New Years Eve Menu Festive Lunch Menu inc. Sundays 2Courses-14.95

							      New Years Eve Menu £64                                           Festive Lunch Menu inc. Sundays
 Celebrate in style and join us for our New Year’s Eve Celebration.
     Listen to the sounds of Brookside Jazz playing into 2009          2 Courses - £14.95 3 Courses - £18.95
     Arrive between 7.30pm-8.00pm Dinner Served at 8.30pm                          Tuesday to Sunday - Lunch served from 12 noon

                             Canapés on arrival
                                                                                                    To Start
                                To Start
                                                                                         Creamed Winter Vegetable Soup (V)
                          Seared Smoked Salmon
                        served with a Niçoise Salad                         Chilled Salad of Tiger Prawns with a Vodka and Tomato Dressing

                   Char-Grilled Figs and Halloumi (V)                       Pork and Bacon Pâté with Fresh Dressed Leaves and Ale Chutney
                       with Pomegranite Dressing
                                                                                             Pine Kernel Crusted Brie (V)
                     The Second Course                                               with Orange Thyme and Roast Beetroot Salad

                           Cauliflower Soup (V)                                              The Main Course
                           with Cheese Sandwich
                                                                                           Traditional Roast Turkey Breast
                          The Refresher                                             with Lemon & Herb Stuffing, Pigs in Blankets
                                                                                           and Cranberry & Thyme Gravy
                            Prosecco Cocktail
                        with Raspberries & Sorbet                                  Pan Fried Salmon, Tagliatelle, Peas and Asparagus

                                                                         Oven Roast Breast of Chicken, Bacon, Onions and Mushrooms and Red
                       The Main Course                                                               Wine Sauce

                Herb Crusted Rack of Derbyshire Lamb,                         Pan Fried Rump of Beef with Bacon and Roast Onion Mash
           Baby Shepherds Pie, Red Currant and Marsala Sauce
                                                                                          Pithivier of Mozzarella Pesto (V)
                   Pithivier of Mozzarella Pesto (V)                             Slow Roast Tomatoes, Spinach and Balsamic Dressing
          Slow Roast Tomatoes, Spinach and Balsamic Dressing
                                                                                                    Desserts
                       Sweet Surrender                                           Christmas Plum Pudding with Lambs Navy Rum Sauce
                     Praline and Honeycomb Terrine
                    Topped with Vanilla Pod Icecream                             Vanilla Cheesecake with Mulled Wine Fruit Compote

                                                                               Baileys Bread & Butter Pudding with Vanilla Pod Icecream
                              To Finish                                                 Selection of British Cheese & Biscuits
                  Selection of British Cheese & Biscuits

                           Coffee & Mini Cakes




For all bookings please call
                               0115 949 9324
The Barn ~ 4 Bridge Street ~ Sandiacre ~ Nottinghamshire ~ ng10 5 qt
                                                                       For all bookings please call
                                                                                                      0115 949 9324
                                                                       The Barn ~ 4 Bridge Street ~ Sandiacre ~ Nottinghamshire ~ ng10 5 qt
              w w w. a r c h i e s r e s t a u r a n t . c o . u k                   w w w. a r c h i e s r e s t a u r a n t . c o . u k
        Festive Evening Menu £28                                                         Christmas Eve £35                                                              Christmas Day £59
Join our Festive Evenings throughout December with Live Jazz Band                                                                                          Ease the pressure and relax.We have your Christmas Day Lunch covered.
                                                                                       Arrive from 7.00pm - Dinner served at 7.45pm
          on the following Tuesdays: 2nd / 9th / 16th / 23rd                                                                                            A Feast To Saviour and enjoy!!!! Arrive from 12 noon - Lunch served at 1.00pm

                                To Start                                                              To Start                                                                       Canapés on arrival

                   Sweet Potato & Coriander Soup (V)                                      King Prawn, Crayfish & Avocado Salad                                                         To Start
                      With a Chive Crème Fraîche                                               with Bloody Mary Dressing
                                                                                                                                                                       Smoked Salmon, Tiger Prawn & Avocado Salad
                   Pork Liver & Smoked Bacon Terrine                                          Pine Kernel Crusted Brie (V)                                              Dressed with a Vodka & Tomato Mayonnaise
                   Toasted Brioche and Piccalilli Sauce                                with Roast Beetroot and Orange Thyme Salad
                 Chilled Tiger Prawn, Smoked Salmon                                                                                                                    Broad Bean, Gruyere and Asparagus Risotto (V)
          and Advocado Salad, Watercress and a Dill Vinaigrette                                   Second Course                                                                  with a Soft Poached Egg

