CELEBRATE
CHRISTMAS AND NEW YEAR EVE
2010
AT
TRUFFLES RESTAURANT
Enjoy an exquisite menu and fabulous service in our restaurant and lounge bar followed by an evening of
DANCING
Serving Times: DEC 1ST – DEC 24th
Lunch: 12 noon-2.00pm Dinner: 6.30pm-9.00pm

1st – 24th Music & Dance till very late
31st Live Music & Dance till the cows come home
Sunday night
Salsa dancing
Parkville Hotel & Truffles Restaurant
174 Preston Road, Whittle-le-Woods, Chorley,
Lancashire PR6 7HE
Tel: 01257 261881              Fax: 01257 273171

SUNDAY TO THURSDAY LUNCH AND DINNER… THREE COURSES £25.00
FRIDAY, SATURDAY & CHRITMAS EVE  THREE COURSES  £30.00

STARTERS
TOMATO AND BASIL SOUP
with croutons and a dash of herb oil

QUENELLES OF CHICKEN LIVER PATE WITH PEPPER CHUTNEY AND TOAST
served with a salad garnish & Truffles dressing    
                                                                                               
OVEN BAKED HALF-RED PEPPER FILLED WITH CHERRY TOMATOES AND FRESH Mozzarella with a herb crust and a touch of honey vinaigrette       

BUTTON MUSHROOMS COOKED IN GARLIC BUTTER
and fresh herbs and served with crusty bread

SLOW COOKED CHUNKS OF HAM SHANK
in a traditional mushy pea broth                           

MELON CROWN FILLED WITH MELON BALLS
lightly minted, topped with fresh berries and lemon sorbet                                                               
MUSSLES COOKED IN WHITE WINE
with fresh tomato, basil, chilli, garlic and onion finished with cream      

GOATS CHEESE AND ROASTED RED PEPPERS
on a herb crouton with mixed leaves and caramelised shallot oil

PAN FRIED CHICKEN LIVERS, BACON AND SHALLOTS
in garlic butter, flamed in brandy and served in a large vol-au-vent   
 Supplement
PAN FRIED KING SCALLOPS ON AUBERGINE RISOTTO
served with a cream and calvados sauce and parsnip crisps               £1.95

WARM SALAD OF SHREDDED DUCK
plum, mango and rocket with sweet chilli & raspberry dressing            £1.95

ROSETTE OF SMOKED SALMON AND PRAWN IN A DILL AND LEMON MAYONNAISE
with a salad of cucumber, green apple julienne and baby lettuce          £1.95

BLACK PUDDING ON A FLAT MUSHROOM
topped with bacon, poached egg and a red wine sauce & hollandaise     £1.95

BAKED FILLET OF SEABASS AND QUENELLES OF CORIANDER MASH
finished with a coconut, tamarind and lemongrass sauce                  £1.95

The menu is designed by James Ford- Chef Proprietor, and features a whole host of produce from local suppliers

Newly refurbished en-suite rooms available
Single £59.50 double £69.50 includes full english breakfast

 

MAINS       
LOCAL ROASTED TURKEY
with pigs in blanket, sage stuffing, red wine gravy
                                                                                                                       
GRILLED FILLET OF SALMON ON A SALAD OF APPLE AND CUCUMBER JULIENNE
with lettuce, topped with leeks, lemon and dill butter       

PAN-FRIED CHICKEN FILLET ON A ROASTED MASH
with fresh herb and red wine jus 

TRIO OF MIXED SAUSAGES AND CRISPY BACON
with bubble & squeak, onion gravy and crispy leeks

FILLET OF ROASTED CHICKEN WITH OYSTER MUSHROOMS AND BACON
on a hash brown with creamy tarragon infused white wine sauce        

SHANK OF LAMB SLOW ROASTED WITH ROOT VEGETABLES
and rosemary, served with roast mash and rich red wine gravy           

MEDALLIONS OF PORK FILLET ON A ROASTED HAZELNUTT AND HONEY MASH
and creamy dijon mustard sauce 

PAN-FRIED MIXED NUT ROULADE AND MUSHROOM RISOTTO (V)
With fresh herb gravy and roasted cherry tomatoes

CHAR-GRILLED AUBERGINE WITH STACKED WITH BEEF TOMATO AND FETA CHEESE (V)
with fresh mint on a tomato and olive sauce with caramelised red onions
             Supplement
ROASTED HALF A DUCK WITH SUMMER BERRY AND MERLOT SAUCE 
garnished with caramelised plum and orange £4.50

PAN-FRIED LAMB FILLET ROLLED IN FRESH MINT AND HONEY ON A POTATO
rosti with rich red wine and rosemary jus and crispy root vegetables £4.50

MEDALLIONS OF BEEF FILLET ON A GRILLED FLAT MUSHROOM STUFFED
with horseradish mash and served with fresh thyme & Madeira sauce £4.50

PAN-FRIED SEABASS FILLET AND KING SCALLOPS ON A SALAD OF APPLE & CUCUMBER julienne with lettuce topped with leeks, lemon and dill butter £4.50

STEAK COOKED TO YOUR LIKING AND SERVED WITH A GRILLED TOMATO, MUSHROOMS & FAT CHIPS
8 oz fillet                                                               £4.50
10oz Ribeye                                                            £4.50
Red wine, Diane or Au poivre sauce                          £1.00                                                      
(All mains served with fresh vegetables and roast potatoes)

 

DESSERTS

EXOTIC FRUIT PAVLOVA
Meringue basket filled with fresh fruits and Chantilly cream, with berry coulis

CHOCOLATE LOG WITH PARFAIT
A Chocolate Yule log and parfait made with milk, white & dark chocolate, crème anglaise

Traditional Christmas Pudding
Served with rich creamy brandy sauce

HOT APRICOTS
compote of hot apricots spiked with brandy, ginger and cinnamon and  with vanilla ice cream

ORANGE AND LEMON CHEESECAKE
orange and lemon cheesecake with a crunchy honey base, berries and  lemon curd sauce

Supplement

STICKY TOFFEE PUDDING £ 1.50
A traditional sticky toffee pudding served hot with toffee sauce, ice cream

CRÈME BRULEE £ 1.95
A Home made Crème Brule with vanilla pod with berry compote

CHEESE & BISCUITS £ 1.50
A selection of fresh market cheeses served with celery,
grapes and a selection of biscuits  (SERVED WITH A GLASS OF PORT £5.50)

ASIETTE OF DESSERT £ 2.50
A selection of desserts in one serving:

Mini exotic fruit in a brandy snap basket with chantilly cream
Triple Chocolate Parfait with chocolate sauce
Christmas pudding with brandy  sauce

COFFEE/TEA AND HOME MADE PETIT FOURS £3.00