Event Menu 2016 N/P.Indd
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Thanksgiving Celebration Menu Grand Tasting Rye Blinis Foie Gras
Thanksgiving Celebration Menu Thursday, November 26, 2020 Grand Tasting Rye Blinis Rigiis Ova Caviar, Hawaiian Sweet Prawn Watercress and Crème Fraiche Taittinger, Brut ‘la Francaise’ Foie Gras Torchon Chaudfoid White Kiawe Honey, Toasted Macadamia nuts, Candied Ginger Hashimoto Persimmons and Portuguese Sweet Bread Mosel, Dr. Loosen ‘Blue Slate’, Kabinett Chest Nut Farfalle Fonitina, Celery and Black Perigord Truffles Vouvray, Loire Valley, Marc Bredif Slow Cooked Opah Belly Creamed Kula Lettuce, Poached Oyster, Brioche Melba and Warm Buttermilk Dressing Pouilly-Fuisse, Bouchard Pere et Fils Lobster Bordelaise Keahole Lobster, Mushrooms, Oprah’s Farm Carrots Bone Marrow Bread Pudding and Sauce Bordalaise Bordeaux, Chateau Recougne Honey Lacquered Duck Choucroute, Cranberries, Kula Celery Root Puree and Foie Gras Emulsion Etude, Carneros, Napa Valley Oprah’s Farm Pumpkin Sorbet Toasted Marshmallow Warm Kulolo Taro Pudding, Caramelized Coconut Ice Cream Taylor Fladgate 10 year $225++ Per Person Wine Pairing $80++ Per Person Thanksgiving Celebration Menu Thursday, November 26, 2020 Tasting of Vegetables Lettuce Potage Radishes, Carrots and Turnips Piedmont, Italy, Pio Cesare, Moscato d’Asti Hawaiian Heart of Peach Palm Slow Cooked Beets, Winter Citrus, Avocado Puree Miyasaki, ‘Yawaraka’, Nagano Chest Nut Farfalle Fonitina, Celery, and Black Perigord Truffles Vouvray, Loire Valley, Marc Bredif Oprah’s Farm Warm Potato Salad Ogo, Cornichons, Tarragon, Pommes Mousseline Sancerre, Loire, Domaine Henri Bourgeais, “les Baronnes’ Mushroom Ala -
Christmas Eve Celebration Menu Grand Tasting Slow Cooked Opah Belly Foie Gras Torchon Chaud Froid Maui Trout Veronique Keahole L
Christmas Eve Celebration Menu Thursday, December 24, 2020 Grand Tasting Slow Cooked Opah Belly Rigiis Ova Caviar, Tender Winter Lettuce and Dill Cream Perrier Jouet, Brut ‘Grand’ Foie Gras Torchon Chaud Froid Hashimoto Persimmon, Spiced English Condiment and Portuguese Sweet Bread Mosel, Dr. Loosen ‘Blue Slate’, Kabinett Maui Trout Veronique Fonitina, Celery, and Black Perigord Truffles Sancerre, Loire Valley, Domaine Michel Redde Keahole Lobster White Hawaiian Canoe Potato, Toasted Macadamia Nuts, and 800 Year Old Curry Chablis Domaine William Fevre, ‘Champs Royaux’ Hand Cut Tagliatelle Confit Goose leg, Wilted Oprah’s Farms Kale, and Black Winter Truffles Patz & Hall Chardonnay, Sonoma Coast Christmas Goose Chestnut Bread Pudding, Portuguese Spice, Melted Leeks and Sauce Cumberland Barbaresco, Piedmont, Elivio Tintero Oprah’s Farm Pumpkin Sorbet Toasted Marshmallow Warm Kulolo Taro Pudding, Caramelized Coconut Ice Cream Chateau Gravas, Sauternes, France $250 Wine Pairing $80 Per Person Whole table must order Prix Fixe Menu B R U N C H A T T H E K A H A L A Christmas Day "TeiHoku" A Teishoku Style Menu at Hoku's STARTERS Celeriac Soup Toasted Macadamia Nuts, Black Winter Truffles GF | EF ASSORTED SASHIMI Ahi (2pc), Hamachi (2 pc), Salmon (1pc) – Soy Sauce, Wasabi NF | DF | EF ASSORTED SUSHI California Roll (2 pc), Ahi Nigiri (1pc), Hamachi Nigiri (1pc) - Soy Sauce, Wasabi NF | DF | EF SHRIMP COCKTAIL & LOBSTER TAIL Shrimp (3 pc), Lobster Tail (half) - Cocktail Sauce, Lemon GF | NF | DF AHI POKE MUSUBI Musubi - Asian Remoulade, Soy Ginger, -
