See in the New Year in style at The Pheasant Inn in Tattenhall with our fabulous three-course meal and music to welcome 2020!
£55.00 per person
Our regular menu will be served during the day from 12pm-8pm.
- A deposit of £15.00 per person is required on booking, with the remaining balance to be paid by 5 December 2020. Your food must be pre-ordered by this date too.
- All deposits and final payments are non-transferable and non-refundable.
New Year's Eve Menus
New Year’s Eve menu
Wild mushroom and white truffle velouté, crispy shallots (v) (gfo)
Confit duck leg, sticky lentils, curly kale, crispy bacon and red currant jus (gfo)
Beetroot cured pave of salmon, pickled beetroot, citrus crème fraiche mousse & dressed baby leaves (gfo)
Twice baked goat’s cheese soufflé, watercress, confit cherry tomatoes and aged balsamic (v)
Wild game terrine, sweet poached apricot and sultanas, candied walnuts and thyme-scented croute (gfo)
Cod loin and cockles, lemon dressed leeks and fennel, compressed apple, parmentier potatoes and Champagne cream sauce (gfo)
Fillet of beef Wellington, caramelised celeriac purée, fondant potato, honey-roasted parsnip, crispy shallot ring and red wine and port jus
Duo of lamb, confit shoulder and pan-roasted rump, dauphinoise potato, cauliflower purée, savoy cabbage, pancetta lardons and apricot and sage jus (gfo)
Pan-fried duck breast, crispy leg bon bon, pickled blackberries, roasted chestnut and bacon jus (gfo)
Roasted butternut squash and shallot pithivier, cauliflower and white truffle purée, spiced golden raisin and toasted pistachio (v)
Baileys and vanilla cheesecake, salted caramel and sugar-glazed banana
Sticky toffee pudding, rich brandy toffee sauce, vanilla bean ice cream and walnut and honey tuille (v) (gfo)
Black forest trifle, boozy Morello cherries, chocolate custard, sticky brownie and chocolate shards (gfo)
Lemon meringue pie, passion fruit and Champagne sorbet
Selection of British cheeses, classic accompaniments, homemade chutney and savoury biscuits (v) (gfo)
Vegan New Year’s Eve menu
Wild mushroom and white truffle velouté finished with crispy shallots
Cantaloupe melon, cassis syrup and Champagne sorbet
Butternut squash and roasted garlic risotto with herb oil dressing
Wild mushroom, spinach and shallot Wellington, fine beans, roasted cherry tomatoes and vegan gravy
Mixed bean cassoulet, mini sweet potato fondant and rosemary scented gravy
Stuffed butternut squash, lightly-spiced quinoa, curly kale, cranberries, sage and white truffle soy cream
Dark chocolate fudge cake, winter berry compote and vegan chocolate ice cream
Spiced pear crumble, vegan vanilla ice cream and caramel tuille
Cointreau and clementine trifle, orange syrup, coconut cream and toasted almonds