New Years Eve Gala Dinner Menu

							                          New Years Eve Menu
                        Garden Room Restaurant
                       Monday 31 December 2007

                                             ***
                                Chef's Amuse Bouche

                                             ***
                                          Starter
                                              *
                       Terrine of Chicken, Foie Gras and Parma Ham,
                   With Truffled Celeriac and Marinated Wild Mushrooms
                                              *
         Green Bean, Asparagus, and Cherry Tomato Salad with Meschalan Leaves
                                    And a Citrus Dressing
                                              *
  Temple Fish Plate: Tian of Crab Meat topped with Guacamole, Fish Cake, Garlic Prawns,
                              Pancetta Crisp and a Fruit Salsa
                                              *
      Pan Seared Quail with Honey and Rosemary Roasted Winter Root Vegetables,
                                 Madeira Jus and Truffle Oil


                                             ***
                                     Middle Course
                                             *
                                       Pistou Soup
                                             *
                                   Lemon and Basil Sorbet


                                             ***
                                       Main Course
                                                *
 Organic Fillet of Beef with Pomme Dauphanoise, Banana Shallot, Wild Mushroom Tortelloni
                           Confit Cherry Tomatoes and Red Wine Jus
                                                *
Classic Bouillabaisse with Mixed Shell Fish, Prime White Fish in a Saffron Bisque with Croutons
                                            and Aioli
                                                *
   Roast Pepper Crusted Loin of Venison on a Bed of Red cabbage and Glazed Apple with a
             Reduction of Port Wine and Aged Spanish Sherry, Gorgonzola Gnocchi
                                                *
 Marinated Flat Cap Tartlet with Char Grilled Vegetables, Sundried Tomatoes, Spinach, Pine
                     Nuts and Glazed St. Tola Goat Cheese, Pesto Dressing
                                          ***
                                       Dessert
                                            *
Assiette of chocolate: chocolate parfait, white chocolate cointreau tartlet and chocolate
                                         fondant
               Bailey’s Crème Brulee with fruit compote and sable biscuit
                                            *
                Sticky Toffee and Date Pudding with cinnamon ice cream
                                            *
     Tropical Fruit Cheesecake with rum and raisin ice cream and a pineapple crisp

                                          ***

                                    Petits Fours
                                           *
                              Freshly Brewed Tea, Coffee

                                          ***

                          Midnight Champagne Toast
 Jazz & Blues accompaniment from David MacKenzie (violin) and Josh Johnston (piano)

                                          ***


            The Temple Wishes You A Very Happy New Year