C h r i s t m a s M e n u 2 0 1 3
350 Hartshill Road • Stoke on Trent • ST4 7NX
Tel: 01782 619478
Email: rob_gamble_2000@yahoo.co.uk
Christmas Day Menu 2013
Adults £64.95
Kids under 10 £17.95
To Begin
Mlle T
rillete of peppery mackerel, butter, Dijon mustard, shallot & xeres
vinegar served with beetroot relish & toasted country bread
Funghi
classic creamy risotto of wild mushroom, pecorino cheese, onions
& asparagus topped with arugula
Gambas
delicate filo basket filled with creamy ricotta, dill,
king prawns with a white balsamic & chilli glaze
Canard
homemade duck pastrami, orange & balsamic jelly,
medjool date puree, crisp leaves
To Follow
Tartuffo
rich potato soup finished with a dash of winter truffle oil
Pastinaca
roast parsnip & caramelised apple soup
with sage & smoked bacon dumplings
Turkey
roast staffordshire turkey with Noah’s festive artisan trimmings
Serranidae
fillet of seabass topped with a green olive, gouda & rosemary crumb
on a pillow of cous cous perfumed with beetroot & smoked sage,
black olive tapenade
Espinaca
homemade butternut squash, barley, chestnut, mushroom, spinach &
ricotta pie served with a sage & wild garlic gravy
Sirloin
Christmas Day roasted & hand carved British beef
served with artisan trimmings
All main courses served with seasonal vegetables & roasted potatoes
Desserts a selection of festive desserts - ask server for details
Boxing Day Menu 2013
Adults £22.95 Kids under 10 £7.95
3 course menu
To Begin
Du jour
a heart-warming homemade vegetable soup
Gigot
slowly cooked chicken leg, toasted oat, parsley & garlic crumb
on crisp leaves, ham frazzles
Mumbai
Indian paratha bread filled with lamb, mushrooms & onions,
spicy mint yoghurt & crisp leaves
Siu haau
confit duck, spring onion & potato cakes served
with a spiced plum & oriental barbeque sauce
Chevre (v)
warm salad of goats cheese, white balsamic roasted pears,
crisp leaves & walnuts
To Follow
Romarin
slowly cooked rump of lamb on buttery mash with a red wine,
rosemary & redcurrant jelly sauce
Boeuf
traditional roast topside of british beef in a robust red wine,
shallot & smoked bacon sauce
Lims
Noah’s belly pork on crisp greens served with a chilli,
plum, ginger & garlic sauce
Grimsby
chunks of salmon, crayfish, cod & king prawns in a creamy white
wine, onion, lemon & dill sauce topped with buttery potato &
parmesan herb crumb
Rougie (V)
organic beetroot, goats cheese, arborio rice, onions,
white wine, peppery rocket
Desserts a selection of festive desserts - ask server for details
Festive Lunch Menu 2013
2 courses @ £13.95 (m&d)
2 courses @ £14.95 (s&m)
3 courses @ £16.50 (s,m&d)
To Begin
Potage (V)
leek, onion & potato soup with chunky bread
Parfait
blended chicken livers, garlic, butter & cognac studded
with prunes served with warm toasted bloomer
Mumbai
tender strips of lamb tossed with spicy mint yoghurt
& crisp leaves served in an Indian flat bread
Arancini (V)
deep fried rice balls stuffed with blue cheese, mushrooms
& garlic with a tomato & herb passata
To Follow
Turkey
ballotine of turkey filled with a pork, sage & onion farci,
wrapped in smoked bacon, pan juice gravies
Truite
oven baked fillets of trout with a citrus crust,
asian style lemon, chilli, garlic & ginger sauce
Pommados
slowly cooked belly pork with a spiced apple,
onion, & raisin chutney
Pappardelle (V)
ribbons of egg pasta & select mushrooms in a creamy blue cheese
& onion sauce, toasted parmesan crumb
Entrecote (supplement £6.50)
choice cut sirloin steak with red onion confit
& coarse grain mustard butter
All main courses served with seasonal vegetables & roasted potatoes
Desserts a selection of festive desserts - ask server for details
2 courses @ £13.95 (m&d)
2 courses @ £14.95 (s&m)
3 courses @ £16.50 (s,m&d)
To Begin
Potage (V)
leek, onion & potato soup with chunky bread
Parfait
blended chicken livers, garlic, butter & cognac studded
with prunes served with warm toasted bloomer
Mumbai
tender strips of lamb tossed with spicy mint yoghurt
& crisp leaves served in an Indian flat bread
Arancini (V)
deep fried rice balls stuffed with blue cheese, mushrooms
& garlic with a tomato & herb passata
To Follow
Turkey
ballotine of turkey filled with a pork, sage & onion farci,
wrapped in smoked bacon, pan juice gravies
Truite
oven baked fillets of trout with a citrus crust,
asian style lemon, chilli, garlic & ginger sauce
Pommados
