NEW YEAR’S EVE BEST OF THE DECADES

Ring in the New Year in spectacular style with our unforgettable New Year’s Eve Carving Buffet and Live Dinner Show experience. Your evening begins at 7:00pm with a complimentary glass of Prosecco on arrival, followed by a fine selection of delicious hot and cold buffet favourites for you to enjoy throughout the night. As an exciting alternative to a traditional party band, we are delighted to present a tailor-made live entertainment experience featuring three international vocalists: Reece, Chess and Matt. Our performers will create a truly immersive atmosphere from the moment your guests arrive. During the evening, guests will be entertained with captivating live performances, before dancing the night away to two energetic 45-minute party sets celebrating the greatest hits through the decades, one iconic song at a time and the added wow factor of old spark machines to make your New Year’s Eve celebration one to remember. Menu: Appetisers A selection of appetisers for your table to share. Mushroom Arancini Chicken Mousse (G,E) Smoked Salmon Roulade Cold Offering Roasted Turkey Crown, Cranberry and Orange Glaze Ham off the Bone, Roasted in a Trio of Mustards and Honey (M) Baked Salmon, Cucumber, Crème Fraiche, Capers and Fresh Dill (F,D) Plus, an excellent selection of Cured Meats, Chutneys, Pickles and Breads, Winter Salads, Dressings, and accompaniments A Taste of our County Sample some local delights, with locally sourced Plum Bread, Haslet, a selection of regional Cheeses and Chutneys, Lincolnshire Sausages wrapped in Bacon and Roasted in Honey Mustard Sauce, and Deli selection Hot Offering Pie of Venison and Local Stout with a Rich Red Wine Gravy, and Creamy Mashed Potatoes with Roasted Silver Skin Onions and Leeks (G,S) Chicken and Chorizo with a White Wine Sauce, with Fresh Herbs, Lemon and Mixed Greens (S) Slow Cooked Pork Shoulder with Mustard Cream Sauce, Roasted Fennel and Leeks (M, D) All served with a selection of seasonal vegetables and chef’s choice of potatoes Roasted Sweet Potato and Spinach Curry served with Fragrant Coconut Rice, and a Mango Chutney (Ve) To Finish Peach and Champagne Trifle (G,D,E) Pistachio and White Chocolate Roulade (E,N,D) Triple Chocolate Mousse, with Hazelnut Cream (E,N,D) Winter Spiced Apples with a Crunchy Topping, and a Smooth Crème Anglaise (G,D,E)