Heythrop Park Resort Christmas Brochure Christmas brochure 2018 FINAL HR

Christmas Day Lunch Heritage tomato and smoked garlic soup soup White English truffle scented Jerusalem artichoke basil crème fraîche (v) Artisan liver breads Chicken pâté Pretzel roll, Focaccia demi seeded baguette, walnut loaf, French bread, croûte, mesclun leaves, bread, confit sourdough red onion chutney Kaiser rolls, bread sticks, extra virgin olive oil, aged balsamic vinegar, lescure butter Pressed smoked mackerel terrine Lemon, brown croûte, wild rocket, vanilla and saffron aioli Luxury terrines, pâtés and cured meats Poached chicken, spinach and goats’ cheese terrine, duck, beetroot and orange terrine, duck and pork pâté, pâté de Champagne, smoked cured bresaola, prosciutto de Parma with manchego and celeriac remoulade, slow roasted beef, Danish salami, cured Cotswold ham cornichons, caper berries, Dijon mustard, balsamic baritone onions and pickled red cabbage Whole poached wild Scottish Salmon Croxton manor cream cheese, pickled cucumber, Japanese seaweed Atlantic prawn cocktail with cognac and lemon, Norwegian salmon gravlax and smoked salmon with dill dressing, hot smoked mackerel and rainbow trout with burnt lemon and capers Selection of salads Seafood ceviche with parsley and celery, Jersey royals with spring onion and oak smoked semi dried tomatoes, quinoa with beetroot and broccoli, Peking duck, teriyaki and noodle salad, heritage tomatoes and sweet onions, assorted leaves, cucumber with minted yogurt, vegetable crudities with beetroot hummus and sour cream dip, Halkidiki olives, garlic and thyme infused grilled peppers, artichokes, roasted aubergine, selection of homemade dressings and accompaniments Slow cooked English roasts carved by our Chef Whole ro asted Norfolk gold turkey with thyme and garlic, stuffed crown of Cotswold lamb with rosemary and oregano, striploin of English beef, traditional rich pan gravy, smoked cheese, roasted vegetable and chestnut Wellington with Champagne cream, salmon en croûte with Atlantic prawns and lobster velouté, duck fat roasted heritage potatoes, honey glazed parsnips, Brussel sprouts with lescure butter, broccoli and cauliflower mornay, slow braised red cabbage with cinnamon and merlot, smoke salted buttered winter vegetables, cranberry and sage stuffing, pigs in blanket Desserts selection Belgian dark chocolate yule log, luxury Christmas pudding with brandy custard, salted caramel layered cheesecake, raspberry posset with raspberry crisps, bitter sweet chocolate profiteroles, dark chocolate torte, tart au citron with winter berry compote, exotic fruit platter with cinnamon syrup, selection of local cheese, cheese biscuits, crisp celery, candied walnuts, burnt orange, grapes and homemade fruit chutney

Heythrop Park Resort Christmas Brochure Christmas brochure 2018 FINAL HR | Page 7