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CHRISTMAS EVE - Monday 24th December
Welcome to The Duke of Richmond Hotel and this years Christmas
Programme.
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, and back by popular demand we welcome
The Bandits!
CHRISTMAS EVE DINNER MENU
Smokey Bacon Carbonara
Diced smokey bacon cooked in a cream sauce,
tossed with penne pasta and fresh parmesan
Spiced Chicken Liver Pâté
Chefs special pate slightly spiced and served with a red onion chutney
and toasted brioche
Sweetwater Prawn Coupe
Norwegian peeled prawns bound with a lemon and
chive mayonnaise, set on shredded iceberg lettuce
Buffalo Mozzarella, Tomato and Pesto Oil
Sliced beefsteak tomatoes topped with mozzarella and
drizzled with a basil and pine nut oil infused with garlic
*****
French Onion soup with Gruyere Croutons
Mango and Passion Fruit Sorbet
*****
T~Bone Steak Garni
Aberdeenshire Angus beef chargrilled and garnished
with roasted tomato and beer-battered onion rings
Fillet of Cod Meuniere
Line caught east coast cod grilled with lemon and parsley herb butter
Pot-roasted Barbeque Poussin
Fresh poussin marinated in barbeque sauce, pot roasted
and served on a bed of dressed rocket salad leaves
Spinach and Ricotta Cheese Crepes
Fresh baby leaf spinach blended with ricotta cheese and herbs,
wrapped inside crepes and baked with a creamy white wine sauce
*****
Baked Blackberry and Bramley Apple Crumble
served with Crème Anglais
Zingy Lemon
Tart with a Berry Coulis
Iced Coupe Nicholas
Trio of Cheeses
*****
Coffee and Petits Fours
CHRISTMAS DAY - Tuesday 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 hopping to see during lunchtime as he
makes his way around the island…
For those of you who still have room, afternoon tea is available
upon request in the Residents Lounge or Conservatory!
We have a relaxing evening ahead, with a gala buffet dinner and
entertainment provided by Craig Newhouse, a guitar vocalist “with
too many years experience playing for the great”, Craig has
previously performed with Wayne Fontana & The Mindbenders and
Peter Noone of Herman and the Hermits in prestigious locations such
as Cunard’s QEII, The London Palladium and The Birmingham Symphony.
Craig’s show is packed with classic 60s numbers and a "guitar
legends" tribute featuring the sound, style and songs of Mark
Knopfler, Hank Marvin, Pink Floyd, The Shadows and Eric Clapton.
We are delighted to welcome him to The Duke of Richmond Hotel.
CHRISTMAS DAY LUNCH MENU
Oak Smoked Scottish Salmon Rolls
Scottish smoked salmon filled with a medley of cream cheese, crab
meat and rocket
Mixed Meat Anti-pasto
Coppa, bresola, Parma ham, mortadella and Danish salami
served with black olive tapenade
Deep-fried Camembert
Herb crumbed camembert wedges, deep-fried and
served with a Cumberland and orange sauce
Trio of Melon with Berry Compote
Galia, chianti and ogen melon slices served with a mixed berry compote
*****
Steamed Salmon and Sole Roulade
Fillet of lemon sole wrapped around salmon mousse, napped with a
herb sauce
*****
Minestrone Soup
Citrus Sorbet
*****
Roast Norfolk Turkey
Roasted breast of Norfolk turkey, wrapped around chestnut and
smoked ham stuffing, garnished with and chipolata and bacon roll
Grilled Guernsey Brill
Fillet of line caught local brill, napped with a lemon, lime and
chive herb butter
Fillet Steak Rossini
Aberdeenshire beef chargrilled and set on a herb crouton,
topped with pate and crispy bacon lardons, napped with a port wine
sauce
Trio of Pasta
Penne al pesto, spaghetti provincial with basil and tagliette al
Verdi a funghi
served with a crispy mixed leaf salad
*****
Steamed Christmas Pudding With a brandy cream sauce
Iced Coupe Noel
Banoffee Torte
Trio of Cheeses
*****
Coffee and Mince Pies
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