Hi everyone,
as some of you may know I am taking a night of on friday to join in the celebrations of christmas. However I want to pre-plan what I am eating so that I make the right decisions. I was hoping you could help me decide
DONT LOOK IF YOU FEEL VULNERABLE AS IT DOES LOOK APPETIZING!!!!!
READY.........
Starter
Spiced chicken and sweetcorn soup with herbs and crusty bread
Sun blushed tomato and black olive tartlet with meltine, mozzarella and herb pine nut crust
Terrine of west coast seafood with mixed leaves, toast and pickles
Haggis fritters on herb salad with grain mustard mayo
Main Course
Oat crusted Goats cheese with roast field mushrooms, rocket and parmesan
Pan roasted salon on parsley mash with saffron caper sauce
Rib eye steak served with mushrooms, chops and whisky cream
Traditional roast turkey with all the trimmings
Desert
Christmas pudding with brandy butter sauce
Winter fruit compote with crème Chantilly and shortbread
Banoffee cheesecake with hot toffee sauce
Selection of Cheese served with oatcakes and chutney
as some of you may know I am taking a night of on friday to join in the celebrations of christmas. However I want to pre-plan what I am eating so that I make the right decisions. I was hoping you could help me decide
DONT LOOK IF YOU FEEL VULNERABLE AS IT DOES LOOK APPETIZING!!!!!
READY.........
Starter
Spiced chicken and sweetcorn soup with herbs and crusty bread
Sun blushed tomato and black olive tartlet with meltine, mozzarella and herb pine nut crust
Terrine of west coast seafood with mixed leaves, toast and pickles
Haggis fritters on herb salad with grain mustard mayo
Main Course
Oat crusted Goats cheese with roast field mushrooms, rocket and parmesan
Pan roasted salon on parsley mash with saffron caper sauce
Rib eye steak served with mushrooms, chops and whisky cream
Traditional roast turkey with all the trimmings
Desert
Christmas pudding with brandy butter sauce
Winter fruit compote with crème Chantilly and shortbread
Banoffee cheesecake with hot toffee sauce
Selection of Cheese served with oatcakes and chutney