New Year's Eve Menu - Avon Room
Starter
Guinea fowl and duck terrine with a liver centre and toasted brioche
Second Course
Cream of button mushroom soup with a chestnut fritter
Main Course
Roast loin of Highland venison with juniper berry roasted parsnips and a red currant infused sauce
Dessert
2009 Calendar dessert
Coffee
Coffee and sweetmeats
New Year's Eve Menu - Vellore Restaurant
Starter
Baked smoked haddock with quail egg
Second Course
Guinea fowl and duck terrine with a liver centre and toasted brioche
Third Course
Cream of button mushroom soup with a chestnut fritter
Main Course
Roast loin of Highland venison with juniper berry roasted parsnips and a red currant infused sauce
Dessert
2009 Calendar dessert
Afters
Truffle stuffed Brie de Meaux with a lambs leaf and walnut salad
Coffee
Coffee and sweetmeats