Xmas Parties 2008 At Ruby Blue

The Royale, one of the venue's private rooms is draped with sumptuous fabrics and impressive art and features its own bar. If its just you and small group of special friends be wined and dined in one of the exclusive booths.
A selection of fabulous catering ideas are yours for the taking, ensuring your event has that special touch.

Let us know what you are looking for and we'll create the right package.

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3 Course Xmas Menu

Starters
Tomato and basil soup with a swirl of basil cream and crusty baguette
Or
Breaded goat’s cheese with rocket and red onion jam, drizzled with pesto olive oil
Or
Duck spring roll , roast shredded Peking duck, with Chinese vegetables and a hint of ginger in a crisp filo pastry, served with an aromatic plum sauce
Or
Smoked salmon with a petit salad, cracked black pepper and fresh lemon served with warmed brown baguette
Or
Spicy chorizo and feta salad, a baby leaf salad topped with marinated olives, slow roasted tomato, pieces of creamy feta and crisp chorizo, served with a tzatziki dip

Main Course
Roast turkey with a cranberry and chestnut stuffing, wrapped in bacon, served with a cranberry jus, crisp roast potatoes and a medley of winter vegetables
Or
Sirloin steak with chunky chips and a green and black peppercorn sauce
Or
Salmon escalope with new potatoes and fine green beans drizzled with a light citrus dressing
Or
Wild mushroom ravioli with rocket, shaved Parmesan and toasted pine kernals

Dessert
Traditional Christmas pudding served with brandy sauce
Or
Raspberry brûlée cheesecake with crème fraîche
Or
Chocolate fudge cake served with crème Anglais
Or
Seasonal fruit salad with the option of fresh cream

Finger Buffet

Brie and red grape crusty baguette

Coronation chicken open sandwich sprinkled with toasted almonds

Smoked salmon and crème fraîche tortilla wrap

Battered chicken goujons with garlic mayo

Mozzarella and cherry tomato skewers drizzled with a light pesto dressing

Chorizo, tomato and fresh basil served on warmed ciabatta

King prawns in tempura batter with a sweet chilli dip

Trio of mini poppadoms with sweet mango chutney

Selection of crisp vegetable crudities served with hummous and tzatziki

Cajun dusted potato wedges with sour cream and chive dip

Roast dinner on a stick in a cranberry glaze

Spicy vegetable spring rolls with sweet and sour sauce

Mini toad in the hole with caramelised red onion jam

Mini chocolate éclairs

Selection of mini muffins

Hot and Cold Fork Buffet

A Selection of Rustic breads

Selection of cooked sliced meats and seasonal chutneys

Beechwood smoked ham with sweet pickle

Hand carved crown of turkey served with cranberry sauce

Chicken Goujons with a garlic mayo

Tempura battered king prawns with a sweet chilli dip

Hot Dishes

Beef medallions in horseradish and juniper jus

Red Thai chicken curry served with mini poppadoms and mango chutney

Wild mushroom ravioli with shaved Parmesan and toasted pine kernals

Minted baby new potatoes

Basmati rice

Pastry Dishes

Roasted Mediterranean vegetable quiche

Individual pork pie served with festive pickles

Salads

Greek salad

Rustic coleslaw

New potato and soft herb salad

Thai noodle salad sprinkled with fresh coriander and shavings of spring onion

Selection of vegetable crudities served with hummous and tzatziki

Kardoula stuffed peppers and Mediterranean olives

Sweet Things

Mini chocolate éclairs

Chocolate chip or blueberry muffins

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