CHRISTMAS PARTY MENU 2019 £32.50 (£38.00 with a Glass of Prosecco on Arrival)
CHRISTMAS PARTY MENU 2019 £32.50 (£38.00 with a glass of prosecco on arrival) STARTERS Pumpkin, almond & kirsch soup ve Traditional pork “terrine de campagne” pickled vegetables, seasonal chutney & toasted baguette Classic prawn cocktail prawn toast Spiced sweetcorn fritter smoked chipotle mayonnaise ve Potted smoked salmon & horseradish cream pickled cucumber, salmon caviar, toasted baguette MAINS Slow cooked beef bourguignon smooth mash Duck leg confit red thai curry sauce & spiced crushed potatoes Free range bronze roast turkey & chestnut stuffing slow roasted vegetables, bread sauce & port gravy Grilled sea trout prawn potatoes & bouillabaisse sauce Moroccan spiced vegetables lentils, chickpeas, jewelled almond & pistachio cous cous, fig leaf oil dressing ve DESSERTS Winter spiced bread & butter pudding brandy anglaise v Cherry, apple & almond crumble vanilla ice cream ve Chocolate & citrus orange cup chocolate mousse & crumble, mascarpone cream v (without mascarpone) Steamed treacle sponge pudding orange & Cointreau sauce, salted caramel ice cream v Filter coffee or tea & mince pie OPTIONAL CHEESE COURSE (instead of dessert 5.00 or as an extra course 10.00) CHRISTMAS DAY 2019 95.00 six courses with a glass of Buck’s Fizz (40.00 for children aged 12 or under) Pumpkin, almond & kirsch soup ve Salmon trio Salmon gravadlax, hot smoked salmon & salmon rillettes with salmon caviar, sorrel & citrus mayonnaise Vegetable escabeche smoked paprika Padron peppers, fennel, braised grelot onion, glazed aubergine, grilled artichoke & saffron vinaigrette -
0-1955 Ge and Hawaiian English Grammar. Honolulu, 04089472RPA
The Hawaiian Language and Complete Grammar (Henry Judd). 0-1955 ge and Hawaiian English grammar. Honolulu, 04089472RPA RH 499.4 Judd, Henry Pratt, 1880-1955 Ju The Hawaiian language and Hawaiian- English dictionary; a complete grammar. Honolulu, Hawaiian Service, 1961. 117p. 0A089472RPA The Hawaiian Language and HAWAIIAN-ENGLISH DICTIONARY complete grammar Henry P. Judd PUBLISH BY HAWAIIAN SERVICE P.O. BOX 3835 HONOLULU HAWAII, U.S.A Copyright 1939 By Henry P. Judd PREFACE In 1854 Lorrin Andrews published his Hawaiian Grammar, a standard work for many years, and even today interesting to all students of the Hawaiian language. It is now out of print, however, and hence difficult to secure. In 1891 Prof. William D. Alexander published his “Short Synopsis of the Hawaiian Grammar,” an excellent work for all students of the language, but not sufficiently complete as a series of lessons for class-work. In 1930 Mrs. Mary Atcherly wrote “First Book in Hawaiian,” which was authorized by the Legislature of the Territory of Hawaii and handled by the Hawaiian Board Book Booms. In view of the increasing interest in the language of the Hawaiian, people, amounting to a renascence in Hawaiiana, it has been felt that a new work in the Hawaiian language, based on modern systems of instruction such as are used in teaching French, Spanish, Italian or German should be prepared for use in class-rooms throughout the islands and also for individual study. I am grateful to a group of persons interested in the promotion of this book, whose encouragement has meant much to the editor. -
