NEW YEAR'S

DINNER

£145.00pp for 2 Glasses of

and 5-Course Meal

and half a bottle of

The Program:

7.30pm - Welcome Drinks

8.30pm - Dinner served in

Entertainment by Singer

10.30pm - DJ and Dancing

12.00am - Midnight Countdown

2.00am - Event Concludes

Slow-cooked piglet belly and crackling served with

bites, pickled baby onions and pea anise foam

Curried Monkfish Tail and Lobster Ravioli

Tangerine Sorbet with a meringue epsuma

Beef fillet, oat-crusted tongue served with

horseradish drops, potato cake and

deep red wine and lemon thyme jus

Orange and steamed ginger chocolate pudding served with

chocol

Chef

TEA,

For those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask for a member of staff

All prices include VA

NEW YEAR'S EVE 2016 GALA

DINNER MENU

2 Glasses of Champagne

eal, half a bottle of wine

half a bottle of mineral water

rinks Reception in Palm Court

Dinner served in Adelphi Suite

er

ancing

ountdown

Concludes

AMUSE-BOUCHE

oked piglet belly and crackling served with spiced apple compote, chorizo

bites, pickled baby onions and pea anise foam

STARTER

Lobster Ravioli served with ginger and coriander broth,

edameme beans

INTERMEDIATE

Tangerine Sorbet with a meringue epsuma

MAIN COURSE

crusted tongue served with buttered salsify, heritage carrots,

horseradish drops, potato cake and game chips. All brought together with a rich,

deep red wine and lemon thyme jus

DESSERTS

Orange and steamed ginger chocolate pudding served with Drambuie white

chocolate sauce and vanilla ice-cream or

Chef’s selection of British cheeses

TEA, COFFEE AND PETIT FOURS

requirements or allergies who may wish to know about the ingredients used, please ask for a member of staff

VAT at 20%. Discretionary service charge of 12.5% will be added to th

GALA

spiced apple compote, chorizo

ginger and coriander broth,

buttered salsify, heritage carrots,

ght together with a rich,

rambuie white

requirements or allergies who may wish to know about the ingredients used, please ask for a member of staff

he bill.