CHRISTMAS B A R & R E S T A U R A N T M E L L O R L A N E, M E L L O R, B L A C K B U R N, B B 2 7 E G F O L L O W U S

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1 T H E S P R E A D E A G L E B A R & R E S T A U R A N T M E L L O R L A N E, M E L L O R, B L A C K B U R N, B B 2 7 E G T : E : I N F T H E S P R E A D E A G L E M E L L O R. C O M W : W W W. T H E S P R E A D E A G L E M E L L O R. C O M CHRISTMAS 2016 F A C E B O O K : T H E S P R E A D E A G L E F O L L O W U S

2 WHAT S ON IN DECEMBER? December 9th Paul Scholey Top local male vocal December 16th Duncan Mcmanus Excellent male vocal December 23rd Live DJ from 8.00 till late!!! VEGETARIAN MENU Chef s Homemade Soup of the Day served with a warm bread roll Melon Duo with spiced cranberry sauce and toasted walnuts Creamy Garlic Mushrooms with garlic bread Breaded Brie Wedges with a spicy tomato relish and a side salad December 31st Courtney Gill A Spread Eagle favourite. Young, attractive and a great voice. What more can we say? Admission by ticket only (for bar customers). Tickets available from November. A limited number of tickets will be available on a first come first served basis. Nut Roast selection of potatoes and seasonal vegetables Vegetarian Curry basmati rice or chunky chips Spinach and Roast Garlic Risotto served as a complete dish Goats Cheese and Cranberry Tart chunky chips and salad TREAT A LOVED ONE OR A FRIEND TO A SPREAD EAGLE GIFT VOUCHER THIS CHRISTMAS! PLEASE ASK A MEMBER OF STAFF OR VISIT OUR WEBSITE FOR MORE INFORMATION W W W. T H E S P R E A D E A G L E M E L L O R. C O M

3 CHRISTMAS FAYRE Available Thursday 1st December to Friday 23rd December and Saturday 24th December (lunchtime only) 2 4 P E R P E R S O N CHRISTMAS EVE EARLY BIRD S E R V E D A T 4 : 3 0 P M A N D 5 : 0 0 P M 2 0 P E R P E R S O N Chef s Homemade Soup of the Day served with a warm bread roll Spiced Duck Spring Roll with a bean sprout salad and a plum dipping sauce Smoked Fishcake with chives, spring onions and red peppers finished with tomato relish Pan Fried Scallops ( 3.00 supplement) crispy homemade black pudding, marrowfat pea purée and pea sprouts Melon Duo with spiced cranberry sauce and toasted walnuts Roast Butternut Squash Soup garnished with crème fraiche and chives, served with a warm bread roll Smoked Haddock Fishcake with spicy tomato relish Chicken and Stilton Terrine with fig and apple chutney Prawn Cocktail gem lettuce, tomato, red onion, Marie Rose sauce and a bread roll Crispy Belly Pork on celeriac coleslaw, with apple purée Local Roast Turkey with pigs in blankets, chestnut and sausage meat stuffing, turkey jus, roast potatoes, mashed potatoes and cranberry sauce Ribeye Steak ( 4.00 supplement) cooked to your liking with pan-fried mushrooms and Parmesan bake, hand cut chips, watercress and a redcurrant jus Pan-fried Chicken Breast with a creamy pea, asparagus & thyme broth and new potatoes Seabass Fillet with sticky fennel and onions, orange segments, roasted new potatoes and a white wine and cream sauce Pan-roasted Pork Loin cooked with herbs and apricot, served with champ mash and a cider sauce Local Roast Turkey with pigs in blankets, chestnut and sausage meat stuffing, turkey jus, roast potatoes, mashed potatoes and cranberry sauce Rump Steak ( 2.00 supplement) cooked to your liking with mushrooms, hand cut chips, pepper sauce and seasonal vegetables Pan-fried Salmon Fillet poached egg, wilted spinach, new potatoes and mustard sauce Roast Hunter s Chicken Breast smoked bacon, baby onions, wild mushroom sauce, hand cut chips and seasonal vegetables Crispy Roast Belly Pork with mustard mash, apple sauce and red wine jus All meals are served with seasonal vegetables Homemade Christmas Pudding with a classic brandy sauce with homemade chutney and grapes White Chocolate and Spiced Cranberry Cheesecake with vanilla ice cream Hot Belgian Chocolate and Orange Sponge with chocolate ice cream Classic Nutmeg Crème Brûlée with a home-made shortbread Vanilla Panna Cotta mixed fruit winter berry jelly Chocolate Marquise with Bailey s ice cream with homemade chutney and grapes Homemade Christmas Pudding with a classic brandy sauce Sticky Toffee Pudding with butterscotch sauce, crème anglaise

