Proud Cabaret Christmas Menu .pdf
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Jerusalem Artichoke Soup
with a Drizzle of Tr uffle Oil
Seared Scallops with Chorizo,
Shallots and Celeriac Purée
Smoked Halibut, Beetroot, Keta Caviar
with Vodka and Dill Crème Fraîche
Ham Hock Terrine,
Piccalilli and Toasted Rye Bread
with Peanut, Coconut and Chilli Sauce
with Pigs in Blankets, Roast Potatoes, Winter Ve getables, Dried Cranber r y and
Onion Stuffing, Bread Sauce, Gravy
Fillet of Beef
with Foie Gras, Smoked Garlic Mash, Winter Ve getables, Veal Jus
(T here is a £5 surcharge for this dish, it will be applied to your bill on the night)
French Trimmed Lamb Cutlets
with Dauphinoise Potatoes, Mangetout and Mint Jus
Pan-Fried Sea Bass
with Beur re Blanc au Pastis and Fennel Boulangère
Poached Turbot and Lobster Duo à l’Ar moricaine
with Winter Greens
(T here is a £9 surcharge for this dish, it will be applied to your bill on the night)
Root Vegetable Wellington
with Bell Pepper and Tomato Coulis and Rocket Salad
F laming Christmas Pudding
with Bailey’s Crème Anglaise
White Chocolate Cheesecake
with an Amaretti Base
Chocolate Crème Brûlée
War m Sticky Toffee Pudding
with Madagascan Vanilla Ice Cream and Butterscotch Sauce
Mixed Berry Salad
with Sweet Wine Jelly and Greek Chantilly Yoghurt topped with Freeze-Dried Raspber ries
Selection of Sorbets
Please note a discretionar y service charge of 12.5% will be added to your bill (mandator y for tables of 6 or more).
Before placing your order, please inform us if a person in your party has a food allerg y. In line with EU regulation 1169/2011, allergen product lists are available upon request.
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