Dessert Menu Options
Menu Details Desserts Apple Brown Betty with Tahitian Vanilla Whipped Cream Warm Peach Blueberry Crumble with Whipped Cream 0.00 Mini Cheesecakes 0.00 Assorted Pies 0.00 Caramel Apple, Lemon Blueberry, Peach and Pecan Pies Blueberry Pie 0.00 Baklava 0.00 Bananas Foster; Bananas with a Caramel Rum Sauce and Vanilla Ice Cream 0.00 Bananas Foster Bread Pudding with a Dark Rum infused Whipped Cream 0.00 Birch Beer Floats with Vanilla Ice Cream 0.00 Black and White Cookies 0.00 Carrot Cake with a Cream Cheese Frosting 0.00 Chocolate Bread Pudding with a Vanilla Cream Sauce 0.00 Chocolate Cake Bites 0.00 Chocolate Chip Cannoli 0.00 Chocolate Chip Cookies 0.00 Chocolate Covered Strawberries 7/2/2020 - 12:37:23 PM Page 1 of 7 Chocolate Éclair Petite 0.00 Chocolate Fountain served with Fresh Fruit, Rice Krispy Bars, Cookies and Pretzels 0.00 Cinnamon Sugar Churros 0.00 Cocoa Dusted Chocolate Pyramid with a Raspberry Coulis 0.00 Cream Puffs dusted with Powdered Sugar 0.00 Petite Cream Puffs and Éclairs 0.00 Cream Puffs, Éclairs and Brownies 0.00 Crepe Dessert Station; Banana & Nutella with Whipped Cream, Sautéed Apples & Caramel 0.00 Sauce, Raspberries with Raspberry Sauce & Chocolate Sauce Custom Cake 0.00 French Miniature Dessert Display 0.00 French Petite Desserts - Apple Tarte Tatin, Mocha Opera Cake, Creme Brulee, Raspberry Passion Fruit Barquette, Lemon Shortbread and Orange Grand Marnier Salambo Fresh Seasonal Sliced Fruit 0.00 Fresh Seedless Grapes & Champagne Grapes 0.00 Fresh Strawberries - 160 +/- flat 0.00 Freshly Baked Fudge Brownies -
A Thesis Submitted in Partial Satisfaction of the Requirem~Nts for the Degree of Master of Science in Home Economics by Nalani L
j ' \ CALIFORNIA STATE UNIVERSITY, NORTHRIDGE NUTRITION AND FOOD HABITS OF THE ANCIENT HA~\TAIIANS · ,, A thesis submitted in partial satisfaction ~ . .. of the requirem~nts for the degree of Master of Science in Home Economics by Nalani L. De Clercq-Kaeck / June 1977 ,---~----- ~·-------------~- ---~ ~~------·--------- -- ·-·-------------- --------~ ! I The thesis of Nalani L. De Clercq-Kaeck is approved by: California State University, Northridge June 1977 ii ............. ····· ......... ············ ...... ····· ...... - ....... /............ \ \ DEDICATION To the 20th Century American vloman - those who inspired me: Dr. Margaret Mead, Eleanor Roosevelt, Betty Friedan, Jaqueline Kennedy Onnasis, Candice Bergen, Lillian Hellman; those who helped me: my mother, Elan De Clercq, my advisor, Dr. Ann Stasch, my professor, Gail Fonosch, my friends Barba.IOa Kistler, Elvie Wilkinson, Alice Andre, the iate Lillian Van Hook; and to those who taught me how much women can accomplish: Claudie Hemenway, Martha Bruske, Kathy MacDonald, :Dr. Molly Gorelick - this thesis is respectfully dedicated. iii ) ··c·••=•=,"=••·-"'••·••<"'''''""'-·'"~"~=·~~_,,,~.mh~•M~~··---·~·'"-~•·~····•··-·~"''w-•·~·•·.·~···~.. w•~~-~"~··»·· .. •··••.o=·•·•~~·•1· •···-"~~····•·"'·"··"~'''"·'''''"'·-••···•····'-~···••c \ ACKNOWLEDGMENTS A special "mahalo" is extended to Mrs. Nao Wenkam of the University of Hawaii for material issued in special printing, and for opening the library of Nutritional . Studies in the department of Food Science; and to Mrs. Mary Kawena Pukui, the -
