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CELEBRATE

VIEWS: 19 PAGES: 8

									 ‘ TIS THE SEASON TO
    CELEBRATE




THE CRAIGLYNNE HOTEL
     GRAN TOW N-ON -SPEY

       PA RT Y N I G H T S
                      CELEBRATE
                 W I T H H E A RT & S O U L


Welcome to the Craiglynne Hotel 2010/2011 festive programme of
  celebrations. Our festive diary has all the essential ingredients
         needed to make this festive season the best ever.
 Enjoy the festive season with fantastic fresh, locally sourced food
  and wine enjoyed in beautiful, idyllic locations. Whether you’re
   celebrating with family, friends or colleagues, the selection of
packages offers something for everyone. We look forward to giving
you and all of your friends a warm, festive, Crerar Hotels welcome.
 Whatever event you attend over the festive season, we promise to
    put our heart and soul into making it one to remember.

        FESTIVE LUNCH MENU
                  Available 1st to 22nd December 2010
    Served in our Speyside Restaurant between 12.00pm and 2.00pm

             CREAM OF TOMATO & PEPPER SOUP
         Chef ’s homemade soup served with croutons & cream
                   HIGHLAND VENISON PATE
   Served with Speyside oatcakes, cranberry chutney & seasonal leaves
                         CROWN OF MELON
              Filled with exotic fruit salad & mango coulis

                             ICED SORBET

             SPINACH & MUSHROOM FILO PARCEL
               Nested on a pool of tomato & basil coulis
                          DARNE OF SALMON
         Fillet of Scottish salmon, grilled with garden herb crust
                       BREAST OF TURKEY
                 Succulent slices of roasted turkey with
              a chestnut stuffing & smothered with gravy
             ROAST TOPSIDE OF SCOTTISH BEEF
          Tender slices of roast topside of beef with a claret jus

                      CHRISTMAS PUDDING
    Brandy & fruit steamed sponge served with a brandy cream sauce
                           SHERRY TRIFLE
       Traditional trifle made with layers of sherry drenched fruit
        & sponge topped with dairy custard & whipped cream
                 CHOCOLATE FUDGE YULE LOG
             Served with chef ’s homemade chocolate sauce
                Includes crackers, party hats & streamers


                     £12.95 PER PERSON
                            Booking Essential
  DECEMBER PARTY NIGHTS
           Available 11th, 17th & 18th December 2010
        Dinner served in our Speyside Restaurant at 7.30pm



                      SPICED PARSNIP SOUP
Chef ’s traditional homemade soup served with a crusty petit pain roll

                       VENISON PATE
  Accompanied with a seasonal redcurrant chutney & Melba toast

                DOVETAIL OF GALIA MELON
                Served with a winter berry compôte


                     CHAMPAGNE SORBET


           SPINACH & MUSHROOM FILO PARCEL
             Nested on a pool of tomato & basil coulis

                        DARNE OF SALMON
      Fillet of Scottish salmon, grilled with a garden herb crust

                       BREAST OF TURKEY
                Succulent slices of roasted turkey with
         a chestnut stuffing & smothered in a rich gravy jus

                    ROAST RIBEYE OF BEEF
           Tender slices of Scottish ribeye beef served with
       a rich baby onion, mushroom & red wine claret sauce


         TRADITIONAL CHRISTMAS PUDDING
 Brandy & fruit steamed sponge served with a brandy cream sauce

                     RASPBERRY PAVLOVA
      Meringue nest filled with dairy cream & fresh raspberries

                    ICED PRALINE PARFAIT
                 Served with a bitter chocolate sauce


                          TEA & COFFEE

          Crackers, party hats & streamers, entertainment,
                & glass of wine with evening meal


                   £24.95 PER PERSON
  Accommodation available from      £25.00 PER PERSON
                          Booking Essential
  CHRISTMAS DAY LUNCH
               Served in our Speyside Restaurant
                 between 12.30pm & 2.30pm



                   BROCHAN BUIDHE
Chef ’s homemade lentil & bacon broth served with crusty bread

    CHICKEN LIVER & FOREST MUSHROOM PATE
     Served with a Cumberland sauce & Speyside oatcakes

                  TOASTED GOATS CHEESE
     Flash grilled goats cheese set on a garlic bread crouton
                    served with a tomato salsa


                    RASPBERRY SORBET


                        NUT ROAST
             Set on a tomato & garden herb coulis

                    FILLET OF SALMON
              Grilled fillet of salmon draped in an
                    orange hollandaise sauce

                       ROAST TURKEY
        Succulent slices of roast Norfolk turkey served
       with chestnut stuffing, chipolatas & rich gravy jus

                       BRAISED STEAK
              Tender braised Scottish beef steak in
                 a rich whisky & pepper sauce


                   CHRISTMAS PUDDING
Brandy & fruit steamed sponge served with a brandy cream sauce

             CHOCOLATE FUDGE YULE LOG
         Served with chef ’s homemade chocolate sauce

                       SHERRY TRIFLE
   Traditional trifle made with layers of sherry drenched fruit
    & sponge topped with dairy custard & whipped cream


           Includes crackers, party hats & streamers



                 £45.95 PER PERSON
                       Booking Essential
  BOXING DAY LUNCH
          Served in our Speyside Restaurant
            between 12.30pm & 2.30pm



             COCK-A-LEEKIE SOUP
         Chef ’s traditional cock-a-leekie soup
                served with crusty bread

           HIGHLAND VENISON PATE
            Served with Speyside oatcakes,
         cranberry chutney & seasonal leaves

                CROWN OF MELON
     Filled with exotic fruit salad & mango coulis


                   ICED SORBET


BROCCOLI, MULL CHEDDAR & POTATO BAKE
Gratin potato bake with broccoli florets & cheese sauce

