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Takea





THE FOINAVON CHRISTMAS MENU

 1st DECEMBER - 23rd DECEMBER

STARTERS;

Roast Winter Soup, Served with Home-Made Peppercorn and Thyme Butter and Warm Breads

Wild Mushrooms Sauteed in a Garlic Chablis White Wine Cream Sauce, served in a Filo Pastry Basket

Chicken Liver Pate, Served with Mango and Coriander Salsa and Warm Breads

MAIN COURSES;

Traditional Turkey and Ham, Served with Sage and Onion Stuffing, Pigs in Blankets, Cranberry Sauce and Rich Pan Jus

Baked Fillet of Salmon, with Crushed Lemon Potatoes, Served with a Chervil Beurre Blanc Sauce

Dry Aged Ribeye Steak, Grilled Tomato, Mushrooms and Onions, Hand Cut Chips and Peppercorn Cream Sauce (Supplement of £9.00)

Vegetarian Nut Roast, Served with Rosemary Potatoes and Rich Pan Jus

(ACCOMPANIED WITH ROAST POTATOES AND SEASONAL VEGETABLES)

DESSERTS;

Traditional Christmas Pudding Served with Brandy Cream

Home-Made Meringue Nests, Topped with Winter Fruits, Fresh Cream and Coulis

Orange and Cinnamon Crème Brulee with Shortbread

Cheese Selection Board with Crudite of Vegetables, Fresh Fruit, Caramelised Red Onion and Selection of Crackers (Supplement £5.00)

Monday – Saturday 12 – 2.30pm £19.00                Monday – Thursday 5.30 – 9pm £19.00

                Friday – Sunday 5.30 – 9pm £21.00

TELEPHONE 01635 579400 or EMAIL; reservations @thecomptonswan.com

 








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