George & Dragon Xmas 2010 Brochure

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Folded brochure for the George & Dragon pub & restaurant in Holmes Chapel, Cheshire.

Transcript of George & Dragon Xmas 2010 Brochure

  • Christmas & New Year 2010

    For reservations & enquiries:

    T 01477 537785E info@georgeanddragoncheshire.co.uk

    A non-refundable deposit of 5.00 per person is requested to confirm the booking (10.00 per person for New Years Eve), payable by cheque or credit/debit card.

    We kindly request that parties of 10 or more pre-order from their chosen festive menu.

    www.georgeanddragoncheshire.co.uk

  • Lunch2 courses: 13.25 3 courses: 15.95Including tea or coffee

    StartersWinter Vegetable & Pearl Barley Broth (v)Smoked Mackerel PtPan-Fried Chicken Livers & Crispy PancettaHoneydew Melon & Cranberry Coulis

    MainsAll served with seasonal vegetables & roast potatoes.

    Roast TurkeyFinest roast turkey served with all the trimmings.Roast Rib of BeefThe finest cut of beef served pink with a classic Diane sauce.Fillet of SalmonServed with a crayfish tail and clotted cream sauce.Root Vegetable & Three-Bean Cassoulet (v)Roasted root vegetables, kidney, cannellini and broad beans casseroled and served with herb dumplings.Fish PieMixed seafood served with a creamy lemon and dill sauce and a crab meat mash potato top.

    DessertsTraditional Christmas PuddingLemon Meringue PieChocolate ProfiterolesSelection of Ice Creams

    Evening2 courses: 18.95 3 courses: 21.95 Including tea or coffee

    StartersWinter Vegetable & Pearl Barley Broth (v)Smoked Mackerel PtPan-Fried Chicken Livers & Crispy PancettaHoneydew Melon & Cranberry CoulisBraised Belly Pork & Pan-Fried ScallopsAvocado & Crab Mousse

    MainsAll served with seasonal vegetables & roast potatoes.

    Roast TurkeyFinest roast turkey served with all the trimmings.Fillet Steak & Foie Gras6oz fillet cooked pink, served with oven-roasted shallots and button mushrooms, topped with foie gras andfinished with a red wine jus.

    Root Vegetable & Three-Bean Cassoulet (v)Roasted root vegetables, kidney, cannellini and broad beans casseroled and served with herb dumplings.Fish PieMixed seafood served with a creamy lemon and dill sauce and a crab meat mash potato top.

    Whole Sea BassWhole grilled sea bass served on a bed of sampphire with a lemon and caper butter.

    DessertsTraditional Christmas PuddingLemon Meringue PieChocolate ProfiterolesCrme BrleSelection of Ice CreamsCheese Board

    Join Martin and the team at the George & Dragon to celebrate New Years Eve 2010 in sophisticated style. We have created an indulgent and delicious four course dinner featuring some of the finest ingredients Great Britain has to offer. The bar will be open until 1:30a.m. and all are welcome to come and enjoy the atmosphere and live music.

    We endeavour to make this a very special evening for all - so dont forget to dress to impress!

    Dinner54.95 per headCanaps and Champagne on arrival

    StartersBraised Belly Pork & Pan-Fried ScallopsTrio of SalmonDouble Baked Three Cheese Souffl

    IntermediateBeef Consomm or Champagne Sorbet

    MainsAll served with seasonal vegetables.

    Fillet of HalibutGrilled fillet of halibut served with garlic infused mash potato and creamed spinach.

    Venison WellingtonVenison haunch from the Yorkshire Dales in a classic wellington, served with chteau potatoes and a veal jus.

    Roasted Lemon & Thyme PoussinA lemon and thyme marinated poussin roasted in the oven and served with chteau potatoes and a pan jus.

    Aubergine & Goats Cheese Mille Feuille (v)Layers of grilled aubergine and goats cheese served with a roasted red pepper coulis.

