Page 4 - WBA Christmas 2019
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3 COURSE

                                                                                                                                                                                  VIP MENU



                                                                                                                                                                                  Starters

                                                                                                                                                                                  Winter Vegetable and Tarragon Soup, Cheese Scone (V) (VE*)
                                                                                                                                                                                  Assiette of Salmon,
                                                                                                                                                                                  Gin and Tonic  Cured, Oak Smoked and Rillettes,
                                                                                                                                                                                  Soused Fennel and Carrot, Soda Bread Crumbs

                                                                                                                                                                                  Chicken Liver Parfait, Apple Puree, Crisp and Dust,
                                                                                                                                                                                  Calvados Jelly, Charred Brioche
                              THE

              RICHARDSON                                                                                                                                                          Mains
                           SUITE                                                                                                                                                  Roasted Warwickshire Turkey Roulade,
                                                                                                                                                                                  Stuffed with Cranberry and Sausage Meat,
                                                                                                                                                                                  Wrapped in Smoked bacon, Chipolatas,
                                                                                                                                                                                  Butter Roasted Potatoes, Seasonal Vegetables, Pan Gravy
             3 COURSE VIP MENU
              1920’s THROWBACK                                                                                                                                                    28 Day Dry Aged Ribeye of British Beef,
                     BY ORDER OF                                                                                                                                                  Triple Cooked Pont Neuf potatoes, Confit Tomato,
                                                                                                                                                                                  Sautéed Wild Mushrooms, Sauce Béarnaise,
                 PEAKY BLINDERS
                                                                                                                                                                                  Roasted Butternut Squash, Chestnut and Cashews,
                 Live Entertainment                                                                                                                                               Seasonal Vegetables, Tomato and Oregano Sauce. (V) (VE)
                      1920’s Theme                                                                                                                                                Pan Seared Cod, Brandade, Creamed Potato,
                                                                                                                                                                                  Sweet Red Onion, Samphire, Crispy Crab
               Themed Fancy Dress
                        encouraged
                                                                                                                                                                                  Desserts

                   Friday 29th                                                                                                                                                    Chocolate Delice, Clemantine Gel, Hazelnut Praline,
                                                                                                                                                                                  Salted Popcorn
                    November
                                                                                                                                                                                  Custard Tart, Clotted Cream, Rhubarb Jelly and Sherbet
                  £42 per person
                                                                                                                                                                                  English Cheeseboard, Millers Biscuits, Quince
                                                                                                                                                                                  (V) Vegetarian  (VE) Vegan (VE*) Dish will be modified to meet dietary requirements


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