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First for those wanting to arrive that little bit earlier on Wednesday 23rd we have a evening bus tour of the island, showcasing the wonderful array of “Christmas Lights”.
CHRISTMAS EVE - Thursday 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!
CHRISTMAS EVE DINNER MENU
Oak Smoked Scottish Salmon and Seafood Parcel
With a mock fish vinaigrette
Chicken and Pistachio Galantine
Wrapped in Serrano ham and drizzled in a herb vinaigrette
Peppered Beef Carpaccio
With capers, rocket salad and parmesan shavings
Roasted Field Flat Mushroom (v)
With sun dried tomato, glazed goats cheese and pesto dressing
*****
Cream of Red Lentil Soup with Garlic Croutons
Refreshing Fruit Sorbet
*****
Steamed Lemon Sole Florentine
Accompanied with a saffron and chive cream vermouth
Crispy Confit of Duck Leg
With thyme, orange and red wine jus
Medallions of Pork Loin
Wrapped in smoked pancetta and served with Dauphinoise potato,
napped in a sage and mustard cream sauce
Pasta al Funghi (v)
Finished with tomato concasse and fresh Guernsey herbs
All main courses are served with a selection
of
seasonal vegetables and potatoes
*****
Profiteroles filled with Crème Patisserie
And served with hot chocolate sauce
Warm Sticky Toffee Pudding
With caramel sauce and vanilla ice cream
Wild Fruit Cheesecake
Accompanied by orange sorbet
English and Continental Cheeses
With grapes, celery and assorted biscuits
*****
Coffee and Petits Fours
CHRISTMAS DAY - Friday 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 jazz artist, Alison Castle. Alison performs songs from many great artists ranging from Billie Holiday and Ella Fitzgerald to Miles Davis and Thelonious Monk. We are delighted to welcome her back to The Duke of Richmond Hotel and feel sure that among this eclectic cabaret of material, there will be something for everyone.
CHRISTMAS DAY LUNCH MENU
Duo of Salmon
With a capers, dill, honey and mustard dressing
Duck Liver Parfait
Accompanied by toasted brioche, red onion jam and crispy leaves
Cold Meat Antipasti
With crispy leaves and balsamic reduction
Asparagus Spears and Poached Egg (v)
Napped in a herb Hollandaise sauce
*****
Spicy Tempura Tiger Prawns
With a lime crème fraiche sauce
*****
Refreshing Fruit Sorbet
*****
Pan Seared Fillet of Brill
With saffron and parsley mash, and a anchovy and pea sauce
Roast Turkey Breast
Roast turkey breast, brown meat, fruit and sage stuffing,
chipolata and a red wine and thyme jus
Char Grilled Lamb Cutlets
Served with tomato, roasted garlic and rosemary gravy
Vegetable Lasagne (v)
With a cheese cream sauce
All main courses are served with a selection
of
seasonal vegetables and potatoes
*****
Steamed Christmas Pudding
With brandy custard
Trio of Chocolate Terrine
With caramel ice cream and pistachio crème Anglais
Noel Ice Cream Coupe
English and Continental Cheeses
With grapes, celery and assorted biscuits
*****
Coffee and Mince Pies
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