6837 Hamper Leaflet
P P Y Y M M EASY WEEKLY SAVINGS A A A A WOW, LOOK HOW D D E E H H T T C C SCHEME FROM AS LITTLE E E C C M M I I H H E E S S H H G G C MUCH IS INCLUDED C S S I R I R T T AS 75 p PER WEEK O O L P L P A A N E N E H L H L U U O C D C S C O D C S 400g Ye Olde Oak Hot Dog Sausages ✓ ✓ 125g Tulip Liver Pate ✓ 4 Grandma Wild's Mince Pies with Brandy ✓ ✓ 256g Green's Original Cheese Cake Mix ✓ 160g Nestle Tip Top Dessert Topping ✓ ✓ 425g Ambrosia Creamed Rice ✓ 165g Lion Brand Sea Food Sauce ✓ ✓ 113g Mrs Bridges Spicy Tomato Salsa ✓ 110g Crosse & Blackwell Savoury Rice with Chicken ✓ ✓ 200g Hellman's Real Mayonnaise ✓ 500g Pasta Lusso Penne Rigate Pasta ✓ ✓ 250g Ringtons Valley View Loose Tea ✓ 450g Seasoner's Pasta Sauce with Mushrooms ✓ ✓ 90g Sharp & Nickless Olde English Brandy Snap ✓ ✓ 454g Gold Crown Bakery Christmas Pudding ✓ 185g Ocean Rise Tuna Chunks in Brine ✓ ✓ 250g Joseph Walker Biscuits for Cheese ✓ 200g Duerr's Cranberry Sauce ✓ ✓ 125g Glenryck Sardines in Tomato Sauce ✓ 300g Ye Olde Oak Ham ✓ ✓ 300g Quickbury Jamaica Fruit Cake ✓ 150g Harringtons Chocolate Mint Cream Thins ✓ ✓ 350g Matthew Walker ‘Edna May’ Recipe ✓ 100g Duc d’O Mini Belgian Chocolate Pralines ✓ ✓ Christmas Pudding in a Basin 150g Ringtons Shortbread Fingers ✓ ✓ 392g Ye Olde Oak Mild Chicken Curry ✓ 411g Del Monte Fruit Cocktail in Natural Juice ✓ ✓ 300g Barber Cream Crackers ✓ 411g Del Monte Peach Slices in Natural Juice ✓ ✓ 110g Crosse & Blackwell Cheese, Leek & Ham Pasta ✓ 340g Ringtons Strawberry Jam ✓ ✓ 396g Farmlea Creamed Rice Pudding ✓ 340g Ringtons Seville -
E Pū Pa'akai Kākou!
KAKA‘AKO MENU E pū pa‘akai kākou! (let’s eat) www.MyHighwayInn.com • Phone 808-954-4955 WELCOME TO HIGHWAY INN first opened its doors during the fall of 1947 by my grandparents, Nancy and Seiichi Toguchi. Located on Farrington Highway in Waipahu, it was originally opened as a way for my grandparents to feed their seven children. Then in the 1960s they moved Highway Inn to Depot Road and began serving Hawaiian and American food to the employees of the Waipahu Sugar Mill. In 1984, under the ownership of my father, Bobby, the restaurant moved to its current location on Leoku Street and continues its longtime tradition of serving fresh Hawaiian food daily, such as our signature combo plates, beef stew, pipikaula and lau lau. WHY KAKA‘AKO? The story of salt ponds in Kaka‘ako is also part of the story of Hawaiian food. So when the opportunity arose to partner with Kamehameha Schools Bishop Estate’s (KSBE) Salt at Our Kaka‘ako project, it was the perfect fit. The ability to share our Hawaiian food menu with an audience in town was also impossible to resist. We have a deep respect for the cultural significance of Hawaiian food and we want to revive the flavors of the past and showcase it to new palates. Our goal is to introduce as well as enhance the traditional flavors of mea ‘ai, and create a Hawaiian food renaissance. E ‘ai ana me ke aloha, (eat with love) Monica Toguchi Ryan ON THE COVER: Kalo (or taro) is more than just a plant. -
British Food Grocery
