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| Home | ENTERTAINMENT | WEDNESDAY LIVE | LUNCH MENU | DINNER MENU | OUR LOCATION | CHRISTMAS MENU 2004 | |||||||||
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THE STAGS HEAD GOOSNARGH |
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CHRISTMAS MENU 2004 |
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Christmas day lunch Parfait Of Chicken Breast Studded With Crushed Pistachio Nuts &
Scented With Lavender -or- Fresh Spears Of Asparagus, Wrapped In Leaves Of Baby
Leeks, Char-Grilled & Served On A Spinach & Sun Blush Tomato Chutney -Followed by- Chefs Consommé Of Woodland Mushrooms & Fine Herbs -Followed by- Lemon Sorbet With A Hint Of Fresh Mint -Followed by- Cornish Lemon Sole Dusted With Seasoned Flour &
Pan-Fried With Walnut & Broccoli Butter -Followed by- Traditional Roast Turkey Served With All The Trimmings -or- Rib Eye Of British Beef (Cooked Medium/Rare) Served
With A Caramelised Shallot & Brandy Sauce With Fresh Basil Leaves & Oak Smoked Bacon -Followed by- Chefs Christmas pudding With Plum Coulis & Brandy
Sauce -or- Homemade Baked Vanilla & Wensleydale Cheesecake
With Brambly Apple Sauce -Followed by- Filter Coffee or Tea & Mince Pies £50.00 (£30.00
Children Under 14) CHRISTMAS LUNCH MENU Breast Of Chicken Filled With Chestnut Mushrooms & Fresh Asparagus, Wrapped In Oak Smoked Bacon
& Served With A Port & Plum Sauce --- Poached Fillet Of Silver Hake Served On A Sun Ripened
Tomato & White Bean Salad With A Light Gooseberry & Lime Dressing --- Homemade White Onion & White Stilton Soup With
Cranberries -Followed By- Traditional Roast Turkey Served With All The Trimmings --- Medallions Of Pork Tenderloin Served With Sage Scented
Baked Apple & A Rich Port Sauce --- Fillet Of Scottish Salmon, Pan-Fried & Served
With A Cream & Dry Vermouth Sauce With Fresh Dill & Green Grapes -Followed By- A Selection Of Desserts -Followed By- Fresh Coffee or Tea & Mince Pies £15.00 Parties Of 12 Or More Are Pleased Asked To Pre-Order Their Starters & Main Courses A Day Or Two
Before. CHRISTMAS EVENING MENU Warm Parmesan Baked Tartlets Filled With Port & Stilton Beef Fillet, Topped With A Cocktail Of
Mushrooms --- Duo Of Royal Greenland Prawns & Flaked Haddock
Served On Baby Spinach Leaves & Wild Rocket With A Warm Lime & Toasted Almond Dressing --- Chefs Tomato, Basil & Mascapone Cheese Soup --- Button Mushrooms Filled With Chestnut & Courgette
Mousse, Baked In A Cream, Tarragon & Pernod Sauce -Followed By- Traditional Roast Turkey Served With All The Trimmings --- Roast Breast Of Chicken Filled With White Stilton
& Chopped Apricots Served With A Rich Red Wine Sauce Scented With Fresh Rosemary --- Cornets Of Lemon Sole Filled With Lobster & Shallot
Mousse Served With A Light Champagne & Orange Sauce --- Filo Pastry Baskets Filled With Winter Beans Topped
With Melted French Brie & Served With A Celery & Red Wine Sauce -Followed By- A Choice Of Desserts -Followed By- Fresh Coffee or Tea & Mince Pies £21.00 |
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