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CHRISTMAS
13<br />
<strong>Christmas</strong>
No.26<br />
Festive Afternoon Tea 4<br />
Festive Set Menu 5<br />
<strong>Christmas</strong> Day 6<br />
<strong>Christmas</strong> Cocktail Recipe 7<br />
Festive Recipe 8<br />
The Boat House<br />
Festive Set Menu 10<br />
Festive Parties 11<br />
Drinks Packages 12<br />
Black Tie Ball 13<br />
New Year’s Eve 14<br />
14
3
4
3<br />
5
6
7
FESTIVE EVENTS<br />
24 hours prior to serving<br />
<br />
Place duck legs on a tray & season<br />
with salt & pepper<br />
Once soft, add the sugar, red wine/<br />
port & reduce until the liquid has<br />
almost gone. Finally, add the redcur-<br />
Thinly slice the oranges & lemons,<br />
rant jelly. Bring back to the simmer &<br />
placing over the flesh of the legs.<br />
reduce until a sticky marmalade<br />
Sprinkle over the bay leaves, star<br />
consistency<br />
We are hosting several party nights with tables available for<br />
anise, garlic & cinnamon sticks. Cling Cook the duck for at least 3 hours<br />
film & refrigerate overnight. your <strong>Christmas</strong> celebrations until tender. They will be fine for up to<br />
This guests allows the to be pores seated of the on duck tables to of 8 to 10 people 6 hours or in shared a slow cooker<br />
open, releasing excess moisture from Once cooked, drain from the oil &<br />
the meat, helping to create £40 a more per person place on a baking tray. Sieve the<br />
intense £10 per duck person flavour, non crisper refundable skin and deposit is due at remaining time of booking duck fat and store in an air<br />
help The to infuse Boat House the winter is available spices to hire privately & for tight exclusive container use for future use for duck<br />
On the day of serving<br />
during December fat roast potatoes or for another<br />
Pat dry for any lunch excess times moisture & evenings from the for your <strong>Christmas</strong> batch celebrations of duck legs<br />
duck & place in a slow cooker with the Set the oven to 200°C & Place the<br />
winter Exclusive spices hire & duck events fat. require Add 100a ml minimum of of 60 guests duck legs to be in for seated 10-12 minutes until<br />
water & turn on low.( You on could tables place of 8 to 10 people the skin is crisp<br />
the ducks in a deep tray and cover Slice the brioche & lightly toast, keep<br />
with foil, cooking For available at 120°C dates for 3 please contact our events a close team eye on the brioche, as it will<br />
<br />
hours)<br />
colour quickly<br />
Whilst We the require duck a legs table are plan cooking, & pre-order peel for all reservations two weeks<br />
& thinly slice the onions prior to the event date<br />
<br />
Place the onions in a thick bottom<br />
pan adding 25 ml olive oil. Cook slowly<br />
until the onions are soft, ensuring<br />
that they do not colour<br />
<br />
Spoon a good size spoonful of the red<br />
onion marmalade on to your plates,<br />
with a bunch of wild rocket alongside<br />
as garnish & place the brioche. Add<br />
the hot, crisp duck leg onto the rocket<br />
& lightly drizzle with balsamic glaze<br />
INGREDIENTS<br />
3<br />
4
9<br />
FESTIVE EVENTS
Festive Set Menu<br />
STARTERS<br />
HAM HOCK TERRINE<br />
pickled red cabbage, parsley salad<br />
