new year's eve menu · 2016-10-06 · adelphi suite amuse-bouche spiced apple compote, chorizo...
TRANSCRIPT
NEW YEAR'S
DINNER
£145.00pp for 2 Glasses of
and 5-Course Meal
and half a bottle of
The Program:
7.30pm - Welcome Drinks
8.30pm - Dinner served in
Entertainment by Singer
10.30pm - DJ and Dancing
12.00am - Midnight Countdown
2.00am - Event Concludes
Slow-cooked piglet belly and crackling served with
bites, pickled baby onions and pea anise foam
Curried Monkfish Tail and Lobster Ravioli
Tangerine Sorbet with a meringue epsuma
Beef fillet, oat-crusted tongue served with
horseradish drops, potato cake and
deep red wine and lemon thyme jus
Orange and steamed ginger chocolate pudding served with
chocol
Chef
TEA,
For those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask for a member of staff
All prices include VA
NEW YEAR'S EVE 2016 GALA
DINNER MENU
2 Glasses of Champagne
eal, half a bottle of wine
half a bottle of mineral water
rinks Reception in Palm Court
Dinner served in Adelphi Suite
er
ancing
ountdown
Concludes
AMUSE-BOUCHE
oked piglet belly and crackling served with spiced apple compote, chorizo
bites, pickled baby onions and pea anise foam
STARTER
Lobster Ravioli served with ginger and coriander broth,
edameme beans
INTERMEDIATE
Tangerine Sorbet with a meringue epsuma
MAIN COURSE
crusted tongue served with buttered salsify, heritage carrots,
horseradish drops, potato cake and game chips. All brought together with a rich,
deep red wine and lemon thyme jus
DESSERTS
Orange and steamed ginger chocolate pudding served with Drambuie white
chocolate sauce and vanilla ice-cream or
Chef’s selection of British cheeses
TEA, COFFEE AND PETIT FOURS
requirements or allergies who may wish to know about the ingredients used, please ask for a member of staff
VAT at 20%. Discretionary service charge of 12.5% will be added to th
GALA
spiced apple compote, chorizo
ginger and coriander broth,
buttered salsify, heritage carrots,
ght together with a rich,
rambuie white
requirements or allergies who may wish to know about the ingredients used, please ask for a member of staff
he bill.