Festive Dining - Oak Room Restaurant

29th November - 23rd December 2013

Festive Lunch
A traditional luncheon served in the Oak Room Restaurant.

Gravlax of Salmon served with Mustard and Dill Sauce and Cucumber Jelly
Spiced Vegetable and Lentil Soup laced with Yogurt and Coriander
Layered Provencal Vegetable Terrine served with Red Pepper Puree and Pesto
Duck Ballotine with Onion Relish
Smoked Mackerel Mousse served with Baby Beetroot, Horseradish and Caviar
***
Seared Fillet of Sea Trout with Spinach, Cured Ham and Brie served with Cherry Tomato and Balsamic Dressing
Traditional Roast Norfolk Turkey served with Chestnut and Cranberry Stuffing
Rich Game Pie with Button Onions, Mushrooms and Pancetta served with Mashed Potatoes and French Beans
Sautéed Fillet of Pork served with Black Pudding, Apple, Dijon Mustard and Crème Fraîche
***
Side Orders
Selection of Seasonal Vegetables - £4.50
Creamy Mashed Potatoes - £4.50
***
Tylney’s Traditional Homemade Christmas Pudding served with Rum Sauce
Stem Ginger and Treacle Tart served with Clotted Cream
Salted Caramel and Chocolate Torte served with Drunken Cherries
Tutti Fruitti Crème Brûlée served with Cinnamon Almond Twists
Selection of Three Local Cheeses served with Walnut Bread - £3.00
***
Coffee and Mince Pies - £4.50
£29.50 per person
Three courses, inclusive of VAT


Festive Dinner

Alternatively, eat, drink and be merry with a traditional festive dinner in the Oak Room Restaurant.

Smoked Salmon Gâteau served with Avocado and Marinated Cucumber
Cream of Cauliflower, Cheddar Cheese and Beer Soup
Pheasant Pate served with French Beans and Hazelnuts
Tomato and Pimento Panna Cotta served with Goats Cheese, Red Pesto and Sweet Balsamic
Home Cured Duck, Apple and Walnut Salad with Quails Egg and Watercress
***
Pan Fried Fillet of Sea Bream served with Spinach, Prawns, Lime, Coriander and Chilli
Seared Chicken Breast served with Glazed Shallots, Button Mushrooms, Pancetta and Cider and Crème Fraîche Sauce
Seared Pork Tenderloin served with Spinach and a Wild Mushroom and Sage Cream Sauce
Pan Fried Medallions of Venison Saddle served with Sticky Red Cabbage and Celeriac Gratin

Chickpea Fritters served with Spiced Aubergine Purée and Tomato and Coriander Dressing
***
Side Orders
Selection of Seasonal Vegetables - £4.50
Creamy Mashed Potatoes - £4.50
***
Tylney’s Traditional Homemade Christmas Pudding served with Rum Sauce
Passion Fruit Panna Cotta served with Tropical Salsa and Tangy Crème Fraîche
Hazelnut Chocolate Brownie
Baked Alaska served with Tipsy Sauce
Iced Nougat and Cranberry Terrine
Selection of Three Local Cheeses served with Homemade Onion Marmalade and Walnut Bread - £3.00
***
Coffee and Mince Pies - £4.50
£39.50 per person
Three courses, inclusive of VAT

To make a booking please contact our Reservations Team on 01256 764881 or reservations@tylneyhall.com

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