ROAST SWEET POTATO & CORIANDER SOUP VE*<br />
spiced crème fraiche<br />
CRISPY BREADED BRIE V<br />
redcurrant relish, toasted walnuts<br />
OAK SMOKED PEPPERED MACKEREL PATÉ<br />
soft herb & horseradish sour cream,<br />
toasted sour dough<br />
MAINS<br />
ROAST BREAST OF FREE RANGE TURKEY<br />
pig in blanket, apricot & pork stuffing<br />
PAN SEARED WELSH SEABASS FILLET<br />
parmentier potatoes, Mediterranean<br />
vegetables, arabiata sauce<br />
12 HOUR SLOW COOKED BLADE OF BEEF<br />
Yorkshire pudding, Burgundy reduction<br />
WILD MUSHROOM & ROAST SHALLOT<br />
WELLINGTONVE*<br />
sweet chestnut, cranberry<br />
& white truffle stuffing<br />
All served with honey roast Chantenay carrots & piccolo parsnips,<br />
Brussel sprouts and garlic & thyme potatoes<br />
DESSERTS<br />
WARM PLUM PUDDING<br />
brandy cream<br />
LEMON POSSET<br />
candied mandarins<br />
TRIPLE CHOCOLATE BROWNIE<br />
Madagascan vanilla ice-cream,<br />
salted caramel sauce<br />
VANILLA CHEESECAKE VE*<br />
mulled berry compote<br />
10
<strong>Christmas</strong> Parties<br />
SHARED CHRISTMAS<br />
PARTY NIGHTS<br />
Includes arrival drink<br />
3 course meal<br />
pre-ordered from festive set menu<br />
Coffee & chocolates<br />
DJ & dancing<br />
Tables of 8 to 10 or shared<br />
£40 per person<br />
£45 per person Fridays & Saturdays<br />
EXCLUSIVE<br />
FESTIVE LUNCHES<br />
Includes arrival drink<br />
3 course meal<br />
pre-ordered from festive set menu<br />
Coffee & chocolates<br />
Exclusive hire events require a minimum of 60<br />
guests to be seated on tables of 8 to 10 people<br />
£36 per person<br />
REQUIREMENTS<br />
Guests will be seated on tables of 8 to 10<br />
£10 per person deposit required at time of booking for<br />
shared parties<br />
£1000 deposit required at time of booking for<br />
exclusive use events<br />
Final payments are required 4 weeks in advance of<br />
bookings<br />
We require a table plan & pre-order for all reservations<br />
two weeks prior to the event date<br />
EXCLUSIVE CHRISTMAS<br />
PARTY NIGHTS<br />
Includes arrival drink<br />
3 course meal<br />
pre-ordered from festive set menu<br />
Coffee & chocolates<br />
DJ & dancing<br />
Exclusive hire events require a minimum of 60<br />
guests to be seated on tables of 8 to 10 people<br />
£40 per person
Drinks Packages<br />
Pre order your drinks packages so they are at your table to enjoy on your arrival<br />
MOET PACKAGE<br />
5 bottles of Moet awaiting you on the table<br />
£245<br />
STANDARD<br />
WINE & WATER PACKAGE<br />
Choose 5 bottles from<br />
Tierra Del Rey Sauvignon blanc<br />
Tierra Del Rey Merlot<br />
Wildwood Zinfandel rosé<br />
& 4 bottles of<br />
Still or Sparkling water<br />
£81<br />
Champagne & Sparkling<br />
Wines<br />
PREMIUM<br />
WINE & WATER PACKAGE<br />
Choose 5 bottles from<br />
Matra Hills Pinot Grigio<br />
Big River Chardonnay<br />
Big River Shiraz<br />
Matra Hill Pinot Grigio blush<br />
& 4 bottles of<br />
Still or Sparkling water<br />
£91<br />
Beers<br />
PERONI PACKAGE<br />
10 bottles of Peroni<br />
waiting on your table<br />
£35<br />
PROSECCO PACKAGE<br />
5 bottles of Prosecco on your table<br />
£105<br />
SUPERIOR<br />
WINE & WATER PACKAGE<br />
Choose 5 bottles from<br />
Round Stone Bay New Zealand<br />
