Christmas opening hours:
- Christmas Eve: 11am- 12am
- Christmas Day: Closed
- Boxing Day: 11am- 6am
- New Years Eve: 11am- 6am
- New Years Day: 11am- 6am
Christmas Menu Selections
Christmas Lunch
Served throughout December
Pre-booking required
Served from 12.30pm - 05.00pm
4 courses £15.00 per person
Starters
Leek and Potato soup
Garlic Mushrooms
Bound in a cream sauce and served in a light puff pastry case
Smooth Chicken and Duck Liver Pate
With apricot and cranberry chutney
Salmon Pancakes
Poached salmon bound in a cheese sauce
Main Courses
Traditional Roast Turkey
Served with all the trimmings
Poached Salmon
On a bed of ribbon courgettes with a cream and white wine sauce
Pan fried Chicken Breast
Stuffed with spinach and onions and served with a cream and spring onion sauce
Vegetable Patithier
Roasted vegetables encased in a light puff pastry, served with a Tomato and Basil sauce
All mains served with seasonal veg and potatoes
Christmas Dinner at Mantell’s Restaurant
Served from 5.30pm - 10.45pm
Pre-booking required for 5 people or more.
4 courses £26.00 per person
Starters
Prawn and Pineapple Cocktail
Served with traditional Marie Rose sauce
Leek and Potato soup
Garlic Mushrooms
Bound in a cream sauce and served in a light puff pastry case
Smooth Chicken and Duck Liver Pate
With apricot and cranberry chutney
Salmon Pancakes
Poached salmon bound in a cheese sauce
Freshly baked bread and butter on table
Main Courses
Traditional Roast Turkey
Served with all the trimmings
Traditional Roast Beef
Served with Peppercorn sauce
Poached Salmon
On a bed of ribbon courgettes with a cream and white wine sauce
Pan fried Chicken Breast
Stuffed with spinach and onions and served with a cream and spring onion sauce
Vegetable Patithier
Roasted vegetables encased in a light puff pastry, served with a Tomato and Basil sauce
All mains are served with seasonal veg. and potatoes
New Years Eve meal
£45.00 per person
Glass of Champagne
Starters
Wild Mushroom Soup
Scented with dark chocolate
Smoked Salmon Pillow
Delicious smoked salmon, stuffed with prawn and crab
Wild Boar Terrine
With apple and ginger chutney
Duo of Melon
Melon balls and exotic fruits in tangy orange syrup
Goats Cheese Tart
Red onions and Goats Cheese in a pastry tart
Entrées
Orange Sorbet
Fillet of Beef Wellington
Wrapped in Palma Ham and a course mushroom duxell encased in puff pastry with Madeira sauce
Grilled Barramundi Fillet
With a tomato basil salsa and balsamic glaze
Roast Saddle of Lamb
With an Apricot and Hazelnut stuffing, and a fine rosemary jus
Corn Fed Chicken Breast
Stuffed with Boursin cheese and sun dried tomatoes, served in a champagne cream sauce
Potato Gallet Tower
Roasted vegetables and potato gallets, drizzled in an asparagus cream sauce
All mains served with veg and potatoes
Desserts
Chocolate Mousse
White and dark chocolate mousse accompanied with a vanilla cream sauce
Strawberry Ramanoff
Strawberries marinated in Drambui and bound in cream, served in a Tuille basket
Regional Cheese Platter
Accompanied with biscuits, apple and celery
Fruits of the Forest Tart
Topped with a classic vanilla pod ice cream.
