Christmas Party Nights. Private Dining. EARLY BIRDS Book before the end of August 2015 & receive 10% discount on your Party night booking!

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2 Christmas Party Nights 11th, 12th, 18th & 19th December Reception 7.00pm Dinner served at 7.30pm Carriages at 12.30am Prepare to party! Gentlemen, get your glad rags on. Ladies, look out those killer heels. Stylish surroundings, fabulous festive food and expertly mixed cocktails are just the start of what is sure to be a fantastic night. Festive set menu: per person includes festival cocktail, 3 course dinner, half bottle of wine and disco. STARTER Poached Scottish salmon roulade, hot roast smoked salmon, pickled cucumber, Heritage potato salad & caper dressing MAIN COURSE Roast Grampian turkey breast with crispy leg galette & all the trimmings, creamed sprouts, roasted potatoes & carrots N A deposit of per person is required at time of booking. Full pre-payment required by 1st November We are happy to take wine pre-ders. Subject to availability. The Sheraton Grand reserves the right to change party night dates, with pri notice. EARLY BIRDS Book befe the end of August 2015 & receive 10% discount on your Party night booking! STAY THE NIGHT Why not take advantage of our exclusive Christmas accommodation rates from 165 (single occupancy) 175 (double occupancy), including full Scottish Breakfast DESSERT Grand Christmas pudding, roasted plums, Drambuie & brown sugar ice cream N with chocolate truffles & mince pies Private Dining Available Tuesday 1st - Thursday 24th December 2015 Planning a private celebration? We can offer a range of flexible event spaces to help you celebrate the festive season in style. Our Festive Co-dinat will be happy to discuss your requirements and help you create an event to remember! Two courses: per person Three courses: per person STARTER Free range chicken & Perthshire pheasant terrine, poached leek & prune chutney Poached Scottish salmon roulade, hot roast smoked salmon, pickled cucumber, Heritage potato salad & caper dressing Parsnip & apple soup with heather honey foam V MAIN COURSE Nfolk Bronze roast turkey breast with crispy leg galette, creamed cabbage & roast potatoes N Braised featherblade of Orkney gold beef, buttered spinach, Heritage mash potatoes & red wine sauce Pan-fried sea bream, braised fennel, saffron fondant potato, roast baby shallots & chive butter sauce Wild mushroom & caramelised red onion ravioli, creamed leek, toasted chestnuts & roast salsify V N Subject to availability. A deposit of per person is required at time of booking. Room Hire from 200. Full prepayment is required by 1st November Please submit your food & wine pre-ders pri to the event. DESSERT Grand Christmas pudding, roasted plums, Drambuie & brown sugar ice cream N Ashanti Chocolate & caramel mousse, passion fruit sbet, cocoa nib tuille Connage Highland Clava stuffed with Crowdie truffle & mels & tea included contain particular ingredients. Please infm your server of any allergy special dietary requirements that we should be made aware of when F reservations, please contact our Festive Co-dinat at +44(0) contain particular ingredients. Please infm your server of any allergy special dietary requirements that we should be made aware of when F reservations, please contact our Festive Co-dinat at +44(0)

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4 Christmas Day Family Lunch Christmas Day Family Lunch EDINBURGH SUITE Friday 25th December 2015 Reception 12.30pm Lunch served at 1.00pm Join us in the elegant Edinburgh Suite f a festive feast, complete with a Christmas cocktail on arrival f the grown-ups & plenty of entertainment to keep our little VIPs smiling. We have even secured the services of a certain Mr Claus, who will be dropping off a few presents en route back to the Nth Pole. Adults: per person, including Christmas cocktail on arrival Children aged 4 12 years old: Children aged 3 years old & under: free STARTE Santa s Little Helpers Buffet Dasher s melon with seasonal fruits & passion fruit coulis V Mrs Claus s tomato soup with croûtons V Rudolph s carrot & celery sticks with hummus & cheesy dips V Blitzen s tomato & cheese bruschetta V Santa s homemade turkey nuggets with oven baked wedges & beans Dancer s grilled chicken with mashed potatoes A deposit of per person is required at time of booking. Full pre-payment required by 1st November Commet s cheese & tomato pizza V Prancer s penne pasta with cheese sauce V Desserts from the main dessert buffet STARTERS Spoons of Scottish smoked salmon: Salmon mousse & cauliflower piccalilli, Orange poached salmon with Arenka caviar & Beetroot & apple cured salmon with crème fraîche Tiger prawns on ice with traditional accompaniments Smoked Noble fish, cured game & roasted modest meats Hot smoked sea trout with Heritage potato salad Hicky smoked duck breast, roasted ham & Orkney gold sirloin Free Range chicken & Oxspring ham roulade with baby leeks Chicken liver pâté with beetroot jelly Cauliflower & truffle panna cotta with toasted hazelnuts & candied chestnuts V N Sunblush, confit & fresh tomato set in tomato jelly with watercress & shallot salad V Carved Galia & Charentais melon with passion fruit infused berries V Chef s selection of five salads, seasonal leaves & dressings V SOUP Spiced butternut, chilli & apple with honey, Arran mustard & savoury shtbreads V MAIN COURSES Roast Grampian turkey with all the trimmings, chestnut & sage stuffing, cranberry & bread sauces N Slow roast Scotch beef fillet, thyme-scented sauce & slow cooked cheek galette Atlantic monkfish & lobster Wellington with Champagne cream sauce Chestnut & pcini mushroom, kale & pumpkin strudel with shallot & thyme jam V N Bubble & squeak cakes with creamed sprouts & Welsh rarebit V SIDES Roast château potatoes Garlic cream fondant potato Panache of seasonal vegetables Glazed Brussels sprouts with pancetta & chestnuts N Honey roasted parsnips & carrots DESSERTS The Grand Christmas pudding with Drambuie & vanilla Anglaise N Selection of homemade festive desserts from the buffet to include: bitter chocolate Yule log, chocolate & gingerbread house, mandarin & chocolate trifle, posset with mulled wine fruits, white chocolate & Baileys cheesecake, lemon meringue tarts Scottish cheese board with oatcakes, raisin & walnut bread N & mince pies contain particular ingredients. Please infm your server of any allergy special dietary requirements that we should be made aware of when F reservations, please contact our Festive Co-dinat at +44(0) F reservations, please contact our Festive Co-dinat at +44(0)

5 F further infmation & availability, please contact our Festive Co-dinat Festive Co-dinat Sheraton Grand Hotel & Spa 1 Festival Square Edinburgh EH3 9SR Tel: +44 (0) Fax: +44 (0) Online: Terms & Conditions Bookings are only confirmed upon receipt of deposit credit card guarantee & are subject to availability. A receipt will be issued & fwarded with confirmation of your booking request A non-refundable deposit of 15 per person is required at the time of booking with full pre-payment by 1st November Cancellations are non-refundable & non-transferable after payment has been received All prices quoted include VAT at current rate (subject to change) Menu details & prices are crect at time of print. These may be subject to change, due to reasons beyond our control Car parking is available, subject to availability & hourly rates Please remember that smoking is not permitted in public areas in Scotland