              Pine Kernel Crusted Brie, Orange Thyme (V)                                         Leek & Potato Soup (V)                                                            Second Course
                       and Roast Beetroot Salad                                           With a Chive Crème Fraîche & Herb Oil
                                                                                                                                                                             Sweet Potato & Coriander Soup (V)
              Smoked Chicken Salad Pancetta & Parmesan
                     Quails Egg and Anchovies
                                                                                                  The Refresher                                                                 With a Chive Crème Fraîche

                                                                                                    Exotic Fruit Platter
                              Intermedi                                                         with a Passion Fruit Coulis                                                     The Main Course
                              ate Strawberry                                                   The Main Course                                                                 Traditional Roast Turkey Breast
                                                                                                                                                                        with Lemon & Herb Stuffing, Pigs in Blankets
                                     Tang                                       Herb Crusted Rack of Lamb, Roast Garlic Mash, Baby Onion                                       and Cranberry & Thyme Gravy
                                                                                                  and Red Wine Gravy
                                                                                                                                                                                  Pan Fried Fillet of Beef
                           Main Course                                                       Oven Baked Field Mushroom (V)                                                 with Roast Onion and Wild Mushrooms
                                                                           Stuffed with Pan Fried Leeks, Tomato and Mature Cheddar with a Herb                                    with a Port Wine Sauce
      Roast Turkey Breast, Lemon & Herb Stuffing, Pigs in Blankets,                                        Crust
                       Cranberry & Thyme Gravy                                                                                                                Warm Tart of Wild Mushrooms, Garlic and Goats Cheese Roquette
        Pan Fried Salmon, Tagliatelle, Prawns, Peas and Asparagus
                                                                                                       Sweet                                                          Salad with Balsamic Dressing and Herb Oil (V)
                                                                                                     Surrender                                                                         Desserts
       Char-grilled Rump of Beef Pave, Bacon & Roast Onion Mash,
                    Red Wine & Wild Mushroom Sauce                                              Lemon Tart, Berry Compote
                                                                                                 and Vanilla Pod Icecream                                           Christmas Plum Pudding with Lambs Navy Rum Sauce
                      Braised Lamb Shank Cobbler,
                       Lamb and Rosemary Gravy                                                       To Finish                                                       Chocolate Fondant Topped with Vanilla Pod Icecream

                   Pithivier of Mozzarella Pesto, (V)                                                                                                                   Baileys Cheesecake with Orange Mascarpone
          Slow Roast Tomatoes, Spinach and Balsamic Dressing                               Selection of British Cheese & Biscuits

                                                                         A non refundable deposit of £10 per person is required to confirm bookings
                                                                                                                                                                                      To Finish
                               Desserts                                made during the Christmas period (2nd December to 31st December 2008) and a                          Selection of British Cheese & Biscuits
                                                                       non refundable deposit of £25 is required for Christmas Day and New Years Eve.
          Christmas Plum Pudding with Lambs Navy Rum Sauce               Full pre-payment of the balance is required no later than 1st December 2008.                                  Coffee & Mints
                                                                                     Pre-orders are required during the Christmas period.
           Vanilla Cheesecake with Mulled Wine Fruit Compote                   Pre-order booking forms are available in our Christmas brochure.
                                                                       Christmas Eve and New Years Eve Gourmet Evenings do not require pre-orders.
          Baileys Bread & Butter Pudding with Vanilla Icecream                                   Other conditions may apply.

                                                                                               Booking Enquiries:
For all bookings please call
                               0115 949 9324
The Barn ~ 4 Bridge Street ~ Sandiacre ~ Nottinghamshire ~ ng10 5 qt
                                                                                                Telephone. 0115 949 9324
                                                                                         Email: enquiries@archiesrestaurant.co.uk
                                                                                                                                                         For all bookings please call
                                                                                                                                                                                          0115 949 9324
                                                                                                                                                         The Barn ~ 4 Bridge Street ~ Sandiacre ~ Nottinghamshire ~ ng10 5 qt
                                                                                               www.archiesrestaurant.co.uk
              w w w. a r c h i e s r e s t a u r a n t . c o . u k                                                                                                     w w w. a r c h i e s r e s t a u r a n t . c o . u k