We've unveiled our Christmas menu, offering a stylish take on the most traditional of meals. Our Second Floor Restaurant’s Executive Chef, Louise McCrimmon, has created a range of deliciously festive dishes boasting some of the finest produce in the South West.
Tempt your taste buds with roasted guinea fowl breast served with pumpkin puree, or enjoy seared wild venison served with creamy dauphinoise potatoes and pickled apples.
The Christmas Menu will be available at the award-winning Second Floor Restaurant from Tuesday November 29 until Saturday December 24, for lunch and dinner.
Two courses cost £20, while three courses are priced at £24. You can add a dash of Christmas sparkle to your meal with a glass of Harvey Nichols Champagne for £5 extra per person.
For more information or to make reservations, please contact the Second Floor Restaurant on 0117 916 8898, email reception.bristol@harveynichols.com.
SECOND FLOOR CHRISTMAS MENU 2011
STARTERS
Vodka cured stream farm trout, beetroot mousse, beetroot jelly.
Parsley soup, soft poached quail egg, crisp tongue.
Honey glazed quince, roast beetroot, ewe’s curd and walnut salad, sherry and pomegranate dressing.
Game terrine, spiced autumn apple chutney, crisp toast.
MAINS
Seared wild venison, spinach, dauphinoise potato, beetroot puree, pickled apple.
Baked pumpkin mousse, sage gnocchi, wild mushrooms, shaved pecorino.
South coast brill, curly kale, puy lentils, red wine reduction, hazelnut emulsion.
Roast breast of guinea fowl, parsnip puree, buttered parsnip and potato dumplings, trompette mushrooms.
DESSERTS
Harvey Nichols Christmas Pudding, Napoleon brandy sauce
Valrhona chocolate torte, salted caramel and barley ice cream
Warm prune and honey cake, honey roast pear, pecan ice cream
Passion fruit bavarois, tangerine jelly, coconut sorbet
Two Courses for £20
Three courses for £24
No comments:
Post a Comment