St. Villa

Starters

• Confit of Duck and Foie Gras Terrine

  Served with a Grilled Plum and Cinnamon Chutney Accompanied with Sourdough Bread

• Homemade Roasted Celeriac, Hazelnut & Truffle Soup (v, gf)

  Served on a Bed of Beetroot, Topped with Honey Thyme and Fried Garlic Reduction

• Fritto Misto with Harrisa and Lime Aioli (v)

• Breaded Capricorn Goats Cheese Served on a Bed of Beetroot, Topped with Honey Thyme and Fried Garlic Reduction

  Served on a Bed of Beetroot, Topped with Honey Thyme and Fried Garlic Reduction

Mains

• Traditional Beef Bourguignon Served with Celeriac Mashed Potato & Chantenay Carrots (gf)

  Served with Celeriac Mashed Potato & Chantenay Carrots (gf)

• Grilled Pork Tenderloin

  Served with a Wild Berry and Port Sauce, Braised Napa Cabbage, and Sautéed Potatoes (gf)

• Roasted Turkey Breast

  Filled with a Homemade Sausage Stuffing, Wrapped in Bacon Served with Cranberry Sauce and all the Trimmings (gf)

• Roasted Cod Loin

  Accompanied with Smoked Paprika and Carrot Pureé, Sautéed Baby Potatoes and a Chive and Beurre Blanc Sauce (gf)

• Mushrooms and Black Truffle Tortellini

  Served in a White Wine and Shallot Sauce (v)

• Capricorn Goats Cheese Risotto,

  Served with Grilled Baby Beetroot, and a Rosemary and Garlic Infused Oil, Garnished with Sunflower Seeds (gf)(v)

Desserts

• Pear and Gooseberry Crème Brûlée (gf) Cr

• Lemon sorbet (gf)

• Our Signature Chocolate Brownie

  Served with salted caramel ice cream

• Our Delicious Sticky Toffee Pudding

  Served with Ice Cream

Starters

• Lobster and Avocado Cocktail

  Served in a Bloody Mary Crème Fraiche (gf)

• Confit of Duck and Foie Gras Terrine

  Served with a Grilled Plum and Cinnamon Chutney Accompanied with Sourdough Bread

• Homemade Roasted Celeriac, Hazelnut & Truffle Soup (v, gf)

  Served on a Bed of Beetroot, Topped with Honey Thyme and Fried Garlic Reduction

• Fritto Misto with Harrisa and Lime Aioli (v)

• Breaded Capricorn Goats Cheese Served on a Bed of Beetroot, Topped with Honey Thyme and Fried Garlic Reduction

  Served on a Bed of Beetroot, Topped with Honey Thyme and Fried Garlic Reduction

Mains

• Traditional Beef Bourguignon Served with Celeriac Mashed Potato & Chantenay Carrots (gf)

  Served with Celeriac Mashed Potato & Chantenay Carrots (gf)

• Duck Confit with Fondant Potatoes, Braised Red Cabbage

  Served with a Honey and Orange Sauce (gf)

• Grilled Pork Tenderloin

  Served with a Wild Berry and Port Sauce, Braised Napa Cabbage, and Sautéed Potatoes (gf)

• Roasted Turkey Breast

  Filled with a Homemade Sausage Stuffing, Wrapped in Bacon Served with Cranberry Sauce and all the Trimmings (gf)

• Roasted Cod Loin

  Accompanied with Smoked Paprika and Carrot Pureé, Sautéed Baby Potatoes and a Chive and Beurre Blanc Sauce (gf)

• Mushrooms and Black Truffle Tortellini

  Served in a White Wine and Shallot Sauce (v)

• Capricorn Goats Cheese Risotto,

  Served with Grilled Baby Beetroot, and a Rosemary and Garlic Infused Oil, Garnished with Sunflower Seeds (gf)(v)

Desserts

• Pear and Gooseberry Crème Brûlée (gf) Cr

• Lemon sorbet (gf)

• Our Signature Chocolate Brownie

  Served with salted caramel ice cream

• Our Delicious Sticky Toffee Pudding

  Served with Ice Cream

Starters

Mains

• Traditional roast turkey wrapped in bacon

  Served with a delicious sausage stuffing, homemade cranberry sauce and all the trimmings

• Barbary Duck Leg Confit

  Served with fondant potatoes, slow-cooked red cabbage and a delicious honey & orange dressing

• Pan Fried Atlantic Cod

  Served with purple potatoes, a brussels sprout puree and Spanish romesco sauce

• 28 Day Dry-aged Beef Wellington

  Served with a rosemary-infused mash and cherry red wine jus

• Handmade Red Pepper And Goats Cheese Ravioli

  Served with a sweet and sour balsamic onion glaze

Desserts

• Lemon sorbet (gf)

• Sticky toffee pudding

  Served with vanilla ice cream

• Rhubarb and ginger crème brûlée

• Chocolate brownie

  Served with salted caramel ice cream

• Tea and Coffee

  We will have a wide range of different types of Tea and Coffee available, please ask one of the team for more information

Starters

• Beef Fillet and Sweet Potato Croquettes

  Accompanied with a creamy horseradish puree

• Rabbit, Pork and Pink Peppercorn Terrine

  Served with a sweet fig chutney and sourdough bread

• Green Lipped Mussels and Chorizo Butter

  Served with parsley and garlic crostini

• Devon Crab and Prawn Chilli Tart

  Topped with delicious smoked Scottish salmon and dill cream

• Homemade Tuscan Winter Vegetable Broth

  Served with a drizzle of crème Fraiche and rustic bread

Mains

• Pan-Fried Salmon

  Fillet of Salmon served with baby vegetables in a lemon and parsley sauce (gf)

• Barbary Duck Leg Confit With Fondant Potato

  Served with warm slow-cooked cabbage and a homemade honey & orange dressing

• Slow cooked 28 dry aged Rib of Beef

  Served with horseradish and parsley mash potato, honey roast carrots and red wine jus

• Creamy Lobster Linguine

  Served with sweet and medium hot Cajun bell peppers and roasted garlic

• Chestnut and Roasted Winter Vegetable Wellington

  Served with buttered baby new potatoes and sautéed savoy cabbage

Desserts

• St.Villa Assiette of Desserts, Cheeses & Prosecco

  Spoiling you this New Year’s Eve with a delicious selection of homemade desserts and finest cheese: Maroilles Artisinal, Ticlemore, Stilton, Brie and Comte served with quince jelly, grapes and crackers to be enjoyed with a complimentary glass of Prosecco