              SUPREME OF CHICKEN
   Stuffed with Stornoway black pudding & drizzled
        with a rich Tormore whisky cream sauce

          ROAST SADDLE OF VENISON
        Succulent slices of roast venison draped
            in a port and juniper berry jus

    GRILLED FILLET OF RAINBOW TROUT
     Grilled fillet of Scottish trout finished with
           a fresh chilli & ginger dressing


              CLOOTIE DUMPLING
           Drenched with a whisky anglaise

           BRANDY SNAP BASKETS
       Topped with raspberry cranachan cream

            SCOTTISH CHEESE PLATE
   Isle of Mull cheddar, Dunsyre blue & Howgate
  brie with wheat crackers & cherry tomato chutney



            £29.95 PER PERSON

                  Booking Essential
HOGMANAY GALA DINNER
                Served in our Speyside Restaurant
                      between 6pm & 8pm



                    COCK-A-LEEKIE SOUP
  Chef ’s traditional cock-a-leekie soup served with crusty bread

                HIGHLAND VENISON PATE
Served with Speyside oatcakes, cranberry chutney & seasonal leaves

                      CROWN OF MELON
           Filled with exotic fruit salad & mango coulis


                 HAGGIS, NEEPS & TATTIES


     BROCCOLI, MULL CHEDDAR & POTATO BAKE
     Gratin potato bake with broccoli florets & cheese sauce

                GRILLED FILLET OF SALMON
       Grilled fillet of Scottish salmon finished with a pink
        peppercorn crust & served with a watercress sauce

                   SUPREME OF CHICKEN
        Stuffed with Stornoway black pudding & drizzled
             with a rich Tormore whisky cream sauce

                   ROAST RIBEYE OF BEEF
      Tender slices of Scottish ribeye beef served with a rich
         baby onion, mushroom & red wine claret sauce


                    CLOOTIE DUMPLING
                 Drenched with a whisky anglaise

                 BRANDY SNAP BASKETS
             Topped with raspberry cranachan cream

                  SCOTTISH CHEESE PLATE
       Isle of Mull cheddar, Dunsyre blue & Howgate brie
           with wheat crackers & cherry tomato chutney


        Includes crackers, party hats, poppers & streamers



                 £49.95 PER PERSON
                        Booking Essential
TERMS & CONDITIONS
1. Complete the enquiry form and send or fax to the hotel. Alternatively email your enquiry
    to craiglynne@crerarhotels.com.
2. Should all of your preferred dates be sold out, the hotel will contact you to offer
    suitable alternatives.
3. The hotel will send you a booking confirmation which you should sign and return within
    seven days, along with a non-refundable deposit of either £10 per person (where individual
    price is £10 or more) or full payment (where individual price is less then £10).
4. Final numbers and full payment for all events must be received by the hotel four weeks
    before your event date. Any bookings made after this date must be paid in full at the time
    of booking.
5. We regret that your initial deposit and full payment for events cannot be refunded within
    four weeks of your event date.
6. Whilst every effort will be made for special seating arrangements these cannot be guaranteed.
7. Accommodation reservations are subject to normal booking terms and conditions,
    for full details please contact the hotel.
8. Multiple accommodation bookings, (five rooms or more) require a name list to be
    provided 10 days prior to date of stay.
9. The management reserves the right to cancel or make alterations to any part of the festive
    programme without prior notice. In the event of cancellation, alternative dates will be
    offered or deposits returned.
10. All prices quoted include VAT.
11. Guests attending festive party nights must be aged 18 or over.

                                                                                          !
BOOKING FORM

Name

Address

Postcode

Tel No: Daytime

Tel No: Evening

Mobile

Email

Please tick your interest
Festive Lunch Menu             ( )    Boxing Day Lunch                       ( )
December Party Nights          ( )    Hogmanay Gala Dinner                   ( )
Christmas Day Lunch            ( )

Please give three dates in preferred order (where applicable)

1

2

3

No of adults         No of children                       Ages of children

Signed                                                             Date

THIS BROCHURE IS ALSO AVAILABLE AS A PDF AT WWW.CRERARHOTELS.COM




                            THE CRAIGLYNNE HOTEL
                 WOODLANDS TERRACE, GRANTOWN-ON-SPEY PH26 3JX
                       TEL 01479 872 597 FAX 01479 873 675
                       CRAIGLYNNE@CRERARHOTELS.COM
                          WWW.CRERARHOTELS.COM
        BEN WYVIS HOTEL
  STRATHPEFFER, IN THE ROSS-SHIRE HIGHL ANDS


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                   & SPA, NAIRN


   THE CRAIGLYNNE HOTEL
               GRANTOWN-ON-SPEY


       SCOTLAND’S HOTEL
                & SPA, PITLOCHRY


         OBAN BAY HOTEL
                   & SPA, OBAN


      ISLE OF MULL HOTEL
      & SPA, CRAIGNURE BAY, ISLE OF MULL


        LOCH FYNE HOTEL
                & SPA, INVERARAY


CHEVIN COUNTRY PARK HOTEL
             & SPA, OTL EY, Nr L E E DS


      EIGHT ACRES HOTEL
             & L E ISURE CLUB , E LGIN


     THE GLENCOE HOTEL
                GL E N COE VIL L AGE




               THE CRAIGLYNNE HOTEL
    WOODLANDS TERRACE, GRANTOWN-ON-SPEY, PH26 3JX
           TEL 01479 872 597 FAX 01479 873 675
          CRAIGLYNNE@CRERARHOTELS.COM
              WWW.CRERARHOTELS.COM

								
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