• Adults £tbc
• Children under 12 £tbc
• (Separate fixed children’s menu)

Bookings from times tbc

Menu to be confirmed here is last years menu as a sample

Christmas Day 2011 Menu tbc

A selection of chef’s seasonal canapes served on arrival

************

Melon Brochette – Trio of Melon with pineapple & mango salsa and kiwi coulis

Oak Smoked Orkney Salmon Tian- Layers of Salmon with Prawn & Watercress Mousse and pink grapefruit dressing

Goose Breast – thin sliced breast of smoked goose, choux pastry filled with chicken liver parfait, lightly spiced rhubarb compote & cherry balsamic syrup

************

Cream of Wild Mushroom Soup with herb croutons

***********

Traditional Roast Perthshire Turkey – served with a kilted chipolata, chefs special festive sausage meat stuffing, bread sauce & traditional rich turkey gravy

Grilled Halibut – served with roasted chorizo & sweet garlic, saffron & tomato sauce & smoked paprika polenta

Medalions of Venison – Griddled and served with creamed celeriac & carrot puree, port & redcurrant jus, bacon lardons & parsnip crisps

(V) Individual Brioche filled with Asparagus Mousse – warm beetroot, apple and celery salad, butternut squash dressing

***********

Traditional Christmas Pudding with Brandy Sauce

Homemade Toffee & Belgian Chocolate Tart

Desserts Duo – Meringue filled with cream & mixed berry compote & Turkish Delight Cheesecake

***********

Filter Coffee or Tea with Petit Fours

Book Now on: 01592 872329 or email: enquiries@kingswoodhotel.co.uk

A NON REFUNDABLE DEPOSIT OF £10 PER PERSON IS REQUIRED WITHIN 7 DAYS OF BOOKING.

FINAL NUMBERS MUST BE CONFIRMED 10 DAYS BEFORE HAND – THIS IS THE MINIMUM NUMBER THAT WILL BE CHARGED FOR., THE BALANCE IS ALSO DUE FOR PAYMENT AT THIS TIME.

PRE PAYMENTS FOR NON-ARRIVALS MAY NOT BE TRANSFERRED TO COVER FOOD OR DRINK FOR OTHER PARTY MEMBERS

£tbc per person

7.00pm for 7.30pm till 1.00am

ALL DETAILS TO BE FINALISED HERE’S WHAT WE DID LAST YEAR

Once again, by popular request, we are delighted to welcome back live local Ceilidh Band, ‘Ceilidh Folk’

Menu 2011

Warm Crostini – served with smoked halibut & sun dried tomato pesto & shredded duck with orange & cardamom marmalade

Chilled Pearls of Melon – served with winter berry & satsuma compote & mulled wine syrup

********

Cream of Asparagus Soup with Gruyere Crouton

********

Roast Sirloin of Scottish Beef -  served with sweet garlic & rosemary yorkshire pudding with port & mushroom jus

Lemon Sole – Rolled with spinach & prawn mousse, poached in Sancerre served with nutmeg and lemon butter sauce

(V) Roasted Pepper & Artichoke Rissotto – served with courgette, carrot & rocket salad with basil oil dressing

*****

Pink Meringue – with cranachan ice cream finished with raspberries and framboise coulis

Selection of Scottish Cheeses – served with celery, grapes, chutney & crackers

*****

Filter Coffee with Petit Fours