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Festive Programme and Christmas Menus 2011 |
Celebrate Christmas at The Duke of Richmond Hotel Guernsey this year.
Welcome to The Duke of Richmond Hotel and this year's Christmas Programme,
the contents of which we are very excited about and we hope you will like it too!
 CHRISTMAS EVE - Saturday 24th December
Our aim, as ever, is to provide a peaceful and traditional Christmas getaway for you all, starting with afternoon tea in the Conservatory and for those of you feeling lucky - you'll find your quiz papers waiting in your rooms.
At 7.00pm it’s time for welcome drinks in the Ballroom Bar – during this time we are very pleased to welcome back the Castel Church Junior Choir and their Director of Music, Mr Roger Brooks who will perform a selection of traditional carols.
A special Christmas Eve dinner awaits you in our award winning Cambridge Restaurant from 7.30pm - but make sure to leave some room for dancing, which will start from 9.00pm in the Ballroom Bar. Following the success of last Christmas we welcome back The Bandits!
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CHRISTMAS EVE DINNER MENU
Irish Goat’s Cheese and Red Pepper Salad
with Crushed Roasted Walnuts (v)
Local Curried Fish served with Potato Salad
bound with Coriander and Crème Fraiche
Slow Poached Ham Hock Roulade
served with Soft Poached Egg and Hollandaise Sauce
Chicken and Vegetables Broth
Refreshing Fruit Sorbet
Pan Roasted Supreme of Scottish Salmon
Wrapped with smoked pancetta, served with crushed new potatoes,
tomato and black olive salsa
Crispy Confit Duck Leg
Accompanied with braised potato thyme, orange and broad bean jus
Oven Roasted Fillet Steak
With mushroom duxelle wrapped with caul fat
and served with a creamy peppercorn sauce
Roasted Butternut Squash, Cranberry and Spinach(v) With crispy puff pastry
All served with Potatoes and Buttered Seasonal Vegetables
Poached Pear Belle Helene
Chocolate and Hazelnut Truffle
with Praline Ice Cream
Lemon Meringue Pie
with Fruit Sorbet
Trio of Cheeses
with Grapes, Celery and Biscuits
Coffee and Mince Pies
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CHRISTMAS DAY - Sunday 25th December
Merry Christmas Everyone! Breakfast will be served in the Cambridge Restaurant from 8.00am until 10.00am.
At 12.00 noon the management of the hotel invite you to join them in The Terrace Lounge for a glass of Champagne before lunch. Christmas lunch will be served from 12.30pm until 2.00pm in the Cambridge Restaurant – not forgetting of course our regular visitor “Santa Claus” who we’re hoping to see during lunchtime as he makes his way around the island…
We have a relaxing evening ahead with a gala buffet dinner and entertainment provided by local musician Lydia Pugh. Lydia plays a wide range of music styles, including folk, jazz and blues and contemporary pop as well as her own compositions. We are delighted to welcome Lydia to The Duke of Richmond Hotel and feel sure that among this eclectic cabaret of material, there will be something for everyone.
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CHRISTMAS DAY LUNCH MENU
Roasted Garlic Crostini
with Sun Blushed Tomato and Buffalo Mozzarella with Rocket Salad (v)
Peppered Beef Carpaccio
with Rock Salt and Parmesan Shavings
Poached Supreme of Chicken Breast
served with Harissa Sauce, Asparagus Spears and Chives Crème Fraiche
Timbale of Local Hand Picked Chancre Crab
served with Cucumber, Pickle, Orange and Grain Mustard Dressing
Cream of Red Lentil and Vegetable Soup
Refreshing Fruit Sorbet
Smoked Trout and Spring Onion Mousse
with Soft Boiled Egg
Pan Roasted Medallions of Monk Fish
With spring onion mash and chives beurre blanc
Roast Turkey Breast
With brown meat, chipolata sausage, herb and cranberry stuffing and red wine jus
Roasted Fore Rib Eye
accommpanied with Yorkshire pudding, served with gravy
Baked Leek and Goats Cheese Tart (v)
With spinach and chestnut salad
All served with Potatoes and Buttered Seasonal Vegetables
Chocolate Marquise
with Soft Fruits and Crispy Tuille Basket
Steamed Christmas Pudding
with Brandy Custard
Fruit Cheesecake
with Blood Orange Sorbet
Baked Scottish Tart
with Vanilla Ice Cream
English and Continental Cheeses
with Celery, Grapes and Biscuits
Coffee and Mince Pies
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BOXING DAY - Monday 26th December
Following breakfast this morning (8.00am until 10.00am) and after returning your completed quiz papers, you are cordially invited to the beautiful and serene Island of Herm ~ but be sure to book quickly with Reception as places are restricted.
After a short crossing our friends at the Mermaid Tavern will be waiting for you with coffee and cakes! On your return to Guernsey and the hotel Mr Purtill, the hotel’s manager, will be waiting to offer you a warming glass of mulled wine in time for lunch at 1.00pm.
For those who may not be familiar with it – we welcome you to join our ever popular ‘Richmond Race Night’ – after dinner this evening we enter our tenth meet – with commentary by Orlando.
