Exclusive Hotel Christmas Parties The Millennium Gloucester London 2008

Reserve one of our grand private rooms and we will theme your celebration imaginatively and expertly.

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Classic Menu

Starters
Wild mushroom soup with Truffle oil and parmesan croutons and chives
Or
Smoked Salmon, sole and crayfish terrine lemon and chervil dressing

Main Course
Seared breast of corn-fed chicken sun blush and pepper mash, basil jus.
Or
Roast Norfolk turkey with chestnut stuffing, chipolatas and cranberry sauce

Dessert
Grand Marnier and confit orange crème brûlée
Or
Christmas pudding and brandy sauce

Coffee or tea and mince pies

Sparkling Christmas Menu

OPTION 1

Starter
Warm Scallop mousse, smoked salmon and dill, champagne sauce
Or
Layered pepper, courgette and aubergines with tomato jelly and mixed cress leaf

Main Course
Roast Norfolk turkey with chestnut stuffing, chipolatas and cranberry sauce
Or
Pan fried breast of Norfolk duck confit leg and truffle mash, blackberry infused jus
Or
Roast Fillet of halibut, brioche and mustard crumb glazed salsify and red wine reduction

Dessert
Rum and chestnut surprise
Or
Champagne strawberry charlotte
Or
Christmas pudding and brandy sauce

Coffee or tea and mince pies

OPTION 2 - HOT FORK BUFFET

Starter
Chicken bang bang
Potato salad with pancetta, egg and chive
Roast vegetables, orza and basil
Mixed leaf with walnut dressing

Main Course
Roast Norfolk turkey with chestnut stuffing, chipolatas and cranberry sauce
Smoked haddock and prawns with Wenslydale crumb
Roast leg of lamb boulangere potatoes, minted jus
Singapore style vegetable noodles

Dessert
A mirrored display of Christmas desserts
Chef’s special hot dessert of the day

Champagne Christmas Menu

OPTION 1 - SEATED MENU

Starter
Ham hock terrine home made piccalilli and sauce greviche
Or
Beech wood smoked breast of pidgeon, pear chutney and Waldorf salad

Champagne sorbet

Main Course
Roast Norfolk turkey with chestnut stuffing, chipolatas and cranberry sauce
Or
Roast Loin of venison celeriac and truffle mash, Bitter chocolate sauce
Or
Roast Fillet of wild sea bass lobster and Cornish crab mousse braised Jerusalem artichokes and bouillabaisse sauce

Dessert
Trio of Caramel Desserts
Or
Seletion of British farmhouse cheese and walnut bred and celery

Coffee or tea and mince pies

OPTION 2 - HOT FORK BUFFET

Starter
Mixed leaf with soft herbs
Oven Roast peppers with green beans and rocket salad almond dressing
Smoked duck grilled asparagus pink grapefruit and Belgium endive salad
Gnochetti with salami olives and pesto dressing
A platter of seafood to include smoked salmon, cockles and mussels, prawns and Mary rose sauce

Main Course
Daube of beef with wild mushroom and button onions horseradish mash
Confit of duck, salardaise potatoes and braised red cabbage port jus
Loin of monkfish wrapped with Parma ham and red pesto wild mushroom and spinach gnocchi red wine jus
Aubergine and mozzarella parmigina

Dessert
Selection of seasonal Millennium Desserts
Chef’s hot dessert of the day

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