The Broadway Hotel
New Year's Eve Menu 2011
Residents and Non-residents
To Commence
Jerusalem artichoke veloute,
truffle crème fraiche
Pan fried scallops, black pudding, celeriac purée,
poached quails eggs
Duck and foie gras terrine, glazed figs,
walnut break, balsamic syrup
Twice baked organic Cheddar soufflé, soft herb,
pear and walnut salad
To Continue
Roasted fillet of venison, fondant potato,
creamed leeks, juniper berries, port jus
Tenderloin of pork, dauphinois potatoes,
braised red cabbage, cider jus
Lobster ravioli, sautéed spinach,
prawn bisque
Roasted butternut squash and pine nut tart,
beetroot relish pesto
To Conclude
Caramelised apple Tarte Tatin, caramel sauce,
Calvados ice cream
Trio of chocolate –
marquise, brownie, brulee
Vanilla Kirsch panna cotta,cherry compote,
tuile biscuit
Selection of local cheeses, biscuits,
celery, homemade chutney