SimonBB
Active member
Its that time of year again when I get invited to join my esteemed work colleagues for a meal. Once again the menu has been made nice & pretentious so my work colleagues feel important.
If I could get a translation & opinions of what I should eat that would fantastic. I must admit it wasn't as bad as last years menu to understand but the responses did help (and amuse).
Starters
Roast Pumpkin Soup
Toasted Pumpkin Seeds and Pumpkin Oil
Jerusalem Artichoke Risotto
Truffle Oil and Parmesan Shavings
Crispy Ham Hock Ballotine
Homemade Piccalilli, Endive Salad, Wholegrain Mustard and Honey Vinaigrette
Smoked Salmon Mousse
Pickled Beetroot, Garlic Croutons, Micro Herb Salad and Mixed Herb Yoghurt Dressing
Mains
Roast Turkey Breast
Apricot and Chestnut Stuffing, Confit Leg and Wilted Savoy Cabbage
Roast Beef
Celeriac Puree, Yorkshire Pudding, Wilted Kale and Red Wine Jus
Blue Cheese and Vegetable Wellington
Roast Red Pepper Sauce
Poached Cod Loin
Creamed leeks, Wild Mushroom and Tarragon Fricassee
Desserts
Christmas Pudding
Cognac Anglaise and Clotted Cream
Dark Chocolate Truffle Torte
Orange Puree, Vanilla ice cream
Lemon Syllabub
Winter Berry Compote and Shortbread Biscuit
Selection of Cheeses
Apricot and Stem Ginger Chutney, Biscuits and Candied Walnuts
* (All mains served with a side order of vegetables and roast potatoes)
If I could get a translation & opinions of what I should eat that would fantastic. I must admit it wasn't as bad as last years menu to understand but the responses did help (and amuse).
Starters
Roast Pumpkin Soup
Toasted Pumpkin Seeds and Pumpkin Oil
Jerusalem Artichoke Risotto
Truffle Oil and Parmesan Shavings
Crispy Ham Hock Ballotine
Homemade Piccalilli, Endive Salad, Wholegrain Mustard and Honey Vinaigrette
Smoked Salmon Mousse
Pickled Beetroot, Garlic Croutons, Micro Herb Salad and Mixed Herb Yoghurt Dressing
Mains
Roast Turkey Breast
Apricot and Chestnut Stuffing, Confit Leg and Wilted Savoy Cabbage
Roast Beef
Celeriac Puree, Yorkshire Pudding, Wilted Kale and Red Wine Jus
Blue Cheese and Vegetable Wellington
Roast Red Pepper Sauce
Poached Cod Loin
Creamed leeks, Wild Mushroom and Tarragon Fricassee
Desserts
Christmas Pudding
Cognac Anglaise and Clotted Cream
Dark Chocolate Truffle Torte
Orange Puree, Vanilla ice cream
Lemon Syllabub
Winter Berry Compote and Shortbread Biscuit
Selection of Cheeses
Apricot and Stem Ginger Chutney, Biscuits and Candied Walnuts
* (All mains served with a side order of vegetables and roast potatoes)