4 CHRISTMAS EVE S E R V E D A T 7 : 3 0 P M A N D 8 : 0 0 P M 3 0 P E R P E R S O N CHRISTMAS DAY B O O K I N G S A V A I L A B L E 1 2 N O O N, 1 P M, 3 P M & 4 P M 7 5 P E R P E R S O N / 3 5 U N D E R 1 0 S Cream of Asparagus Soup sautéed asparagus, crispy shallots, finished with crème fraiche, served with a warm bread roll Duck Liver Parfait with melba toast, fig chutney Pan-fried Scallops with chorizo and a passion fruit dressing Fillet Medallions topped with Cashel blue cheese and a red wine syrup Salmon Duo home cured gravadlax, poached ballotine and a horseradish cream Hereford Beef Duo ( 5.00 supplement) pan-fried fillet cooked to your liking; oxtail cottage pie, parsnip purée, fondant potato and a Madeira sauce Lemon Sole Fillet stuffed with king prawns and spinach, served with potato rosti and herb cream sauce Rack of Lamb cooked pink; mustard and herb crust, white pudding mash, winter greens and a red wine sauce Local Roast Turkey with pigs in blankets, chestnut and sausage meat stuffing, turkey jus, roast potatoes, mashed potatoes and cranberry sauce Pan-fried Sea Bass Fillet griddled asparagus, roasted new potatoes and a truffle butter All meals are served with seasonal vegetables Classic Lobster Bisque made with shallots, carrots and Chardonnay, finished with a tempura langoustine Pan-fried Bream Fillet with a black olive tapenade, grilled asparagus and truffle oil Salt Marsh Lamb Cutlet cooked pink; with a fresh mint crust, Cumberland sauce and French lentils Crispy Fried Beef Fillet with coriander, egg noodles and finished with a chilli sauce Twice Baked Goats Cheese Soufflé with an apple and walnut salad, mustard seed dressing Local Roast Turkey with pigs in blankets, chestnut and sausage meat stuffing, turkey jus, roast potatoes, mashed potatoes and cranberry sauce Hereford Beef Fillet flamed in brandy, oxtail bone marrow bon bon, honey glazed parsnips and carrots, duck fat roast potatoes, red wine jus Whole Baked Lemon Sole with a brown shrimp butter, griddled asparagus, boulangère potatoes and watercress Trio of Goosnargh Duck breast cooked pink, spring roll, pan-fried foie gras, fondant potato and a crème de cassis sauce Canon of Lamb cooked pink; baked carrot, roast garlic purée, shallot marmalade and duck fat roast potatoes All meals are served with seasonal vegetables Homemade Christmas Pudding with a classic brandy sauce Homemade Christmas Pudding with a classic brandy sauce with homemade chutney and grapes Milk Chocolate Bread and Butter Pudding with crème anglaise Vanilla and Blackberry Cheesecake served with cream Lemon Tart with a raspberry sorbet port, celery, homemade chutney and grapes Classic Belgian Chocolate Fondant raspberry sauce and vanilla ice cream Cheesecake Trio Salted Caramel, White Chocolate and Ferrero Rocher with Baileys ice cream Classic Vanilla Panna Cotta fresh coconut, mango, raspberries and micro basil

5 NEW YEAR S EVE EARLY BIRD S E R V E D A T 4 : 3 0 P M A N D 5 : 0 0 P M 2 0 P E R P E R S O N NEW YEAR S EVE S E R V E D A T 7 : 3 0 P M A N D 8 : 0 0 P M 5 5 P E R P E R S O N Garden Pea and Ham Hock Soup with a warm bread roll Spicy Thai Fishcake chillies, coriander, red onions, served with Hoi Sin dipping sauce Chicken and Basil Terrine with spicy tomato relish Prawn Cocktail gem lettuce, tomato, red onion, Marie Rose sauce and a bread roll Haggis Fritters with whisky sauce Selection of canapés on arrival Cream of Asparagus Soup sautéed new potatoes, goats cheese, crispy pancetta and truffle oil Pigeon Breast cooked pink; crispy black pudding, chard and baby beet purée Scallop Trio 1. thermidor 2. chorizo and black pudding 3. cerviche thinly sliced with lime, orange and basil Hereford Beef Fillet cooked pink; with St Agur cheese and Jack Daniels syrup Curried Spiced Lamb Cutlet cooked pink; with bhaji onions and yogurt riata Roast Beef and Yorkshire Pudding with roast and creamed potatoes and seasonal vegetables Rump Steak ( 2.00 supplement) pepper sauce, hand cut chips, seasonal vegetables, mushrooms Breaded Plaice Fillet pan-fried with garlic butter, new potatoes and seasonal vegetables Roast Chicken Breast with a tarragon, shallot and cream sauce, hand cut chips and seasonal vegetables Crispy Roast Belly Pork with mustard mash, apple sauce and a red wine jus Vanilla Panna Cotta mixed fruit winter berry jelly Chocolate Brownie with Bailey s ice cream with homemade chutney and grapes Bread and Butter Pudding served with vanilla ice cream Sticky Toffee Pudding with a butterscotch sauce and crème anglaise Hereford Fillet Steak Rossini parfait crouton, celeriac purée, a fondant potato and a red wine jus Rack of Lamb cooked pink; with wilted greens, salt-baked carrots, haggis rosti potato and a redcurrant jus Scottish Lobster Thermidor full baked lobster cooked with brandy, Parmesan cheese, chives, cream, served with potato croquette Goosnargh Duck Breast cooked pink with kale potato cakes, calvados apples and a red wine jus Whole Baked Sea Bass filleted if required; cooked with sea salt, spring onions, chilli, dirty rice, Cajun skinny chips All meals are served with seasonal vegetables port, celery, homemade chutney and grapes Cranachan with raspberries, Drambuie, cream and toasted oats Chocolate Truffle Trio Bailey s & Tia Maria, coconut, raspberry Chambord; served with vanilla ice cream Passion Fruit Brûlée served with lime coulis and a poppy seed tuile Profiteroles Choux pastry, chocolate sauce and cream Coffee with Homemade Chocolates

