Christmas at Ascot House Hotel

Christmas and New Year Festivities at Ascot House Hotel.

Leave the organising to us and give yourself a hassle-free Christmas. Ascot House Hotel offers the perfect setting for your Christmas or New Year meal. With a relaxed and cosy atmosphere you can feel at home and enjoy our traditionally decorated hotel. You will discover the true meaning of a tasty, relaxing and a stress-less Christmas.

Menu prices:

Christmas eve – £39.00 per person. Restaurant open 6.30pm to 8.30pm
Christmas day lunch – £79.00 per person. Restaurant open 12.00pm to 2.30pm
Boxing day supper – £32.00 per person. Restaurant open 6.30pm to 8.30pm
New Year’s Eve – £45.00 per person

Christmas Season menu – Lunch £21.50 • Dinner £26.50

Please click on the tabs below to view our individually designed menus.

 

To book please call reservations on 01423 531005

 

To begin

Buckwheat Blinis with Smoked Salmon, Arbroath Smokie Mousse, Celery and Apple Salad

Cream of Celeriac and Chestnut Soup served with Parsnip Crisps (v)

Yorkshire Pheasant Terrine, Cranberry and Onion Relish

Twice-baked Cheese Soufflé, Wilted Spinach, Cauliflower Sauce (v)

To follow

Sautéed Breast of Guinea Fowl, Confit of Guinea Fowl, Cider, Bacon and Lentils

Sweetcorn and Leek Fritters, Garlic and Thyme Roasted Tomatoes, Avocado Mousse with Tomato Salsa (v)

Roasted Tarragon Seasoned Lamb, butterbeans, pan juices

Baked Fillet of Hake, Spanish Chorizo, chickpeas and coriander

Fillet of Beef Stroganoff served with Rice Pilaff

Creamy Garlic Mushrooms and Lentils Ragu with Sweet Potato Noodles (v)

To finish

Chilled Yoghurt and Ginger Creams with Blow-torched Satsumas

Rich Chocolate Brownie with Warm Chocolate Sauce

Trio of Fresh Fruit Sorbets with Homemade Shortbread

Selection of Yorkshire Cheeses with Chilled Grapes, Homemade Chutney, Water Biscuits


Freshly Brewed Coffee or Tea with Chocolate Mints

Champagne and Nibbles Served in the Bar

Starters

Roasted Jerusalem Artichoke Soup, with White Truffle Oil (v)

Smoked Salmon Carpaccio with Crevettes, Preserved Lemons, Oranges and Beetroot

Woodland Mushroom Fricassee, Toasted Muffin, Parsnip Crisps (v)

Pheasant and Foie Gras Terrine, Toasted Focaccia

Mains

Roasted Turkey Breast Traditional Style,
Pigs in Blankets, Apricot, Chestnut Stuffing, Pan Juices and Cranberry Sauce

Pan Fried Halibut Fillet with Baby Leaf Spinach, Saffron and Chardonnay Wine

Contre Fillet of Beef, Crispy Pancetta, Mushroom and Onion, Rich Red Wine Sauce

Desserts

Traditional Christmas Pudding , Rum  Punch Sauce

Clementine, Cranberry and Pistachio Meringue Wreath

Rich Chocolate and Raspberry Tart served with Double Cream


Festive Cheese Plate with Water Biscuits, Chilled Grapes


Freshly Brewed Coffee/Tea with Christmas cake

Starters

Seafood Three Ways

Mini Prawn Cocktail, Carpaccio of Smoked Salmon, Warm Smoked Cod Croquette

Melon Pearls with Clementine and Stem Ginger in Mulled Wine Jelly (v)

Old Fashioned Chicken Liver, Thyme and Cognac Pâté with Plum Chutney

Roasted Winter Vegetable Soup with Walnut and Sage Pesto

Mains

Roast Pheasant Breast, Pancetta, Chestnuts and Pomegranate, Pan Juices

Roasted Sirloin of Beef, Ale Sauce, Yorkshire Bubble and Squeak, Roasted Mustard Root Vegetables

Pan Fried Fillet of Cod, Mediterranean Vegetable Ragout, Mixed Pepper Dressing

Filo Pastry Cracker filled with Mushrooms, Spinach, Goats Cheese, Toasted Sesame Seed Chutney (v)

Grilled Rib Eye Steak, Tomatoes, Mushrooms and Hand cut Chipped Potatoes

Desserts

Traditional Plum Pudding, Brandy Sauce

Lemon Panacotta with Red Berry Compote, Honey Madeleines

Freshly Baked Profiteroles filled with Orange flavoured Cream, Chocolate Sauce

Refreshing Lemon, Mango Sorbet served with Homemade Shortbread


Coffee and Tea with Chocolate Mints

New Years Eve Punch and Nibbles on arrival


Starters

Twice Baked Goat’s Cheese and Red Onion Soufflé with Beetroot Relish (v)

Pheasant Foie Gras Terrine, Port Wine Jelly, Toasted Brioche

Dressed Salmon, Prawns and Scallops topped with piquant Sauce

Fresh Jerusalem Artichoke Soup, Nutmeg Gnocchi (v)

Mains

Sautéed Halibut Fillet, Cockle, Herb Pilaff

Roast Contrefilet of Beef, Pearl Barley, Shallots, Mushrooms, Rich Red Wine

Wild Mixed Mushrooms, Risotto, Fresh Asparagus, Parmesan Crisps (v)

Roast Duckling, Morello Cherry Sauce

Desserts

Rich Chocolate Indulgence Mousse, Compôte of Berries

Clementine, Cranberry and Pistachio Meringue Wreath, Champagne Raspberry Sauce

Iced Nougat Terrine, Orange Salad, White Chocolate Sauce

Yorkshire Cheese Plate, Homemade Chutney, Water Biscuits, Chilled Grapes and Celery


Freshly Brewed Coffee or Tea with Chocolate Truffles

 

Starters

Warm Smoked Salmon, Crab and Prawn Cakes, Apple and Celery Salad

Melon Pearls with Clementine, Blueberries and Stem Ginger in Champagne Jelly (v)

Duck Liver Parfait, Toasted Brioche, Madeira Jelly

Winter Roast Vegetable and Lentil Soup, Crusty Bread (v)

Mains

Roasted Turkey Breast Traditional Style, Bacon Chipolata Rolls, Cranberry and Chestnut Stuffing

Slow Cooked Beef in Ale with Creamy Mashed Potato and Roasted Root Vegetables

Pan Fried Salmon Fillet with Lemon and Champagne Sauce, New Potatoes, Green Beans

Roasted Beetroot and Butternut Squash Wellington with Basil and Tomato Pesto (v)

Desserts

Old Fashioned Plum Pudding served with Rum Sauce

Winter Eggnog Trifle

Freshly Baked Profiteroles filled with Orange Cream, Topped with Rich Chocolate Sauce

Mulled Fruits served with Cinnamon cream


Freshly Brewed Coffee or Tea with Chocolate Mints and festive cracker

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