selection of vegetables

Desserts

Laurent’s Christmas pudding, brandy cream sauce

 

Winter mess, almonds & honey

 

Cinnamon & orange sponge pudding, cardamom & honey custard

 

Warm apple sauce cake, winter spices ice cream

 

Selection of artisanal cheeses & biscuit, grape chutney

 

3 courses £35

Artisanal sourdough breads, Welsh butter, virgin olive oil, mixed seeds & aged balsamic

Starters

Parsnip & vanilla scented soup, parsnip crisps (v)

 

Hand carved Woods cured salmon, pink grapefruit dressing & watercress salad

 

Pressed terrine of ham hock & foie gras, Sauternes poached carrot puree, toasts

 

Roasted wood pigeon breasts, pancetta braised puy lentils, truffled jus, straw potatoes

 

Grilled crottin de Chavignol,  quince, apple, celery & hazelnuts salad, 20 year balsamic reduction (v)

Mains

Locally farmed turkey galantine, thyme & orange stuffing, pigs in blankets, braised savoy & jus rôti

 

Braised shank of lamb, celeriac & carrot mash, roasted parsnip , thyme & honey jus

 

Slow cooked pave of Loch Duart salmon, basil cream sauce, broccoli purée, confit potatoes

 

Gilt head bream fillet, marinated artichoke & potato sauté, chive crème fraiche, shallot dressing

 

Baked butternut squash, spinach, artichoke & perl wen gratin (v)

All mains served with roasted new potatoes & selection of vegetables

Dessert

Laurent’s Christmas pudding, brandy cream sauce

 

Winter mess, almonds & honey

 

Saffron poached pear crème brulée, Steven’s shortbread biscuits

 

Cinnamon & orange sponge pudding, cardamom & honey custard

 

Selection of artisanal cheeses & biscuit, grape chutney

                                                                                                                                                                                                  

A  10% discretionary service charge applies to any party of 6 & over