SMH Menu 2018-19

  • No tags were found...

Festive Board Menus l 2017-18

Main Courses

Prime Rump of English Lamb with Roast Potatoes,

Redcurrant and Rosemary Jus

Poached Lemon Sole, Fruits de Mer with Florentine Potatoes

(Seasonal Availability)

Scottish Fillet of Beef Wellington served with Dauphinoise Potato and a

Rich Madeira Jus

Whole Native Seabass, Lemon and Bay Butter, Samphire and

Saffron Olivette

Pan Seared Loin of English Venison, Rich Red Wine Reduction,

Wild Mushroom Tart and Parmentier Potatoes

Breast of Aylesbury Duckling, Confit Leg, Celeriac Rosti, Fresh Asparagus


Glazed Sabayon of Fresh Fruits and Berries

Iced Passionfruit Soufflé with Shaved White Chocolate

Selection of British and Continental Cheese with Grapes, Quinze Jelly,

Celery and Biscuits

Warm Raspberry Soufflé with a Bitter Chocolate Sauce

Trio of Glenmore Desserts

Baked Salted Caramel Tart with Tonka Bean Ice Cream

More magazines by this user
Similar magazines