Festive Celebrations 2008 At Stoke Park Club - Buckinghamshire

Set within 350 acres of historic parkland and gardens, Stoke Park Club combines sumptuous luxury and refined elegance with some of the finest sporting and leisure facilities in the country. The exterior splendour of the breathtaking Palladian mansion is mirrored by the individually decorated bedrooms and suites, where antiques, sumptuous fabrics, and beautiful marble bathrooms with under-floor heating render each a masterpiece of luxurious indulgence.

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Menu 1

Starter
Scottish Smoked Salmon and Prawns with Horseradish Blini, Mixed Seasonal Leaves, Caper-berries, Sour Cream and Caviar Dressing

Second Course
Pink Champagne and Cranberry Sorbet

Main Course
Roast Turkey with Traditional Accompaniments Seasonal Vegetables and Fresh Herb Roasted Potatoes

Dessert
Homemade Christmas Pudding with Brandy Custard

Coffee

Menu 2

Starter
Steamed Asparagus served on a Toasted Cranberry and Rosemary Muffin with Wild Mushrooms and Champagne Hollandaise

Second Course
Clementine and Cointreau Sorbet

Main Course
Roast Loin of Lamb with a Ragout of Green Vegetables, Brazil Nut and Bacon Stuffing, Fondant Potato, Crispy Pancetta and Thyme Gravy

Dessert
Baileys Parfait encased in White Chocolate with Warm Dark Chocolate Sauce and Caramelised Hazelnuts

Coffee

Menu 3

Starter
Thinly Sliced Smoked Duck Breast and Charentais Melon Salad with Roasted Apricot and Orange Vinaigrette

Second Course
Pan-fried Fillets of Lemon Sole with Rocket, Asparagus, Roasted Vine Cherry Tomatoes and a Chive Sauce

Main Course
Oven-baked Venison with Braised Red Cabbage, Gratin Dauphinoise, Chestnut Roasted Winter Vegetables and Juniper Sauce

Dessert
Christmas Trio:
Orange and Drambuie Crème Brûlée, Bitter Chocolate Yule Log, Apple and Mince Pie Ice Cream

Coffee

Menu 4

Starter
Pan-fried Scallops with Caviar, Crispy Pancetta and Port Reduction

Second Course
Seared Foie Gras served on a Red Grape and Thyme Brioche Croûte with Caramelised Apples, Pomegranate and Sweet Muscat Sauce

Third Course
Poached Sea Bass filled with a Crayfish Mousse, Mini Crab Cakes, Basil and Spring Onion Salsa

Main Course
Stoke Park “Open Beef Wellington” Roast Tournedos of Beef with Pomme Purée, Spinach, Wild Mushrooms and Truffle Sauce

Dessert
Christmas Pudding Soufflé with Honey and Sultana Ice Cream

Coffee

Vegetarian Option

Starter
Goat’s Cheese, Roquefort and Sweet Potato Roulade with a Green Bean Salad, Fig and Walnut Dressing
Or
Butternut Squash Velouté with Sage Beignet

Main Course
Oven-baked Mediterranean Vegetables Gougère with Wild Rocket and Sun-blushed Tomato Sauce
Or
Chestnut, Parsnip and Wild Mushroom Cannelloni with Creamed Leek, Sauté Potatoes and Cêpe Sauce

Dessert
Dessert as per menu choice 1,2,3 or 4

Cheese
Cheese Platter per table

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