BRITISH FOOD GROCERY BATCHELORS PEAS CANS 0740 MUSHY PEAS ORIGINAL 24x300g 0741 MUSHY PEAS CHIP SHOP 24x300g 0743 BIGGA PEAS 24x300g 0745 FARROWS MARROWFAT 24x300g 0744 SMALL PEAS 24x300g FORESIGHT 0843 PEASE PUDDING 6x410g HOMEPRIDE COOK-IN-SAUCE CANS 0823 WHITE WINE 12x500g 0824 RED WINE 12x500g 0825 CURRY 12x500g 0829 CHASSEUR 12x500g 0830 SWEET & SOUR 12x500g 0831 CHILLI 12x500g HEINZ - JARS 0925 PLOUGHMANS PICKLE 8x280g 0926 MILD MUSTARD PICKLE 8x280g 0927 TANGY SANDWICH PICKLE 8x280g 0928 TANGY TOMATO PICKLE 8x280g 0929 PICCALILLI PICKLE 8x280g 0930 PICKLED ONIONS 6x440g 0931 SILVERSKIN ONIONS 6x440g 0933 BABY BEETROOT 6x440g 0934 CRINKLE CUT BEETROOT 6x440g 0935 RED CABBAGE 6x440g 0939 SALAD CREAM 12x285g 0940 SANDWICH SPREAD 12x270g 0937 TOMATO SOUP 24x400g 0942 BAKED BEANS 4 PACK 6x4PK 6x4x415g 0920 MINI JAR MAYONNAISE 80x30g 0921 MINI JAR COARSE GRAIN MUSTARD 80x39g 0922 MINI JAR TOMATO KETCHUP 80x39g GOLDENFRY 0961 GRAVY GRANULES SMALL 6x170g 0958 YORKSHIRE PUDDING MIX 12x142g PKT 0959 DUMPLING MIX 12x142g PKT 0960 GRAVY GRANULES LARGE 6x300g PAXO 0994 SAGE & ONION STUFFING 16x170g PKT WEETABIX UK 0790 WHOLEWHEAT BISCUITS 14x430g 0791 ALPEN ORIGINAL MUESLI 10x625g 0792 ALPEN NO ADDED SUGAR 10x560g PRINCES 0452 HERRING IN TOMATO SAUCE 10x200g 0454 PILCHARDS IN TOMATO SAUCE SMALL 12x155g 0455 PILCHARDS IN TOMATO SAUCE LARGE 12x425g Page 1 of 10 0456 PRESSED CODS ROE SMALL 12x200g 0457 PRESSED CODS ROE LARGE 6x600g 0458 SOFT CODS ROE 10x100g SHIPPAMS 0465 CRAB SPREAD 12x75g 0466 SALMON SPREAD 12x75g BRANSTON 0852 FRUITY SAUCE -
Kaka'ako Breakfast Menu
KAKA‘AKO BREAKFAST MENU BREAKFAST HOURS: Mon-Sat: Until 12:00pm • Sun: All Day • NOTE: Griddle items only served on Saturday and Sunday 6/2021 Punalu‘u Hawaiian Sweet Bread French Toast Hawaiian Chili Pepper SAVORY BREAKFASTS Bloody Mary BREAKFAST COCKTAILS All Savory Breakfasts served with two Petersons’ Upland Farm eggs KAMA‘AINA BREAKFAST 10.25 HAWAIIAN CHILI PEPPER BLOODY MARY 9.00 Two eggs with choice of Portuguese sausage, SPAM®, or bacon and Housemade bloody mary mix, Hawaiian chili pepper water, choice of rice or toast plus a house-baked banana muffin Tito’s® vodka, and a shot of lomi salmon KIAWE SMOKED KALUA PIG EGGS BENEDICT WITH SPINACH 14.95 MIMOSA 8.00 Garnished with lomi tomato and served with Maui greens. Available with liliko‘i, POG, orange or guava juice. PETERSONS’ UPLAND FARM THREE EGG OMELETTES SCREWDRIVER 8.00 Choice of rice or toast. Orange juice and Tito’s® vodka Veggie 13.95 with spinach, mushrooms, onions, tomatoes, bell peppers, and cheese MORNING BEVERAGES Kiawe Smoked Meat 14.95 with bell peppers, grilled onions, mushrooms, and cheese KONA BLEND COFFEE 3.95 Kiawe Smoked Kālua Pig 13.95 FROM THE GRIDDLE with spinach, onions and cheese HOT TEA 1.75 Black or Green Portuguese Sausage 13.95 Items below served on Saturday and Sunday only. with mushrooms and cheese ORANGE OR GUAVA JUICE 3.25 For all of the Griddle items below: POG (PASSION/ORANGE/GUAVA JUICE) 2.95 For all Omelettes: Add two Petersons’ Upland Farm eggs with your choice of HOT CHOCOLATE 1.95 • Add spinach, bell peppers, onions, mushroom, or cheese +1.50 -
Bureau of Customs and Border Protection General Notices
