Kings Manor Hotel, Edinburgh
Christmas Party Nights 2004 Dinner
Menu:
Menu
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| Lentil & tomato broth with winter vegetables & toasted herb croutons V |
Selection of Chilled Fruit Juices |
| Baked Portobello mushroom, plum tomato & buttered leeks glazed with mozzarella cheese & pesto oil V | Salad of Greenland prawns Marie Rose, crisp leaves & confit tomatoes |
Tian of Honeydew & Ogen melon V with peppered strawberries and garden Mint syrup |
Salad of Red Chard, Julienne smoked chicken & spicy Chorizo Enrobed in a wholegrain mustard & honey dressing e |
| Main courses (below) are served Chef's selection of vegetables and potatoes | |
| Roast Lothian turkey with sage & cranberry stuffing served with kilted sausage & a light turkey gravy | Pan seared fillet of Scottish salmon, roast baby pepper & savoury rice, chive & white wine cream sauce |
| Confit of duck on a caramelised onion mash accompanied by a rich claret & redcurrant glaze | Roast sirloin of Aberdeen Angus beef accompanied by a woodland mushroom & pink peppercorn jus |
Fettuccini of garlic roasted Mediterranean vegetables V Topped with fresh herbs & Parmesan shavings |
Baked pork fillet, black pudding & apple gateau presented with a brandy & Arran mustard cream |
Cold meat platter of honey roasted ham & roast rib eye of beef Garnished with winter salads & coleslaw |
Crispy pastry tart of fennel, beef tomato & red onions V Drizzled in a Balsamic syrup dressing |
| Desserts |
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| Traditional sherry trifle with butter shortbread V | Baileys & white chocolate cheesecake Nestling in a raspberry sauce V |
| Festive Christmas pudding Topped in a rum & vanilla custard | Selection of Scottish cheese |
| Pavlova of fresh strawberries & Maple syrup lapped with mango coulis V | Chocolate fudge brownie Invigorated with sweet chilli ice cream & red berry compote V |
| Freshly brewed coffee with mints V |
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