Plan Your Christmas 2023
at The Tytherington Club

Festive Lunch Menu

To start

Ham Hock Terrine

Slow cooked honey glazed ham hock terrine, served with dressed mixed leaves and freshly baked ciabatta bread.

Parsnip Soup (vg)

Creamy parsnip soup finished with truffle oil and served with freshly baked ciabatta bread.

Stuffed Portobello Mushroom (v)

A whole portobello mushroom filled with tomato and basil salsa and vegan parmesan cheese served with dressed rocket leaves.

Main Courses

All served with traditional festive trimmings and seasonal vegetables.

Roast Turkey

Roasted Turkey breast wrapped in bacon and filled with sage and onion stuffing.

Braised Beef

Slow cooked beef in a Chianti sauce with baby onions.

Pan Fried Sea Bass

Pan fried Sea bass fillet with tenderstem broccoli finished with a dill butter.

Vegetable Filo Parcel (vg)

Roasted vegetables wrapped in filo pastry served on a chive cream sauce.

Desserts

Sticky Toffee Pudding

Warm toffee and date filled sponge served with toffee sauce.

Christmas Pudding

Traditional festive pudding with Brandy sauce and redcurrants.

Chocolate & Raspberry Torte (vg)

Chocolate biscuit base filled with a Belgian dark chocolate and raspberry filling, finished with raspberry and chocolate biscuit crumb.

Profiteroles

Choux pastry buns filled with fresh cream and topped with chocolate sauce.

Festive Dinner Menu

To start

Ham Hock Terrine

Slow cooked honey glazed ham hock terrine, served with dressed mixed leaves and freshly baked ciabatta bread.

Parsnip Soup (vg)

Creamy parsnip soup finished with truffle oil and served with freshly baked ciabatta bread.

Stuffed Portobello Mushroom (v)

A whole portobello mushroom filled with tomato and basil salsa and vegan parmesan cheese served with dressed rocket leaves.

Main Courses

All served with traditional festive trimmings and seasonal vegetables.

Roast Turkey

Roasted Turkey breast wrapped in bacon and filled with sage and onion stuffing.

Braised Beef

Slow cooked beef in a Chianti sauce with baby onions.

Pan Fried Sea Bass

Pan fried Sea bass fillet with tenderstem broccoli finished with a dill butter.

Vegetable Filo Parcel (vg)

Roasted vegetables wrapped in filo pastry served on a chive cream sauce.

Desserts

Sticky Toffee Pudding

Warm toffee and date filled sponge served with toffee sauce.

Christmas Pudding

Traditional festive pudding with Brandy sauce and redcurrants.

Chocolate & Raspberry Torte (vg)

Chocolate biscuit base filled with a Belgian dark chocolate and raspberry filling, finished with raspberry and chocolate biscuit crumb.

Profiteroles

Choux pastry buns filled with fresh cream and topped with chocolate sauce.

Festive Party Night Menu

To start

Ham Hock Terrine

Slow cooked honey glazed ham hock terrine, served with dressed mixed leaves and freshly baked ciabatta bread.

Parsnip Soup (vg)

Creamy parsnip soup finished with truffle oil and served with freshly baked ciabatta bread.

Stuffed Portobello Mushroom (v)

A whole portobello mushroom filled with tomato and basil salsa and vegan parmesan cheese served with dressed rocket leaves.

Main Courses

All served with traditional festive trimmings and seasonal vegetables.

Roast Turkey

Roasted Turkey breast wrapped in bacon and filled with sage and onion stuffing.

Braised Beef

Slow cooked beef in a Chianti sauce with baby onions.

Pan Fried Sea Bass

Pan fried Sea bass fillet with tenderstem broccoli finished with a dill butter.

Vegetable Filo Parcel (vg)

Roasted vegetables wrapped in filo pastry served on a chive cream sauce.

Desserts

Sticky Toffee Pudding

Warm toffee and date filled sponge served with toffee sauce.

Christmas Pudding

Traditional festive pudding with Brandy sauce and redcurrants.

Chocolate & Raspberry Torte (vg)

Chocolate biscuit base filled with a Belgian dark chocolate and raspberry filling, finished with raspberry and chocolate biscuit crumb.

Profiteroles

Choux pastry buns filled with fresh cream and topped with chocolate sauce.

New Year's Eve Menu

To start

Chicken & Smoked Ham Hock Terrine.

Chicken and smoked slow-cooked ham hock, served with dressed mixed leaves, red onion marmalade and freshly baked ciabatta bread.

Calamari

Lightly fried calamari rings served with a homemade tartare sauce.

Butternut Squash Soup (vg)

Creamy roasted butternut squash soup finished served with freshly baked ciabatta bread.

Mushroom Arancini (v)

Panko coated rice balls filled with mushrooms and vegan parmesan cheese, and lightly fried, served with a fresh tomato and basil salsa.

Intermediate Course

Champagne sorbet

Main Courses

All served with traditional festive trimmings and seasonal vegetables.

Honey Glazed Duck

Honey glazed duck breast served with a red wine and cherry sauce.

Chicken & Mushroom Supreme

Oven roasted chicken supreme in a creamy, herb and mushroom sauce.

Sea Bass with Chorizo

Pan fried Sea bass fillet with chorizo and a cream and white wine sauce, served with tenderstem broccoli.

Mushroom & Chestnut Wellington (vg)

Herby mushrooms and roasted chestnuts wrapped in puff pastry and served with vegan onion gravy.

Desserts

Lemon Cheesecake

A biscuit based lemon cheesecake topped with a lemon and orange marbled glaze.

Christmas Pudding

Traditional festive pudding with Brandy sauce and redcurrants.

Christmas Pudding

Traditional festive pudding with Brandy sauce and redcurrants.

Chocolate and Raspberry Tart (vg)

Chocolate biscuit crumb topped with a Belgian chocolate and raspberry filling sprinkled with a chocolate biscuit crumb.

Winter Pavlova

Meringue nest with Chantilly cream topped with winter berries and a red berry coulis.