Bureau of Customs and Border Protection General Notices COPYRIGHT, TRADEMARK, AND TRADE NAME RECORDATIONS (No. 9 2003) AGENCY: U.S. Customs and Border Protection, Department of Homeland Security SUMMARY: The copyrights, trademarks, and trade names recorded with U.S. Customs and Border Protection during the month of Sep- tember 2003. The last notice was published in the CUSTOMS BUL- LETIN on October 16, 2003. Corrections or updates may be sent to Department of Homeland Security, U.S. Customs and Border Protection, Office of Regulations and Rulings, IPR Branch, 1300 Pennsylvania Avenue, N.W., Mint Annex, Washington, D.C. 20229. FOR FURTHER INFORMATION CONTACT: George Frederick McCray, Esq., Chief, Intellectual Property Rights Branch, (202) 572–8710. Dated: October 30, 2003. GEORGE FREDERICK MCCRAY,ESQ. Chief, Intellectual Property Rights Branch. 1 2 CUSTOMS BULLETIN AND DECISIONS, VOL. 37, NO. 47, NOVEMBER 19, 2003 BUREAU OF CUSTOMS AND BORDER PROTECTION 3 4 CUSTOMS BULLETIN AND DECISIONS, VOL. 37, NO. 47, NOVEMBER 19, 2003 DEPARTMENT OF HOMELAND SECURITY, OFFICE OF THE COMMISSIONER OF CUSTOMS. Washington, DC, November 5, 2003, The following documents of the Bureau of Customs and Border Protection (‘‘CBP’’), Office of Regulations and Rulings, have been de- termined to be of sufficient interest to the public and CBP field of- fices to merit publication in the CUSTOMS BULLETIN. MICHAEL T. SCHMITZ, Assistant Commissioner, Office of Regulations and Rulings. ᭜ 19 CFR PART 177 MODIFICATION OF RULING LETTER AND REVOCATION OF TREATMENT RELATING TO CLASSIFICATION OF CUSTARD FLAN AGENCY: U.S. Customs and Border Protection, Department of Homeland Security. ACTION: Notice of modification of ruling letter and revocation of treatment relating to the classification of custard flan SUMMARY: Pursuant to section 625(c), Tariff Act of 1930 (19 U.S.C. -
Festive Season – at Native by Nick Nairn –
– FESTIVE – ACCOMMODATION HILTON GARDEN INN ABERDEEN CITY CENTRE 6th-20th December – £85pp Based on 2 people sharing (Fri-Sun) INCLUDES Festive dinner at Native by Nick Nairn Full Scottish breakfast Evolution room City centre location ideal for shopping For more details and bookings, please contact Charlotte on: 01224 268 006 or [email protected] (Mon- Fri 09.00-17.00) or contact: [email protected] – CELEBRATE THE – FESTIVE SEASON – AT NATIVE BY NICK NAIRN – Hilton Garden Inn, 31 St. Andrew Street, Aberdeen AB25 1JA 01224 268 006 – MAKE IT – – FESTIVE – – FESTIVE – EXTRA SPECIAL LUNCH MENU DINNER MENU LUNCH WITH NICK – £34.95pp TO START TO START 5th December Creamy parsnip, parmesan and chilli soup, Truffled celeriac veloute, sour dough bread, sour dough bread, Normandy unsalted butter Normandy butter Confit chicken terrine, Agen prunes, Nicks chicken liver and Foie Gras parfait, EVENING WITH NICK – £59.95pp baby leeks, crispy ham, sauce Gribiche Cumberland sauce, toasted brioche 4th, 11th, 12th December Pan fried peppered goats cheese, roasted beetroot, Pan fried escalope of Loch Duart salmon, hazelnuts, Cabernet Sauvignon dressing Ratte potato salad, watercress, lemon butter sauce FESTIVE LUNCHES – £29.95pp Nicks original cure smoked salmon, salad of apple, watercress, horseradish cream 4th, 11th, 12th, 18th, 19th December MAIN COURSE Pan fried Peterhead hake, herb mash, winter greens, caviar cream sauce MAIN COURSE FESTIVE DINNER – £49.95pp Slow braised ox cheek, mustard mash, roasted parsnips, Char grilled chicken