The bar will be open at 7.00pm and this evening’s dinner will be available from 7.15pm. With the racing beginning at approximately 9.00pm we wish you luck and hope you enjoy the evening entertainment - and with a bit of luck you might just win lots of money!
Winners of this year’s Christmas Quizzes are announced following the racing and results will also be posted on the bulletin board.
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BOXING DAY LUNCH MENU
Baked Petite Ratatouille and Goats Cheese Timbale with Basil Pesto (v)
Deep Fried Breaded Fishcakes
with Sweet Chilli Dip and Salad Garnish
Chicken and Pistachio Ballentine
wrapped with Serrano Ham and served with herb vinaigrette
Trio of Scottish Salmon
with Herb and Shallot Wasabi Crème Fraiche
Butternut Squash, Rocket and Chilli Soup
Refreshing Fruit Sorbet
Roasted Cod Wrapped with Smoked Pancetta
Served with chorizo, dauphinoise potato and tarragon sauce
Pan Seared Supreme of Guinea Fowl
Served with fondant potato and with sage cream sauce
Pan Seared Roasted Loin of Pork
With herbs and prunes stuffing and served
with herb roast potato, apple and calvados jus
Open Vegetables Ravioli
Finished with cheese sauce
All served with Potatoes and Buttered Seasonal Vegetables
Lemon Meringue Pie
with Fruit Sorbet
Fruit Eton Mess
Pistachio and Chocolate Financiers
with Caramel Ice Cream
Profiteroles filled
with Crème Patisserie and Hot Chocolate Sauce
English and Continental Cheeses
with Celery, Grapes and Biscuits
Coffee and Mince Pies
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Tuesday 27th December
Today marks the end of this year’s programme, and we would like to thank you all for staying and celebrating Christmas with us! We hope that you have had an enjoyable time and would welcome any comments or suggestions you may have.
To begin your final day with us, breakfast will be served from 8.00am until 10.00am in the Cambridge Restaurant.
After breakfast, and to give you a last impression of our wonderfully peaceful haven, we’re inviting you to board the bus for the annual Island Tour. There will be a coffee stop at the Imperial Hotel.
On your return to the hotel, carvery lunch will be served in the Cambridge Restaurant.
Finally, the Management and Staff would like to thank you for sharing with them, what we hope has been a memorable Christmas for you, and we wish you all a safe journey home and a very Happy New Year!
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CARVERY LUNCH MENU
Starters
(from the kitchen)
Cream of Winter Vegetable Soup
Asparagus and Poached Egg
with Hollandaise Sauce (v)
Oven Roasted Cajun Chicken Caesar Salad
with Crispy Bacon and Parmesan Shavings
Local Fish and Seafood Terrine
served with Tomato Vinaigrette
Main Courses
(from the carvery buffet)
Poached Plaice Florentine
With parsley cream sauce
Roast Turkey Breast
With brown meat, chipolata sausage and red wine jus
Roast Fore Rib of Beef
Accompanied with Yorkshire pudding and pan gravy
Baked Vegetable Lasagne (v)
With cheese and tomato sauce
All served with Roast Herbed Potatoes, Minted New Potatoes
and Buttered Seasonal Vegetables
Desserts from the Buffet Table
Coffee and Mint Crisps
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Why not extend your visit to
the New Year Celebrations?
New Years Eve - £130.00
Rates are per person per night sharing twin or double
accommodation and include:
Gala Dinner
Dancing
Accommodation
Full English Breakfast
Arrive early or stay longer - December 27th to 30th and January 1st to 5th - extra nights from £50 p.p.p.nt..
Supplements: Terrace-side and harbour-view room £12.50 per person per night.
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NEW YEARS EVE DINNER MENU
Herb Potato Cake, Black Pudding and Poached Egg
with light cheese sauce
Scottish Pancake with Oak Smoked Salmon
with Crème Fraiche and Sweet Corn Relish
Slow Poached Chicken Breast
with Asparagus, Sun Blushed Tomato glazed with Balsamic Essence
Celeriac Potato, Philadelphia Cheese and Spinach Roulade
with Beetroot Relish (v)
Root Vegetables Broth with Herb Dumpling and Truffle Oil
Refreshing Fruit Sorbet
Steamed Supreme of Scottish Salmon
Served with spinach mousse, crushed potatoes and chives beurre blanc
Poached Local Line Caught Fillet of Brill
Served with seafood and saffron chowder
Peppered Medallions of Venison
Accompanied with redcurrant jus
Roasted 8oz Fillet Steak
With wild mushroom duxelle wrapped in caul fat
and served
with fondant potato, creamy leek and red wine jus
Pappardelle Pasta
with asparagus, roasted butternut squash, finished with parmesan shavings
Served with potatoes and Buttered Seasonal Vegetables
Guernsey Gauche Butter Pudding
with Rum, Raisin Syrup and Vanilla Ice Cream
Chocolate Marquise
with Praline Ice Cream
Champagne Jelly
with Fruit Mousse served with Crispy Tuille
Baked Pineapple Tart Tatin
served with Cinnamon Ice Cream
English and Continental Cheeses
with Celery, Grapes and Biscuits
Coffee and Petit Fours
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