New Year’s Eve Dinner

Starters

Honeydew melon nest filled with strawberries and kiwi drizzled with raspberry coulis (v)

Black and white pudding served on spring onion mash and topped with whole grain mustard gravy

Vegetable spring rolls with sweet and sour sauce and long grain rice (v)

Salmon and crab terrine wrapped around smoked salmon on a lemon salad with dill vinaigrette

Chefs’ own chicken liver pâté flavoured with brandy and served with Cumberland sauce and a garlic bread slice

Selection of fruit juices (v)

Soups

Scotch broth served with a selection of fresh rolls

Carrot and coriander soup served with a selection of fresh rolls (v)

Intermediate

Prawns in filo pastry served with sweet chilli sauce and rice

Lemon sorbet (v)

Main courses

Roast fillet of beef served with a rich port wine gravy

Supreme of chicken with a haggis filling, wrapped in smoked bacon and served with a whisky jus

Grilled fillet of sea bass served with a sauce of white wine, cream and julienne of vegetables

Goats’ cheese and caramelized red onion tart served with wild rocket salad (v)

Lemon glazed baton carrots and buttered broccoli spears

Saute potatoes with sliced onions and new boiled potatoes

Sweets

Dark and white chocolate terrine served on chocolate lattice

Sticky toffee pudding homemade butterscotch sauce

Strawberry cream crunch with fresh cream

Fresh satsuma segments in orange liqueur served with fresh cream

Strawberry, chocolate, vanilla, mint choc chip and toffee ripple ice creams

Lancashire and Stilton cheese and biscuits

Freshly percolated coffee and Ferrero Rocher chocolate