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New Year's EveDinner Party Live music & Entertainment fromSAX APPEAL plus Disco dancing until 1am with your host Paul CRACKERS HATS POPPERS STREAMERS all provided plus a great party atmosphere & the legendary Triton welcome APPETISERS
<>Trio of Fish Cakes
<> <> Crab, salmon and prawn fishcakes with a citrus creme fraisch and a mixed cress salad <> Chicken livers with blue cheese and
spinach in a filo basket
with a brandy and cream sauce topped with crispy smoked bacon Warm mixed leaf salad of pigeon breast, with bacon and quail eggs with a light spicy oil Confit of duck and orange terrine with a cherry tomato chutney, served with brioche bread Fresh melon Parma ham and figs with a fresh sabion and a pomegranate dressing REFRESHER
Champagne
Sorbet
or a Tossed Green Salad <>ENTREES
<>
<> Trio of Lamb
Lamb rump on a mini rosti, lamb cutlet on a sweet pea purée and shepherd’s pie with with a minty jus Corn-fed Chicken with roasted baby fennels, orange and wild garlic leaf, with pea sprouts and a light infused cream sauce Mustard-crusted Belly Pork Twice roasted and served with cream mash with a light cider jus and topped with its own crackling Pan fried Sea Bass served on a bed of shellfish chowder Pumpkin and Pinenut Risotto (V) with wild rocket and a red pepper pesto and Parmesan cheese <>DESSERTS
<>
<> Hot Chocolate fondant
served warm with hot chocolate sauce and praline ice cream Assiette of brandy snap baskets filled with dark chocolate and raisin mousse, milk chocolate and creme fraiche mousse and a white chocolate and Cointreau mousse Mint and Baileys Cheesecake accompanied by a tuille basked filled with a winter berry compot Coconut Créme Brulée complemented by a lemon grass syrup Classic duo Traditional Apple Crumble and chocolate orange bread and butter pudding, served warm with créme Anglais <>To Finish:
<>
Tea and Coffee with home made
Truffles
<> <>TOAST
<> A Glass of Champagne to welcome in
2009<> £65 per person
NOTE Reservations essential. Call 667261 now to reserve a place. Reservations confirmed only on receipt of payment. <>
<>NOTE At holiday times the
sudden unavailability of suitable ingredients may force us to vary or
even substitute some dishes.
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