Sample Menus
- Christmas Eve Dinner 2011 Menu
Christmas EVE Dinner 2011 in the goring dining room
Starter
Eggs Drumkilbo with brown bread and butter
Salad of poached pear in red wine with watercress, walnuts and blue cheese dressing
The Goring game terrine with pickled red cabbage and Cumberland sauce
Hot asparagus with hollandaise sauceIntermediate
Game consommé with root vegetables
White bean soup with truffle oil Main Course
Steamed fillet of sea bass with spinach and a lemon grass sauce
Roast Isle of Skye diver scallops with artichoke purée, potato and mussel broth
Breast of Yorkshire pheasant with braised red cabbage, caramelised chestnuts, red wine sauce and creamed potatoes
Fillet of Castle of Mey beef with savoy cabbage, wild mushrooms, rissolées potatoes and a Madeira sauce
Pumpkin and chestnut pithivier with roasted shallots and rosemary sauce
Desserts
The Goring Christmas pudding with brandy sauce
Chestnut parfait with cranberry compôte and brandy snap
Orange and Grand Marnier crème brulée
Prune and Armagnac ice cream with chocloate sauce and meringue or
British cheese Coffee
Mince pies and petits fours £99.00
Prices include VAT. An optional 12½% service charge will be added to your bill.
We respectfully ask you not to use your mobile phone in the Dining Room.
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