Christmas menu from 5 persons up to 150. Great River views.
Function room available.
All food and sauces freshly prepared.
£26.50 per head for starter, main course, and dessert

Starters

Winter root vegetable soup V
Served with organic bread and butter

Parma ham salad with goat’s cheese dressing
Parma ham on a bed of rocket and watercress, served with a creamy goat’s cheese dressing

Mushroom and tarragon pâtè
A mixture of shiitake and chestnut mushrooms with crème fraiche, tarragon and wholegrain mustard, served with toasted croutons

Chilli salt prawns with lemon and chive mayonnaise
King prawns coated in rice flour, Chinese spices, ground chilli and salt, served with a refreshing lemon and chive mayonnaise

Mains

Fillet of sea bass on fennel with vanilla and olive sauce
Fillet of sea bass served on a bed of pan fried charlotte potatoes, with a marinated fennel garnish and a vanilla and olive sauce

Turkey saltimbocca with a rich red wine and chestnut sauce and roasted new potatoes
Marinated turkey steak wrapped in Parma ham, served with carrots, new potatoes roasted with pancetta in a rich red wine and chestnut sauce

Aubergine melt with cous cous and a mixed leaf salad V
Roasted aubergine with chestnut mushrooms, shallots and garlic topped with plum tomatoes and melted mozzarella, served with herb infused cous cous and a mixed leaf salad

Ribeye 08oz with bordelaise sauce on a horseradish mash and roasted vegetables
28 day hung organic Hereford ribeye steak served with a creamy horseradish mash, roasted vegetables and a full bodied bordelaise sauce
(All steaks cooked to medium rare)

Desserts

Cinnamon, cranberry and orange cheesecake

Christmas pudding with brandy sauce

Dark chocolate Irish cream toffee cup

A 10% service charge will be added to parties of 8 or more

Private area hire and full hire of the River bar + Kitchen is available throughout the week. For further information about bookings or private hire please contact us on 01223 307030.



	christmas CHRISTMAS MENU AT THE RIVER BAR FOR NOVEMBER/DECEMBER 2009


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	Christmas menu from 5 persons up to 150. Great River views. Function room available. All food and sauces freshly prepared. £26.50 per head for starter, main course, and dessert Starters Winter root vegetable soup V Served with organic bread and butter Parma ham salad with goat’s cheese dressing Parma ham on a bed of rocket and watercress, served with a creamy goat’s cheese dressing Mushroom and tarragon pâtè A mixture of shiitake and chestnut mushrooms with crème fraiche, tarragon and wholegrain mustard, served with toasted croutons Chilli salt prawns with lemon and chive mayonnaise King prawns coated in rice flour, Chinese spices, ground chilli and salt, served with a refreshing lemon and chive mayonnaise Mains Fillet of sea bass on fennel with vanilla and olive sauce Fillet of sea bass served on a bed of pan fried charlotte potatoes, with a marinated fennel garnish and a vanilla and olive sauce Turkey saltimbocca with a rich red wine and chestnut sauce and roasted new potatoes Marinated turkey steak wrapped in Parma ham, served with carrots, new potatoes roasted with pancetta in a rich red wine and chestnut sauce Aubergine melt with cous cous and a mixed leaf salad V Roasted aubergine with chestnut mushrooms, shallots and garlic topped with plum tomatoes and melted mozzarella, served with herb infused cous cous and a mixed leaf salad Ribeye 08oz with bordelaise sauce on a horseradish mash and roasted vegetables 28 day hung organic Hereford ribeye steak served with a creamy horseradish mash, roasted vegetables and a full bodied bordelaise sauce (All steaks cooked to medium rare) Desserts Cinnamon, cranberry and orange cheesecake Christmas pudding with brandy sauce Dark chocolate Irish cream toffee cup A 10% service charge will be added to parties of 8 or more Private area hire and full hire of the River bar + Kitchen is available throughout the week. For further information about bookings or private hire please contact us on 01223 307030.