Christmas Day Lunch 2012

Includes lavish cava and canapé reception served on the terrace from 13.00 with a five course Christmas Day lunch served from 13.30.
Christmas is a time for giving, I have not increased the price for a fifth year and also decided this year to donate € 5.00 from each guest attending the Christmas day lunch to the children’s orphanage in Vera.

Cava Reception

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Wild Mushroom Soup
A cream soup of mushrooms topped with a smoky morel mushroom and truffle foam

or

Seared Scallops
Served on a cauliflower and horseradish puree with a herb crust and a chorizo infused beurre blanc

or

Goose and Chicken Liver Parfait
A rich goose and chicken liver pate served with a calvados apple chutney and toasted brioche

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Local Traditional Black Leg Turkey
We use only the finest traditional free range turkey served with trimmings and orange and cranberry sauce

or

Fillet of Galician Beef Wellington
Prime 21 day aged fillet of beef served with a truffle potato mash, port braised red cabbage and a Malaga wine sauce

or

Supreme of Wild Sea Bass
Finest line caught wild sea bass served on a parsley risotto topped with a shallot and Verdejo wine sauce with a tempura of oysters

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Traditional Christmas Pudding
With rum butter and brandy sauce

or

Blackcurrant Crème Brûlée
Served with ginger cake

or

Chocolate Fondant
Warm Chocolate fondant served with a white chocolate ice cream with flakes of gold leaf

or

A Selection of French, British and Spanish Cheeses
Should you wish to have cheese as an additional course following dessert there will be a € 8.00 supplement

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Mince Pies with a Glass of Mulled Wine or Port

Coffee and Infusions

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The price includes our selected wine and soft drinks before and during the meal.

Any special dietary requirements must be notified at time of reservation.

To book your festive experience:

Tel: 950 467 030

€ 65.00 per guest

New Years Eve Dinner 2012

New Year's Eve Dinner includers, gourmet dinner with fireworks and cava on the terrace to celebrate in the new year.
(Dinner served from 20.30)

Amuse-bouche

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Cured Salmon
Cured salmon with horseradish pannacotta and pickled beetroot

or

Pumkin and Truffle Soup
With parmesan gnocchi

or

Duck Cannelloni
Honey roast duck cannelloni with porcini mushroom and masala sauce

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Fillet of Turbot
Pan fried fillet of turbot with Jerusalem artichoke puree, buttered spinach, wild mushrooms and Rueda wine sauce

or

Roast Suckling Pig
Served with Savoy cabbage, puree of butternut squash, oven roasted new potatoes with mulled prunes and red wine jus

or

Braised Lamb Shank
Parsley and lemon marinated shank of lamb with Savoy cabbage and fondant potatoe with a honey and thyme sauce

or

Tarragon and Truffle Linguine
with broad beans, baby leeks and button mushroom voloute

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Bailey’s Crème Brûlée
Served with caramel ice cream

or

Plum Tart
Caramelised plums and Armagnac tart with vanilla custard

or

Arroz con Leche
Classic chilled Spanish rice pudding with our twist of compote of gingered rhubarb

or

A Selection of French, British and Spanish Cheeses
Should you wish to have cheese as an additional course following dessert there will be a € 8.00 supplement

________

Any special dietary requirements must be notified at time of reservation.

To book your festive experence Tel: 950 467 030

€ 38.00 per guest