New Year’s Eve Dinner & Disco 2016
See the bells in with family and friends on the last day of 2016. A four-course meal at £44.95 (excluding drinks and 10% service charge), which includes a welcome glass of Prosecco, white linen, bread & butter, and disco from 10.30pm until 2.00am (the disco usually starts at 11.00pm).
Any special dietary requirements can be met; gluten free, nut allergy, vegetarian or vegan. Just provide information on the booking form, and we will make sure that an alternative option is offered.
Download food menu here
Download wine list here
We usually run two discos; one on the ground floor and one in the basement, on a shared basis. Only diners eating with us can join in the with the disco, no one from outside is allowed into the venue on these special evenings.
If you wish to proceed with your booking, we require a completed booking form to be returned as soon as possible and deposit payment of £25.00 per person. This deposit payment will be deducted from the total bill on the night.
Please complete the New Year’s Eve Online Booking Form below
If you have any questions, please contact us and we will be delighted to help further
New Year's Eve 2016
Fantastic Four-Course New Year’s Eve Meal
Glass of sparkling Prosecco with Aperol.
Bread, butter and olives
SALMONE DI SCOZIA AFFUMICATO
Smoked Scotch Salmon with brown bread and butter
PENNE AL FRESCO
Pasta quill with chicken, thyme, cherry tomatoes, cream, and pecorino cheese
PROSCIUTTO CON MELONE (GF)
Thinly sliced Parma ham with melon
COPPA DI GAMBERONI
King prawn cup with salad and maryrose sauce, brown bread and butter
FUNGHI ALLA BOSCAIOLA (GF V)
Fresh mushroom baked al dente with garlic butter and parsley
MANGO & BLACKCURRANT SORBET (V)
BRANZINO E GAMBERETTI (GF)
Fillet of sea bass cooked with king prawns, pan fried in white wine and served with roast potatoes
POLLO ALLA PASTORELLA (GF)
Chicken breast cooked in brandy, with mushroom and cream sauce and served with roast potatoes
CROSTATA DI AGNELLO
Rack of lamb roasted pink with gravy juice, served with puree potatoes with spring onions.
COSCIA DI BUE (GF)
Grilled Rump steak served with red wine reduction
LEGUMI FRESCHI DI STAGIONE (GF)
Fresh vegetables of the season
TORTELLONI EST (V)
Pasta parcels filled with ricotta & spinach with a mushroom and cream sauce
RISOTTO PRIMAVERA (GF)
Rice cooked with assorted vegetables, olive oil and hint of chilli, garlic and parmesan cheese
FRESH FRUIT (GF)
V = Vegetarian option; GF = Gluten Free Option
A 10% service charge will be added to the final bill.