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Christmas and New Year Celebrations 2016

Christmas is party time!
Get into the Festive spirit and join us throughout December for a festive fayre lunch or dinner. Chef has prepared some sumptuous festive food with Lunch from £15.00 per person and dinner from £25.00 per person. Pre booking is essential.
Coquetvale Hotel Festive Fayre Menu

Butternut squash and cumin scented soup with curry oil drizzle
Smoked chicken and cranberry pate, toasted brioche, watercress and shallot salad
Sautéed woodland mushrooms and Cox’s Pippin apples on toasted olive bread,
with mascarpone, chive cream
Smoked salmon, prawn and avocado cocktail with a thousand island dressing

Traditional roast turkey, pigs in blankets, herb stuffing balls wrapped in bacon,
roast potatoes, roast vegetables and red wine gravy
Roast rib of beef, wild mushroom croquette, braised red cabbage and port jus
Seared fillets of sea bass, saffron oil, Asian spiced lentils, crushed heritage and
thyme potatoes
Roast vegetable, chestnut and cranberry Wellington, confit shallots and
Gruyere parsley sauce

Traditional Christmas Pudding with warm Brandy sauce
Coquetvale Winter berry mess
Warm syrup sponge, mini marshmallow and crème Anglais
Assorted cheese and biscuits

Followed by mini mince pies

New Year celebrations
Don’t let the departure of 2016 and the arrival of the New Year 2017 slip by without celebration. Join us on the 31st December for a sumptuous 5 course meal and dance the night away until the early hours. The evening commences at 7.00pm with canapés and fizz, then relax and enjoy the magnificent food prepared by a talented team of Chefs.
£65.00 per person
Why not make a break of it and stay for 2 nights arriving either 30th or 31st December, and book to join the celebrations on the 31st.
Please note limited space is available and selling quickly.

Coquetvale Hotel New Year’s Eve Menu

Butternut squash and cumin scented soup with
curry oil drizzle
Half lobster thermidor topped with crispy pancetta
Confit duck Ballantine with stir fried vegetable ribbons, soy, ginger and
garlic dressing
Pumpkin ravioli with asparagus in gruyere sauce

Amuse- Bouche
Smoked fish chowder with kipper toast

Baked fillet of halibut with crab crust, samphire, creamed leek and pancetta sauce
Medallions of beef fillet, woodland mushrooms, Dauphinoise potatoes with an
onion puree and rosemary jus
Seared loin of venison, woodland mushrooms, black pudding and apple mash with cranberry jus
Baked 3 cheese tagliatelle gratin with asparagus, smashed peas and
sun-blushed tomato dressing

Raspberry crème brulee with short bread
Sticky toffee pudding with clotted cream and toffee sauce
Warm chocolate brownie with chocolate sauce and heather honey ice cream
Assorted cheese and biscuits

Don’t be disappointed – Call for more details or to reserve your places.
On 01669 622900