CHRISTMAS CURED SMOKED SALMON Pumpernickel, spiced pickles

JERUSALEM ARTICHOKE AND CHESTNUT SOUP Truff le crème fraîche

HAZELNUT CRUSTED GOAT’S CHEESE CROTTIN Cranberry and endive salad

DUCK LIVER PARFAIT Plum and f iggy chutney

ROASTED FREE RANGE TURKEY BALLOTINE

Traditional trimmings

BEEF BOURGUIGNON Slow cooked, rich beef stew

ROASTED ALMOND SEA TROUT Cannellini bean and tomato stew

CAULIFLOWER AND PARMESAN CRUMBLE

CLASSIC CHRISTMAS PUDDING

Brandy sauce

CHOCOLATE AND CHESTNUT PAVLOVA

EGGNOG PANNA COTTA Boozy Griottines cherries

SELECTION OF ARTISAN CHEESE Biscuits, chutneys and fruit

Followed by tea, coffee and mince pies

CHRIS TMASCELEBR ATIONS& GATHE RIN GS

Celebrate the fest ive season with col leagues , f r iends and family . O ur three course ce lebrat ion menu is avai lable for lunch and

dinner. Pr ivate dining rooms are a lso avai lable.

27th November – 24th December

LUNCH FROM £29.95 DINNER FROM £39.95

A C H R I S T M A S D AY

TO RE ME MBERThe best meal of the year. Invite ever yone to get together for g iv ing and shar ing over a three course Chr istmas Day lunch

inc luding a g lass of Champagne.

£99 PER PERSON

CURRIED PARSNIP SOUP Normandy crème fraîche and cep brioche

GAME TERRINE EN CROUTE, FIGGY CHUTNEY A mosaic of game meats baked in golden pastry served with a spiced fig chutney

ASSIETTE OF SEAFOOD Cocktail sauce, bloody Mary ketchup and granary bread

DOUBLE BAKED COLSTON BASSET STILTON SOUFFLÉ Dates and candied walnuts

ROAST FREE RANGE TURKEY BALLOTINE

Traditional trimmings

SCOTTISH FILLET STEAK Spiced red cabbage, Yorkshire pudding and Valhrona chocolate jus

TURBOT VERONIQUE Poached turbot with citrus creamed sauce, grapes and spinach

CELERIAC AND STILTON PITHIVIER Walnut and fine bean salad

All main courses served with roast potatoes and seasonal vegetables

TRADITIONAL CHRISTMAS PUDDING Brandy sauce

BAKED ALASKA YULE LOG Boozy cherries

CLASSIC SHERRY TRIFLE Raspberry and Amaretto jelly, custard, cream and toasted almonds

SELECTION OF ARTISAN CHEESE Biscuits, chutneys and fruit

Followed by tea, coffee, mince pies and clementines

A D E L I G H T F U L L U N C H O N

BOXING DAYA chance to wind down af ter Chr istmas.

Enjoy a lav ish and le isure ly four course feast for lunch. Inc luding our French market table, with an exci t ing choice of

f resh seafood, charcuter ie, pâtés , r i l le t tes and a se lect ion of sa lads , vegetables and freshly baked ar t i san breads are fo l lowed by c lass ic

roasts and del ic ious desser ts .

£39 PER PERSON

G I V E T H E G I F T O F

H OTELD UVINTreat someone to a l i t t le luxur y with a gi f t card or

choose a per fect l y ta i lored exper ience with a gi f t voucher.

To purchase your gi f t card or exper ience please v is i t our websi te.

HOTELDUVIN.com

Treat your loved ones to a fest ive af ternoon of tasty mini savour ies inc luding tender turkey sandwiches , warm scones oozing with cream and jam, exquis i te l i t t le cakes and desser ts l ike lemon mer ingue pie

and crumbly mince pies , topped with a wonder ful wisp of homemade candy f loss that melts in the mouth.

