Christmas and New Year

christmas and new year

Christmas and New Year is a time to celebrate and have fun!

Chef Patron James serves traditional Christmas and New Year fare, with special dishes for seafood lovers and vegetarians.

Christmas and the New Year

BMR - Gold awardChristmas and the New Year is such a special time of the year and an extra special time to celebrate.

Every year, Chef Patron James and his team create dishes to reflect traditional Christmas and New Year fare. To make sure no-one is left out, special dishes are created for those who prefer sea food and for those who are vegetarian.

Christmas Party menus

Christmas Lunch and Christmas Evening Party menus can be chosen for any day except Christmas Day when the restaurant closes to enable staff to spend a quiet day with their families.

Please note that Christmas menus require pre-booking.

Boxing Day Lunch

Lunch on Boxing Day features a special Boxing Day Lunch menu.

New Year’s Eve Celebration at Beaucette

New Year’s Eve Celebrations at Beaucette Restaurant are always evenings to remember. Not only does Chef James create a Gourmande menu, but you are greeted with a glass of Champagne on arrival.

The restaurant is fully decorated to create a great party atmosphere with balloons and party hats for everyone. Into the evening, entertainment is provided and celebrations continue into the early hours with an extended licence.

Always book early

Over Christmas and New Year, the restaurant is always very popular. To ensure you aren’t disappointed, always book as early as you can.
  

Christmas Party Lunch

£19.95 – Pre-ordering and a deposit is required

Shaved Galia Melon

Autumn Fruits, Berry Sorbet

Smooth Chicken Liver Parfait

Red Onion Marmalade, White Truffle Emulsion and Toasted Brioche

Tempura Tiger Prawns

Lemon and Garlic Mayonnaise and a sweet Chilli Jam

Cream of Tomato Soup

Garlic Croutons

… o O o …

…and a choice of…

Traditional Roast Norfolk Turkey

Chestnut Seasoning with Cranberry Sauce, Seasonal Vegetables, Roast Potatoes

Seared Fillet of Seabass

Champ Potatoes, Green Beans, and Sauce Vierge

Seasonal Mushroom, Asparagus and Chestnut Fricassee Mille Feuille
… o O o …

…and a choice of…

Christmas Pudding

Brandy Cream Sauce

Traditional Lemon Cheesecake

Raspberry Sauce

Brandy Basket of Ice Creams

Chef’s Selection

Cheese and Biscuits

Celery, Grapes, Fig Chutney

… o O o …

…and to finish…

Coffee with Mince Pies

  
  

Christmas Evening Party Menu No 1

available for evenings only throughout December

£27.95 – Pre-ordering and a deposit is required

Goats Cheese Salad

Pear and Walnut Salad, Garlic Crostini, Walnut Vinaigrette

Melon Eden

Shavings of Cantaloupe Melon, Peeled Prawns, Smoked Salmon, Sauce Marie Rose

Smooth Chicken Liver Parfait

White Truffle Emulsion, Red Onion Marmalade, and Toasted Brioche

Tempura Tiger Prawns

Garlic Mayonnaise and Sweet Chilli Jam

… o O o …

…and a choice of…

Roast Norfolk Turkey

Chestnut Seasoning, Chipolata Sausage, Red Wine and Cranberry Sauce, Seasonal Vegetables and Roast Potatoes

Grilled Matured Red Hereford Sirloin Steak

Red Wine Shallot sauce, Green Beans in Pancetta, Heritage Carrots, and Fondant Potato

Poached Fillet of Sole

Crushed New Potatoes with Crabmeat, Buttered Spinach, Shellfish Cream Velouté

Seasonal Mushroom, Asparagus, and Chestnut Fricassee Mille Feuille
… o O o …

…and a choice of…

Chocolate Praline Torte

Orange and Cointreau Sauce

Traditional Christmas Pudding

Brandy Sauce

Crème Brulée

White Chocolate Ice Cream

Cheese and Biscuits

Celery, Grapes, Fig Chutney

… o O o …

…and to finish…

Coffee with Mince Pies

  
  

Christmas Evening Party Menu No 2

available for evenings only throughout December

£36 – Pre-ordering and a deposit is required

Fried Breaded Mushrooms filled with Garlic Cheese

With mixed Salad Leaves and Tomato Relish

Remoulade of Crab, Prawns, Lobster

Gazpacho and Melon Sorbet

Smoked Breast of Duck Salad Waldorf

Apple Purée, Candied Walnuts and Toasted Brioche

Puff Pastry Vol Au Vent of Local Seafood Thermidor Gratin

To include: Scallops, Prawns, Mussels, Crab and Fish

… o O o …

…and a choice of…

Pan Roasted Breast of Duck

Mash Potato, Savoy Cabbage, Bacon, Chestnuts, Heritage Carrots and Orange Sauce

Grilled Matured Red Hereford Sirloin Steak Glazed with Mushroom Fricassee

Green Beans in Pancetta, Heritage Carrots, Fondant Potato, Madeira Wine Sauce

Pancetta Roasted Monk Fish

Pea Purée, Rosti Potato, Seasonal Vegetables, Red Wine Sauce

Seasonal Mushroom and Roasted Chestnut Truffle Risotto

Buttered Asparagus, Parmesan Tuile and Rocket Salad

… o O o …

…and a choice of…

Chocolate Fondant

Vanilla Ice Cream and Pistachio Sauce

Traditional Christmas Pudding

Honeycomb Ice Cream, Brandy Sauce

Lemon Cheesecake

Raspberry Sauce

Cheese and Biscuits

Celery, Grapes, Fig Chutney

…and to finish…

Coffee with Mince Pies

  