6 CHRISTMAS FAYRE Available Thursday 1st December to Friday 23rd December and Saturday 24th December (lunchtime only) 2 4 P E R P E R S O N CHRISTMAS EVE EARLY BIRD S E R V E D A T 4 : 3 0 P M A N D 5 : 0 0 P M 2 0 P E R P E R S O N Please note that tables are available for a strict 2 hour time period. SOUP OF THE DAY BUTTERNUT SQUASH SOUP DUCK SPRING ROLL SMOKED HADDOCK FISHCAKE SMOKED FISHCAKE CHICKEN AND STILTON TERRINE PAN-FRIED SCALLOPS 3.00 SUPPLEMENT PRAWN COCKTAIL MELON CRISPY BELLY PORK LOCAL ROAST TURKEY LOCAL ROAST TURKEY RIBEYE STEAK 4.00 SUPPLEMENT RUMP STEAK 2.00 SUPPLEMENT PAN-FRIED CHICKEN BREAST PAN-FRIED SALMON FILLET SEA BASS FILLET ROAST HUNTER S CHICKEN BREAST PAN-ROASTED PORK LOIN CRISPY ROAST BELLY PORK CHRISTMAS PUDDING VANILLA PANNA COTTA CHOCOLATE MARQUISE WHITE CHOCOLATE AND CRANBERRY CHEESECAKE BELGIAN CHOCOLATE AND ORANGE SPONGE CHRISTMAS PUDDING NUTMEG CRÈME BRULEE STICKY TOFFEE PUDDING changes can be made to your order 72 hours prior to your booking.

7 CHRISTMAS EVE S E R V E D A T 7 : 3 0 P M A N D 8 : 0 0 P M 3 0 P E R P E R S O N CHRISTMAS DAY B O O K I N G S A V A I L A B L E 1 2 N O O N, 1 P M, 3 P M & 4 P M 7 5 P E R P E R S O N / 3 5 U N D E R 1 0 S ASPARAGUS SOUP CLASSIC LOBSTER BISQUE DUCK LIVER PARFAIT PAN-FRIED BREAM FILLET PAN-FRIED SCALLOPS SALT MARSH LAMB CUTLET FILLET MEDALLIONS CRISPY FRIED BEEF FILLET SALMON DUO TWICE BAKED GOATS CHEESE SOUFFLÉ HEREFORD BEEF DUO 5.00 SUPPLEMENT LOCAL ROAST TURKEY LEMON SOLE FILLET HEREFORD BEEF FILLET RACK OF LAMB WHOLE BAKED LEMON SOLE LOCAL ROAST TURKEY TRIO OF GOOSNARGH DUCK PAN-FRIED SEA BASS FILLET CANON OF LAMB CHRISTMAS PUDDING CHRISTMAS PUDDING MILK CHOCOLATE BREAD AND BUTTER PUDDING BELGIAN CHOCOLATE FONDANT VANILLA AND BLACKBERRY CHEESECAKE CHEESECAKE TRIO LEMON TART VANILLA PANNA COTTA

8 NEW YEAR S EVE EARLY BIRD S E R V E D A T 4 : 3 0 P M A N D 5 : 0 0 P M 2 0 P E R P E R S O N Please note that tables are available for a strict 2 hour time period. NEW YEAR S EVE S E R V E D A T 7 : 3 0 P M A N D 8 : 0 0 P M 5 5 P E R P E R S O N PEA AND HAM HOCK SOUP ASPARAGUS SOUP THAI FISHCAKE PIGEON BREAST CHICKEN AND BASIL TERRINE SCALLOP TRIO PRAWN COCKTAIL HEREFORD BEEF FILLET HAGGIS FRITTERS LAMB CUTLET ROAST BEEF HEREFORD FILLET STEAK ROSSINI RUMP STEAK 2.00 SUPPLEMENT RACK OF LAMB PLAICE FILLET SCOTTISH LOBSTER THERMIDOR ROAST CHICKEN BREAST GOOSNARGH DUCK BREAST CRISPY ROAST BELLY PORK BAKED SEA BASS FILLETED Y / N (PLEASE CIRCLE) VANILLA PANNA COTTA CHOCOLATE BROWNIE CRANACHAN CHOCOLATE TRUFFLE TRIO BREAD AND BUTTER PUDDING PASSION FRUIT BRULEE STICKY TOFFEE PUDDING PROFITEROLES