£22.50 PER PERSON

C H R I S T M A S

AF TE RN O O N TE A

R A I S E A G L A S S A N D C E L E B R A T E

NEW YE AR’S EVEN E W Y E A R ’ S E V E D I N N E R

Raise a g lass and see in the New Year with a del ic iousfour course dinner and a g lass of Champagne in the Bistro,

fol lowed by DJ and dancing.

£ 7 5 P E R P E R S O N

CARPACCIO LIMOUSIN BEEF Boudin blanc Scotch egg, pickled garlic

BAKED SEA SCALLOPS IN THE SHELL Cave aged Gruyère and cep mushrooms

AUBERGINE AND TOMATO GRATIN Mint yoghurt and pomegranate (v)

LOBSTER AND CRAB CAESAR SALAD Cos lettuce, croutons and Parmesan

PROSECCO AND SICILIAN LEMON GRANITA

BEEF WELLINGTON

Scottish beef fillet wrapped in mushroom duxelles, spinach, crêpes and golden puff pastry

ROAST SADDLE OF VENISON Smoked potato purée, red cabbage and chocolate sauce

GRILLED LEMON SOLE AND LANGOUSTINE Cauliflower velouté

ROSCOFF ONION TARTE TATIN Baked St Marcellin goat’s cheese

All main courses served with heritage potatoes and seasonal vegetables

WHITE CHOCOLATE AND PISTACHIO ICED PARFAIT Blackcurrant pâte de fruits

PRUNE AND ARMAGNAC CLAFOUTIS Crème anglaise

CREAMY VANILLA RICE PUDDING CONDÉ Raspberry ripple ice cream

SELECTION OF ARTISAN CHEESE Biscuits, chutneys and fruit

Followed by tea, coffee and handmade truffles

A D E C A D E N T L U N C H O N

NEW YE AR’ S DAYA great s tar t to the New Year with a del ic ious four course lunch

inc luding our lav ish French market table, a s tunning centrepiece with fresh seafood, charcuter ie, pâtés and r i l let tes . Then moving onto

tradit ional roasts or lunch c lass ics and ser ious ly i r res is t ib le desser ts .

£ 2 6 . 9 5 P E R P E R S O N

MAKE A NIGHT OF ITW hen you’re booking a Chr istmas par ty, fest ive lunch or dinner just ask for deta i l s of preferent ia l overnight

accommodation rates in one of our sumptuous guest rooms. W ith Eg yptian cotton sheets , monsoon showers and a ful l

breakfast the fol lowing morning.

THE FULL CHRISTMAS PACK AGE For a t ruly memorable Chr istmas, take an uninterrupted break this year.

Your Chr istmas wish would be a two day stay over Chr istmas, comfor table in the knowledge that ever y l i t t le deta i l i s taken care of so that you can

spend more t ime with loved ones .

For two people inc luding two nights accommodation, fu l l breakfast on your f i rs t morning, Chr istmas Day lunch, Boxing Day lunch and a £35per person

food a l lowance on the f i rs t evening with a g lass of mul led wine.

F R O M £ 6 1 6 P E R R O O M

NEW YE AR’S EVE PACK AGE Celebrate the star t of 2018 in sty le with a g lass of Champagne and four

course dinner. Fol lowed by DJ and dancing before you ret i re to one of our sumptuous guest rooms for the night .

For two people inc luding dinner, enter ta inment, overnight accommodation and ful l breakfast . For an addit ional £50 per couple enjoy a late checkout

t i l l 1pm and Sunday Lunch.

F R O M £ 3 9 9 P E R R O O M

For more details or to bookHOTELDUVIN.com

HOTEL DU VIN&BISTRO BRISTOL events.bristol@hotelduvin.com

0117 403 2979

Dining: The Celebrations menus pricing is not inclusive of room hire. Hotel terms and conditions apply. All prices inclusive of VAT. A discretionary 10% service charge will be added to your bill. A pre-order maybe requested. For special dietary requirements or allergy information, please ask for details. A deposit or full pre-payment maybe required for any bookings. Accommodation: All prices based on two people sharing. Terms and conditions apply, please see the website for details or ask at time of booking. All packages are subject to availability.

(Dial option 3, then 1)