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Festive Menu BOOKING FORM BOXING DAY MENU Party Name STARTERS Soup Chicken Pate Number of People Brie Goats Cheese Tart Date Ham Hock Salmon and Crab THE Time TELEGRAPH INN Deposit Taken MAIN COURSE Tel Number Roast Turkey Pork Belly Beef Salmon Supreme Email Butternut Squash Tagine Chestnut Tart FESTIVE MENU Christmas Fayre menu available Game Pie Friday 30th November - Monday 24th December, Lunch and Evening DESSERT Christmas Day 4 Course meal £65 per head Christmas Pudding Strawberry Truffle (see separate menu) Sticky Toffee Pudding Toffee Cheesecake Boxing Day menu available 12 - 5pm Baked Peaches Cheese and Biscuits New Years Eve menu available 6 - 9pm New Years Day full Winter menu available 12 - 4pm NEW YEARS EVE MENU CHRISTMAS FAYRE MENU STARTERS STARTERS Soup Scallops Soup Chicken Pate Duck Terrine Bruschetta Mushrooms Brie Tart Mackerel Ham Hock Smoked Salmon MAIN COURSE MAIN COURSE Sirloin Steak Duck Wellington Roast Turkey Pork Belly Chicken Supreme Sea Bass Braised Beef Salmon Supreme Tartlet Sweet Potato En Croute Chestnut Tart DESSERT DESSERT Cheesecake Panna Cotta Christmas Pudding Chocolate Truffle Irish Cream Torte Cumble Sticky Toffee Pudding Clementine Sponge Cheese and Biscuits Lemon and Lime Mousse Cheese & Biscuits 01604 648228 www.thetelegraphinn.com | [email protected] Christmas Fayre Boxing Day New Years Eve Menu Menu Menu 2 Courses £20 - 3 Courses £25 2 Courses £25 - 3 Courses £30 £45 per Head TO START TO START ENTRÉE Roasted Vegetable Soup with a Toasted Walnut and Sage Pesto (v) Roasted Vegetable Soup with a Toasted Walnut and Sage Pesto (v) Glass of Prosecco Chicken Liver, Smoked Bacon and Brandy Pate with a Chicken Liver, Smoked Bacon and Brandy Pate with an Apple, Balsamic Onion Chutney Cider and Brandy Chutney STARTERS Creamy Cauliflower, Pear and Stilton Soup with Pear & Walnuts (v) Cream of Garlic Mushrooms, Stilton and Walnuts En Croute (v) Ham Hock, Split Pea and Parsley Terrine with an Apricot and Ginger Chutney Pan Seared Scallops wrapped in Pancetta Caramelised Onion, Roasted Tomato and Brie Tart (v) Smoked Salmon and Crab Stack with a Lemon and Dill Aioli on Black Pudding with a Pea Puree Ham Hock, Split Pea and Parsley Terrine with an Apricot Breaded Brie with a Balsamic Onion Chutney (v) Duck Confit, Chicken and Wild Mushroom Terrine and Ginger Chutney Roast Sweet Potato, Goats Cheese and Onion Tart (v) with a Cherry Compote Smoked Salmon, Dill and Lemon mousse with Crostini’s Slow Roasted Tomato, Mozzarella, Caper, Garlic and Chilli Bruschetta, MAIN COURSE drizzled with Balsamic (v) MAIN COURSE Traditional Roast Turkey Breast with a Cranberry, Orange and Sage Chargrilled Mackerel with Sweet and Sour Beetroot Traditional Roast Turkey Breast with a Cranberry, Orange and Sage Stuffing, Pigs in Blankets and Garlic Roasted Potatoes Stuffing, Pigs in Blankets and Garlic Roasted Potatoes Game Pie with Shallots and Mushrooms in a Rich Port sauce, MAIN COURSE Slow Roasted Pork Belly with an Apple and Cider Chutney, Black Pudding with a creamy Mustard Mash Sirloin Steak with a Rich Port and Shallot Jus, Parmesan and Truffle oil Potato Cake and Cider Jus Beer Braised Shin of Beef with a Rich Red Wine and Rosemary Jus served Chips, Roasted Vine Cherry Tomatoes and Balsamic Rocket Beer Braised Shin of Beef with a Rich Red Wine and Rosemary Jus served with a Horseradish Mash and Root Vegetable Crisps Duck Wellington with Parma Ham, Mushroom Pate, Port Jus, Roasted with Mustard Mash and Root Vegetable Crisps Slow Roasted Pork Belly with an Apple and Cider Chutney, Vegetables and Dauphinoise Potato Salmon Supreme with an Orange, Peppercorn, Lemon and Tarragon Glaze Black Pudding Potato Cake and Cider Jus Chicken Supreme filled with Cream Cheese, Spinach and Toasted on a Bed of Spinach Mash Supreme of Salmon with a Cranberry, Parsley and Nut Crust Walnuts, wrapped in Palma Ham and drizzled with a Smokey Paprika Sweet Potato, Butternut Squash and Goats Cheese En Croute (v) on a bed of Parmesan and Garlic Potatoes sauce. Served with a Fondant Potato, Tender stem Broccoli and Baby Carrots Chestnut, Brie and Shallot Tart with a Mushroom and Madeira sauce, Chestnut, Brie and Shallot Tart with a Mushroom and Madeira sauce, served with Garlic Roasted Potatoes (v) served with Garlic Roasted Potatoes (v) Pan Fried Sea Bass Fillets topped with a Chorizo Crumb served with a Parmesan Mash, Wilted Spinach and a Basil and Lemon Hollandaise All Served with Roasted Vegetables and Winter Greens Butternut Squash, Red Onion and Cranberry Tagine served with an Olive Oil and Garlic Mash (v, ve) Balsamic Onion and Olive Tartlet, topped with Feta, Asparagus and Pea DESSERT shoots in a Truffle Infused Oil and served with Hasselback Potatoes and All Served with Roasted Vegetables and Winter Greens Honey Roasted Vegetables (v) Steamed Traditional Christmas Pudding with Brandy sauce Chocolate Truffle with Sea Salted Caramel Ice cream DESSERT DESSERT Sticky Toffee Pudding with Butterscotch sauce and Toffee and Honeycomb Cheesecake with a Honeycomb Ice cream Maple and Pecan Cheesecake with Clotted Cream Ice Cream Madagascan Vanilla Ice cream Steamed Christmas Pudding with Brandy sauce Passionfruit and Coconut Panna Cotta with Mango Sorbet Clementine, Cranberry and Pistachio Sponge Strawberry and Prosecco Truffle with Raspberry Chantilly Cream Malted Milk and Irish Cream Torte with a Hazelnut Cream with a Winter Spiced Fruit Ice cream Sticky Toffee Pudding with Butterscotch Sauce and Mulled Winter Fruit Crumble with a Walnut Crumb and Crème Anglaise Lemon and Lime Mousse with a White Chocolate sauce Madagascan Vanilla Ice Cream and Raspberry Chantilly Cream Chefs Cheese Board with Chutney, Fruits and Biscuits Baked Peaches with Mulled Winter Fruits, Selection of Cheese and Biscuits with Chefs Chutney and Fruit Vanilla Biscotti Cream and Toasted Almonds COFFEE & CHOCOLATES Selection of Cheese and Biscuits with Grapes, Celery and Chef’s Chutney Deposit of £10 per person (non-refundable) at time of Deposit of £15 per person (non-refundable) at time of Deposit of £20 per person (non-refundable). booking. Pre-order required 7 days in advance booking. Pre-order required by 10th December Pre-order and full balance payable by 10th December.
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