Docstoc

New Year's Eve Menu 2008 – Champ

Document Sample
New Year's Eve Menu 2008 – Champ Powered By Docstoc
					The Waltzing Weasel – AA 3 Star Inn The Inn Place to Meet and the Best Place to Eat

New Mills Road, Birch Vale, High Peak SK22 1BT Telephone 01663 743402 and Fax: 01663 744397 E-mail: w-weasel@zen.co.uk Website: http://www.w-weasel.co.uk

New Year’s Eve Menu 2008 – Champagne & Truffles at Midnight With a firework Display to follow
Soups & Appetisers Chef’s fresh homemade Tomato and Basil soup – V
Made from selected fresh produce, served Olive Bread Roll

Chef’s fresh homemade Pheasant and Chicken Liver Pâté
Made from selected fresh produce, served with Melba toast

Hartington Mushrooms Tarts - V
Button mushrooms cooked with white wine, butter, Hartington blue Stilton and cracked black pepper Served in a savoury Tart on Chilli Dressed Leaves

Deep –fried Potato Skins topped with our own lend of spices - V Served with dipping sauces Fish Course Scottish Salmon with a Lobster Sauce
Served with Soured Cream
///

Sorbet Course Black Currant or Lemon Sorbet Main Courses Roasted Prize Winning Goose and Turkey from Chalford Market
Served with Roast and Mashed potatoes and fresh vegetables

Derbyshire White Park Beef from Arthur Gee of Longnor & Yorkshire Pudding
Served with Mashed Potatoes and fresh vegetable selection

Poached Lemon Sole Fillets “Véronique”
Lemon Sole fillets with a white Wine and Grape Sauce, presented with piped Potatoes and Salad

Homemade Parsnip, Cranberry and Potato Bake – V
Served with Chips and Vegetables

Desserts
Homemade Sherry Trifle laced with Cream Sherry Lemon Polenta Cake with Clotted Cream Fresh Fruit Salad with Cointreau Syrup A selection of Ice Creams A Selection of British Cheeses with Fruit, Salad and Biscuits


				
DOCUMENT INFO