slowly cooked belly pork with a spiced apple,
onion, & raisin chutney
Pappardelle (V)
ribbons of egg pasta & select mushrooms in a creamy blue cheese
& onion sauce, toasted parmesan crumb
Entrecote (supplement £6.50)
choice cut sirloin steak with red onion confit
& coarse grain mustard butter
All main courses served with seasonal vegetables & roasted potatoes
Desserts a selection of festive desserts - ask server for details
Festive Dinner Menu 2013
3 Courses
1st-5th December 2012 @ £19.95
6th-24th December 2012 @ £24.95
27th-30th December 2012 @ £17.95
To Begin
Amore (V)
rich leek, onion & potato soup finished with porcini
mushroom cream served with chunky bread
Parfait
blended chicken livers, garlic, butter & cognac studded
with prunes served with warm toasted bloomer
Roti
Indian style paratha filled with sautéed crayfish, onions,
field mushrooms, asian spices & crisp leaves
Ensalada (V)
crisp pears, cambazola blue cheese, white balsamic, crisp leaves,
walnuts & chunky garlic & herb croutons
Siu haau
confit duck, spring onion & potato cakes served with a
spiced plum & spring onion barbeque sauce
To Follow
Turkey
ballotine of turkey filled with a pork, sage & onion farci, wrapped in smoked
bacon sat on a winter bubble & squeak potato cake, pan juice gravy
Rougie (V)
organic beetroot, goats cheese, Arborio rice, onions,
white wine, peppery rocket
Poulet
butter basted breast of chicken topped with a toasted orange
gremolata, pomme parmentier, Madeira jus
Saumon
fillet of salmon with a wasabi crumb on a parsley,
pea & onion risotto
Pentola di Miele
roasted loin of pork with white balsamic roasted pears,
rocket & a winter truffle honey drizzle
Cardinal (supplement £6.50)
choice cut sirloin steak topped with seared chicken livers
on a Dijon mustard cream
All main courses served with seasonal vegetables & roasted potatoes
Desserts a selection of festive desserts - ask server for details
3 Courses
1st-5th December 2012 @ £19.95
6th-24th December 2012 @ £24.95
27th-30th December 2012 @ £17.95
To Begin
Amore (V)
rich leek, onion & potato soup finished with porcini
mushroom cream served with chunky bread
Parfait
blended chicken livers, garlic, butter & cognac studded
with prunes served with warm toasted bloomer
Roti
Indian style paratha filled with sautéed crayfish, onions,
field mushrooms, asian spices & crisp leaves
Ensalada (V)
crisp pears, cambazola blue cheese, white balsamic, crisp leaves,
walnuts & chunky garlic & herb croutons
Siu haau
confit duck, spring onion & potato cakes served with a
spiced plum & spring onion barbeque sauce
To Follow
Turkey
ballotine of turkey filled with a pork, sage & onion farci, wrapped in smoked
bacon sat on a winter bubble & squeak potato cake, pan juice gravy
Rougie (V)
organic beetroot, goats cheese, Arborio rice, onions,
white wine, peppery rocket
Poulet
butter basted breast of chicken topped with a toasted orange
gremolata, pomme parmentier, Madeira jus
Saumon
fillet of salmon with a wasabi crumb on a parsley,
pea & onion risotto
Pentola di Miele
roasted loin of pork with white balsamic roasted pears,
rocket & a winter truffle honey drizzle
Cardinal (supplement £6.50)
choice cut sirloin steak topped with seared chicken livers
on a Dijon mustard cream
All main courses served with seasonal vegetables & roasted potatoes
Desserts a selection of festive desserts - ask server for details
All prices are inclusive of VAT. All items are subject to availability. Ice cream not
suitable for lactose intolerant persons. * Approx weight uncooked. All fish dishes
may contain bones. (v) these dishes are suitable for vegetarians. Whilst we take
every care to preserve the integrity of our vegetarian products, we must advise
these products are handled in a multifunctional kitchen environment. All our
products may contain seeds, traces of nuts or nut derivatives.
For Booking Information:
suitable for lactose intolerant persons. * Approx weight uncooked. All fish dishes
may contain bones. (v) these dishes are suitable for vegetarians. Whilst we take
every care to preserve the integrity of our vegetarian products, we must advise
these products are handled in a multifunctional kitchen environment. All our
products may contain seeds, traces of nuts or nut derivatives.
For Booking Information:
Tel: 01782 619478
Deposit @ £5.00 per head
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