GO OUT WITH A BANG
NEW YEARS EVE
NEW YEAR’S EVE BUFFET MENU
Starters Caesar salad Greek salad (V) Rainbow salad, toasted pumpkin seeds (PB) Mozzarella and plum tomato salad (V) Platter of Scottish smoked salmon, pickled fennel, sourdough Mains
Slow-braised beef with caramelised pearl onions Turkey roulade stuffed with apricot and thyme Cumin-spiced butternut squash and lentil Wellington (PB): The Trimmings Parsnips, roast potatoes, potato dauphinoise, heritage rainbow carrots, tenderstem broccoli, pigs in blankets, gravy Dessert
Red velvet cake (V) Mini carrot cake (PB) Crumble-topped mince pie (PB) Chocolate cake (V) Lemon drizzle cake (V)
KEY: (V)vegetarian, (PB)plant based/vegan All produce is prepared in an area where allergens are present. For those with allergies, intolerances, and special dietary requirements who may wish to know about the ingredients used, please ask a member of the Management Team.
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