CHRISTMAS PARTY MENUS

THE BUTHAY INN
AT THE HEART OF WICKWAR

3 Course Christmas Menu

£23.95 per head
Starter Main and Dessert
Inc. tea or coffee and mince pies

Starters

Sweet potato and pancetta soup

scented with chilli oil and topped with a herb crouton and cream swirl.

Scottish smoked salmon and crème fresh roulade

dressed with parma ham roses and a lime and chilli oil.

Spinach and goats’ cheese tart

set on a tian of roasted zucchini and eggplant, finished with a liqueur infused pesto cream.

Chicken liver parfait

served with a sun blushed tomato and basil mini loaf, garnished with red onion and cinnamon chutney

MAIN COURSE

Traditional roast turkey

succulent slices of turkey served with thyme roast potatoes, sausage meet stuffing flavoured with sage and redcurrants.  Pigs in Blankets, honey and brown sugar glazed carrots, peppered swede, sautéed brussels sprouts and braised red cabbage all topped with a root vegetable gravy.

Pan roasted breast of Aylesbury duck

served on a bubble and squeak pate garnished with a medley of roast winter vegetables all dressed with a fruits-of-the-forest sauce.

10oz sirloin steak

set on thyme roast fondant potato, chestnut stuffed field mushrooms and braised red cabbage, topped with a peppercorn sauce.

Mushroom, brie, hazelnut and cranberry Wellington (V)

A delicious mix of sautéed porcini and chestnut mushrooms with cranberries all seasoned with spinach and hazelnuts, topped with brie and wrapped in filo pastry, served with dauphinoise potatoes and a light basil scented cream.

Coffee and mince pies to finish.

2 Course Christmas Menu

£21.95 per head
Starter & Main or Main & Dessert
Inc. Tea Coffee & Mince pies

STARTERS
Winter spiced Tomato Soup

served with toasted croutons and basil cream swirl.

Crayfish Cocktail

fresh crayfish served on a mix of lamb’s leaf, rockette and red chard, cherry tomato and cucumber ribbons, topped with a mild whiskey infused Marie rose sauce, spinach.

Goats cheese tart

set on a Tuan of roasted Zucchini and Egg plan finished with a liqueur infused pesto cream.

MAIN COURSE
Traditional roast turkey

succulent slices of turkey served with thyme roast potatoes, sausage meet stuffing flavoured with sage and redcurrants.  Pigs in Blankets, honey and brown sugar glazed carrots, peppered swede, sautéed brussels sprouts and braised red cabbage all topped with a root vegetable gravy.

Mushroom, brie, hazelnut and cranberry Wellington (V). 

A delicious mix of sautéed porcini and chestnut mushrooms with cranberries all seasoned with spinach and hazelnuts, topped with brie and wrapped in filo pastry, served with dauphinoise potatoes and a light basil scented cream.

10oz Rump Steak

cooked medium and rested, served with panache of savoy cabbage, honey glazed carrots, and a swede puree, set on a stilton cheese dauphinoise potato dressed with a red peppercorn sauce.

Coffee & Mince pies to finish

Christmas Desserts Menu

Traditional pudding

served with a rich brandy sauce

Profiteroles

with lashings of chocolate and caramel sauce

Classic Tart au Citron

with a homemade shortbread

Warm deep-dish apple pie

Served with Baileys flavoured Crème Anglaise

Sherry trifle

Dusted with nutmeg and cinnamon with a chocolate flake

Fresh Fruit salad

Served in a brandy snap basket with a Chantilly cream

Cheeseboards

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