    DessertsCroque en BoucheCaramelised Banana Rice PuddingTart au CitronCheese and Biscuits

    Coffee or Tea

    Christmas Menus New Years EveAvailable from 30th November to 24th December

  • Lunch2 courses: 13.25 3 courses: 15.95Including tea or coffee

    StartersWinter Vegetable & Pearl Barley Broth (v)Smoked Mackerel PtPan-Fried Chicken Livers & Crispy PancettaHoneydew Melon & Cranberry Coulis

    MainsAll served with seasonal vegetables & roast potatoes.

    Roast TurkeyFinest roast turkey served with all the trimmings.Roast Rib of BeefThe finest cut of beef served pink with a classic Diane sauce.Fillet of SalmonServed with a crayfish tail and clotted cream sauce.Root Vegetable & Three-Bean Cassoulet (v)Roasted root vegetables, kidney, cannellini and broad beans casseroled and served with herb dumplings.Fish PieMixed seafood served with a creamy lemon and dill sauce and a crab meat mash potato top.

    DessertsTraditional Christmas PuddingLemon Meringue PieChocolate ProfiterolesSelection of Ice Creams

    Evening2 courses: 18.95 3 courses: 21.95 Including tea or coffee

    StartersWinter Vegetable & Pearl Barley Broth (v)Smoked Mackerel PtPan-Fried Chicken Livers & Crispy PancettaHoneydew Melon & Cranberry CoulisBraised Belly Pork & Pan-Fried ScallopsAvocado & Crab Mousse

    MainsAll served with seasonal vegetables & roast potatoes.

    Roast TurkeyFinest roast turkey served with all the trimmings.Fillet Steak & Foie Gras6oz fillet cooked pink, served with oven-roasted shallots and button mushrooms, topped with foie gras andfinished with a red wine jus.

    Root Vegetable & Three-Bean Cassoulet (v)Roasted root vegetables, kidney, cannellini and broad beans casseroled and served with herb dumplings.Fish PieMixed seafood served with a creamy lemon and dill sauce and a crab meat mash potato top.

    Whole Sea BassWhole grilled sea bass served on a bed of sampphire with a lemon and caper butter.

    DessertsTraditional Christmas PuddingLemon Meringue PieChocolate ProfiterolesCrme BrleSelection of Ice CreamsCheese Board

    Join Martin and the team at the George & Dragon to celebrate New Years Eve 2010 in sophisticated style. We have created an indulgent and delicious four course dinner featuring some of the finest ingredients Great Britain has to offer. The bar will be open until 1:30a.m. and all are welcome to come and enjoy the atmosphere and live music.

    We endeavour to make this a very special evening for all - so dont forget to dress to impress!

    Dinner54.95 per headCanaps and Champagne on arrival

    StartersBraised Belly Pork & Pan-Fried ScallopsTrio of SalmonDouble Baked Three Cheese Souffl

    IntermediateBeef Consomm or Champagne Sorbet

    MainsAll served with seasonal vegetables.

    Fillet of HalibutGrilled fillet of halibut served with garlic infused mash potato and creamed spinach.

    Venison WellingtonVenison haunch from the Yorkshire Dales in a classic wellington, served with chteau potatoes and a veal jus.

    Roasted Lemon & Thyme PoussinA lemon and thyme marinated poussin roasted in the oven and served with chteau potatoes and a pan jus.

    Aubergine & Goats Cheese Mille Feuille (v)Layers of grilled aubergine and goats cheese served with a roasted red pepper coulis.

    DessertsCroque en BoucheCaramelised Banana Rice PuddingTart au CitronCheese and Biscuits

    Coffee or Tea

    Christmas Menus New Years EveAvailable from 30th November to 24th December

  • Christmas & New Year 2010

    For reservations & enquiries:

    T 01477 537785E info@georgeanddragoncheshire.co.uk

    A non-refundable deposit of 5.00 per person is requested to confirm the booking (10.00 per person for New Years Eve), payable by cheque or credit/debit card.

    We kindly request that parties of 10 or more pre-order from their chosen festive menu.

    www.georgeanddragoncheshire.co.uk