Sauvignon blanc<br />
Navajas Rioja<br />
Pasquiers Grenache rosé<br />
& 4 bottles of<br />
Still or Sparkling water<br />
£101<br />
EXCLUSIVE<br />
PRIVATE HIRE EVENTS<br />
The Boat House is available to hire<br />
privately & for exclusive use<br />
For available dates please contact<br />
our events team<br />
12
BLACK TIE BALL<br />
SATURDAY 14TH DECEMBER<br />
Arrive: 7pm<br />
Pianist playing<br />
Dinner served: 7.30pm<br />
DJ starts: 10pm<br />
Bar closes: 12.30am<br />
Carriages: 1am<br />
Seated at tables of 8 - 10 people<br />
£55 per person<br />
Full payment at time of booking<br />
(non-refundable)<br />
Pre –ordered from luxury festive menu<br />
with vegetarian & dietary<br />
requirements available on request<br />
13
Luxury Festive Menu<br />
AMUSE BOUCHE<br />
SMOKED SALMON, LOBSTER<br />
& CHIVE ROULADE<br />
dill cream cheese, keta caviar<br />
DUO OF STAFFORDSHIRE BEEF<br />
beef fillet (served pink),<br />
Bourguignon croquette<br />
GLAZED LEMON TART & GRIOTTINE CHERRIES<br />
pistachio nut laced mascarpone<br />
STARTERS<br />
MAINS<br />
Tea, coffee & petit fours<br />
DUO OF CRISPY PARCELS<br />
butternut squash & shallot,<br />
wild mushroom & tarragon<br />
VE*<br />
served with dauphinoise potato, sugar snap peas, Chantaney carrots, port reduction<br />
DESSERTS<br />
ROAST SWEET POTATO<br />
& CORIANDER SOUP<br />
Wensleydale bonbon, white truffle<br />
VE*<br />
RICH DARK CHOCOLATE DELICE<br />
salted caramel, hazelnut brittle<br />
NEW YEAR’S EVE<br />
TUESDAY 31ST DECEMBER<br />
Arrive: 7pm<br />
Pianist playing<br />
Dinner served: 7.30pm<br />
DJ starts: 10pm<br />
featuring saxophonist<br />
Cheese platters served: 11pm<br />
HAPPY NEW YEAR!<br />
Bar closes: 12.30am<br />
Carriages: 1am<br />
Seated at tables of 8 - 10 people<br />
£85 per person<br />
Full payment at time of booking<br />
(non-refundable)<br />
Pre –ordered from luxury festive menu<br />
with vegetarian & dietary<br />
requirements available on request<br />
14
N O .26<br />
CHRISTMAS OPENING<br />
1ST - 24TH DECEMBER<br />
Open everyday<br />
9am until 9pm (8pm Sundays)<br />
CHRISTMAS DAY<br />
Available 25th December<br />
Reservations at 12, 12.30, 1, 1.30pm<br />
BOXING DAY<br />
26th December<br />
Closed<br />
27TH - 30TH DECEMBER<br />
9am until 9pm (8pm Sundays)<br />
NEW YEARS EVE<br />
Open 31st December<br />
9am until 5pm<br />
2020<br />
1st & 2nd January 2020<br />
Closed<br />
3rd January 2020 onwards<br />
Open as usual<br />
N O .26<br />
SERVICE TIMES WHEN OPEN<br />
BREAKFAST<br />
Served everyday<br />
9am until 11.00am<br />
LUNCH<br />
Served everyday<br />
12 until 3pm (until 8pm Sundays)<br />
AFTERNOON TEA*<br />
Served Monday to Saturday<br />
3pm until 5pm<br />
* Afternoon teas are available by advanced<br />
reservation only<br />
DINNER<br />
Served Monday to Saturday<br />
6pm until 9pm (until 8pm Sundays)<br />
THE BOAT HOUSE<br />
CHRISTMAS EVENTS<br />
PRIVATE HIRE EVENTS<br />
Available throughout<br />
December please ask for details<br />
CHRISTMAS PARTY NIGHTS<br />
29th November<br />
6th,7th, 20th, 21st December<br />
BLACK TIE BALL<br />
Saturday 14th December<br />
NEW YEARS EVE<br />
ASTON MARINA<br />
A51 Lichfield road, Stone,<br />
Staffordshire<br />
ST15 8QU
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