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The Triton Story
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
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<> <> 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
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
or a
Tossed Green Salad
<>ENTREES
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<>
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
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
<>
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<>
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
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
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<>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 Reservations essential.
Call 667261 now to reserve a place.
Reservations confirmed only on receipt of payment.
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<>NOTE At holiday times the
sudden unavailability of suitable ingredients may force us to vary or
even substitute some dishes.
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