CHRISTMAS MENUS

CHRISTMAS PARTY MENU

~ ~ MENU FOR PARTIES ONLY - FOOD MUST BE PRE-ORDERED ~ ~

ASSAGGI

  • Marinated Nocellara Olives (gf) £3    
  • Home made Bread, Olive Oil & Balsamic Glaze £3.5 
  • Home made Tapenade (gf) £1.5

ANTIPASTI

  • Cream of Chestnut soup (v) (gf)      
  • Homemade Chicken Liver Pate, served with wafer 'thins', onion jam & pickles
  • Burrata (extra creamy mozzarella) from Puglia, mediterranean caponata, black olive tapenade (v)(gf)    
  • Goldstein’s Smoked Salmon, cracked black pepper (gf)   
  • Deep fried Polenta, Italian sausage meat, tomato, cream & parmesan

SECONDI

  • Stuffed Turkey parcel, goose fat roasted potatoes, sauteed cabbage, pigs in blankets, caraway infused carrots, brussel sprouts with pinenuts & balsamic and rich marsala gravy    
  • Thin Dutch Veal medallions, lemon & white wine jus, french beans & skinny chips    
  • Roasted Butternut squash, grilled tomino (goats cheese), garlic chips, caramelised walnuts, fried rosemary, beetroot, toasted nuts & orange sauce (v)
  • Spaghettini with sauteed broccoli, cherry tomatoes, garlic, fresh chilli & parsley (v)    
  • Seabass fillet, crushed potatoes, tenderstem broccoli, tomato & herb vierge (gf)

DESSERT

  • Christmas crumble: Apple and mulled wine, buttery crumble
  • Triple chocolate brownie, salted caramel ice cream
  • Warm Amarena cheeries & vanilla ice cream 

3 COURSE £28.50 

 

CHRISTMAS DAY MENU 25th DECEMBER

AMOUCHE BOUCHE - upon arrival

Gnocchi fritti, stuffed with pecorino, garlic tomato & basil dipping sauce (v)

ANTIPASTI

  • Burata, extra creamy mozzarella from Puglia, guacamole puree, heritage tomatoes, baby basil & a parmesan Buscuit (v)
  • French grain fed pigeon breast, wrapped in 24 month Parma ham, frisse, caramelised walnuts, cranberry & lemon dressing
  • Timbale of Dorset crab, cucumber & avocado, set in a tomato coulis (gf)
  • Cream of chestnut soup, truffle infused croutons & crumbled chestmuts (v)
  • Gin & tonic gravlax, dill mustard & house crostini

SECONDI

  • Roast Norfolk bronze turkey, goose fat potatoes, sauteed savoy cabbage, brussel sprouts in balsamic & pine kernels, caraway infused carrots, pigs in blankets with a rich marsala gravy (gf)
  • Medallions of Scotch Venison, goose fat pomme Parisienne, braised Christmas spiced red cabbage, rich venison jus & fresh blackberries (gf)
  • Osso Bucco alla milanese, shin of Veal braised with brunoise of vegetables & a rich red wine veal jus, on a bed of saffron & parmesan risotto
  • Crespele alla parmigiana, Italian savoury pancakes stuffed with ricotta & spinach, tomato sauce, bechamel parmesan, house sun blushed tomatoes, baby basil (v)
  • Girasoli stuffed with wild mushrooms in a sauce of ground walnuts, parmesan & cream (v)
  • Catch of the Day, boulangere potatoes, tender stem broccoli & basil veloute

DESSERTS

  • Selection of cheeses, apricot chutney, celery, apple & biscuits
  • Clementine posset, cranberry compote & ginger shortbread 
  • Merlot poached pear with cinnamon ice cream
  • Triple chocolate brownie with vanilla ice cream

£85pp - children under 12 £42.50

 

HEAD CHEF

  • Paolo Mortali

SOUS CHEFS

  • Dio King Eli Ihm, Ben Tari & Nikolaj Boicov
  • No changes to be made to the menu today. Thank you 
  • A discretionary 12.5% Service Charge will be added to your bill 
  • Eat it then tweet it Eat then tweet #TheRisingSunPub @therisingsunpub @therisingsunmillhill
  • Finchley Nurseries have kindly donated the plants to make garden look beautiful, and are all for sale