Dessert Wine

…and why not accompany your dessert with a glass of dessert wine?

Domaine de Larbarthe, Gaillac Doux

100ml glass £4.50 or a bottle for £23.95

Elysium – Californian Black Muscat Dessert Wine

375ml bottle for £19.95

Muscat de Beaumes de Venise, Domaine de Durban

375ml bottle for £22.95


 

Boxing Day Lunch 2017

£45 – Pre-ordering and a deposit is required

Melon Eden

Fine Slices of Melon with Smoked Salmon, Peeled Prawns

Brie de Meaux Frit

Mulled Wine Drizzle

Smooth Chicken Liver Parfait

Red Onion Marmalade and Toasted Brioche

Tempura Tiger Prawns

Thai dressed Leaves, Sweet Chilli and Mango Salsa

Butternut Clam Chowder

Gruyère Cheese Croutons

… o O o …

…and a choice of…

Roast Beef

Yorkshire Pudding and Horseradish Sauce

Loin of Pork

Sage and Apricot Seasoning and Apple Sauce

Pan Seared Breast of Duckling

Spiced Cabbage, Fondant Potato, and Orange Sauce

Fillet of Salmon

on Crushed New Potato with Crabmeat, Asparagus and Chive Butter Sauce

Pan Fried Gnocchi

Mushrooms, Sun Blushed Tomatoes, Garlic and Sage, topped with Glazed Goat’s Cheese and Rocket Salad

… o O o …

…and a choice of…

Sticky Toffee Pudding

Butterscotch Sauce and Vanilla Ice Cream

Vanilla Crème Brullée

White Chocolate Ice Cream and Almond Tuille

Lemon Curd Cheesecake

Raspberry Sauce

Cheese and Biscuits

Celery, Grapes, Fig Chutney

…and to finish…

Coffee and Petit Fours

  
 

  

New Year’s Eve Celebration Menu

£80 – Pre-ordering and a deposit is required

A Glass of Champagne on arrival, Late Licence, Disco ’till 1.30am

decorated restaurant with a great party atmosphere, Balloons and Party Hats Galore, and our very own DJ

Breast of Duck & Confit Duck Terrine

Morello Cherries & Toasted Brioche

Tempura Tiger Prawns

with Sweet Chilli Sauce, Lemon Mayonnaise

Fine Slices of Melon

Seasonal Fruits, Fruit Sorbet and Berry Coulis

Remoulade of Chancre Crabmeat

Prawns & Lobster with Gazpacho and Melon Sorbet

… o O o …

…and a choice of…

Cannon of Venison and Pidgeon Pie

Baby Vegetables, Parsnip Purée, and a Valrhona Chocolate Red Wine Sauce

Roasted Breast of Chicken

Creamed Potato, Buttered Asparagus, Chanterelle Mushroom Cream Velouté and Crispy Pancetta

Char Grilled Fillet Steak Garni

Green Beans, Pont Neuf Potato, with Sauce Béarnaise

Seasonal Mushroom and Lemon Risotto

Winter Truffle, Parmesan Shavings and Rocket Salad

Fillet of Sole on Crushed New Potato

Seared Scallops, Baby Leeks, Champagne Sabayon

… o O o …

…and a choice of…

Tiramisu

Baily’s Coffee Cream Sauce

Dark Chocolate Fondant

White Chocolate Ice Cream

Tuttie Fruity Iced Pistachio Parfait

Shortbread

Chocolate Brownie Ice Cream Sundae

.

Selections of Cheeses and Biscuits

Celery, Grapes, Fig Chutney

… o O o …

…and to finish…

Coffee with Petit Fours

Port

…and why not accompany your cheese with a glass of fine Port?

Windsor Ruby Port

£4.65

Wiese and Krohn Colheita Vintage Port 2001

£7.85

Graham’s Vintage Port

£7.85

Reservations

For your Christmas Party, Boxing Day and New Year’s Eve reservations, please telephone the Restaurant at Beaucette Marina on
+44 (0) 1481 247066.

We request that your menu choices are with us at least one week before your Christmas Party, Boxing Day and New Year’s Eve bookings to ensure we have sufficient ingredients

We look forward to hearing from you.

Chef Patron James and Valerie Scowen