Hogmanay Ball Menu
Starter
Terrine of Confit Duck leg Layered with Puyol Lentils, Apricots and Fois Gras
Second Course
Champagne Sorbet
Main Course
Grilled Fillet of Beef with a Fresh Horseradish and Mustard Seed Sauce
Dessert
Winter Berry Creme Brulee with Shortbread
Coffee
Freshly Brewed Coffee and Petit Fours
Hogmanay Dinner
Starter
Terrine of Confit Duck leg Layered with Puyol Lentils, Apricots and Fois Gras
Second Course
Poached Fillet of Lemon Sole with a White Wine, Mushroom and Shallot Sauce
Third Course
Champagne Sorbet
Main Course
Grilled Fillet of Beef with a Fresh Horseradish and Mustard Seed Sauce
Dessert
Winter Berry Creme Brulee with Shortbread
Coffee
Freshly Brewed Coffee and Petit Fours