'Forget-Brimont’ Rosé 1er cru Champagne and Canapés on arrival

¨¨¨¨

Salt and Pepper Tiger Prawns (w) 
Tiger Prawns (out of shell) seasoned with a special salt and pepper seasoning served warm with a salad of 
Baby Gem lettuce and young spinach leaves with Rocket and spring onions, ginger, fresh pepper and Coriander
or
Fanned duo of seasonal Melon served with champagne sorbet (v)
or
The Coterie chicken liver Paté served with Hot toasted Brioche
or
Warm Feta Cheese and cured ham (w)
Feta cheese wrapped in prosciutto cruedo ham, pan fried and served with a dressed baby leaf salad
and onion marmalade
or
Grilled Portobello Field mushroom, cooked with Garlic herb butter 
topped with Mozzarella cheese and grilled, served on crisp onion bread garnished with Porcini mushroom then dressed with Pesto and a Balsamic reduction

¨¨¨¨
A cup of homemade green pea and fresh mint soup 
¨¨¨¨

Medallions of Fillet Steak (w)
Medallions of Fillet Steak, grilled and served with our Diane sauce 
or
Duck Breast (w)
Breast of Goosnaugh Duck, pan fried (Pink or cooked through only) finished with a light cider sauce and
caramelised apples
or
Cheshire Chicken (w)
Supreme of chicken, roasted and served on a sage and onion new potato crush with crisp bacon and a simple pure chicken jus
or
Medley of Sea Fish (w)
Monkfish, Loin of Cod and Sea Bass pan fried and served with our fresh herb and lemon cream sauce
or 
Cannon of Lamb on roasted shallots (w)
Roast Cannon of English Lamb (Pink or cooked through only) on roasted shallots
with a fresh mint and red wine jus. Served with buttered new potatoes and a trio of buttered vegetables

¨¨¨¨
Coterie Baked Cheesecake served with soft fruits and fruit Coulis and a Chantilly cream
or
Coterie Dessert Trilogy Glazed Citrus tart with raspberry coulis, 
Vanilla Brûlée, Rich Chocolate Tart with Chantilly cream
or
Chocolate Fondant Pudding A warm chocolate ‘pudding’ with a warm soft centre served with 
white choc chip ice cream and homemade hot chocolate sauce
or
Raspberry Pavlova Fresh Raspberries and cream with a homemade meringue nest with raspberry coulis
or
The Coterie cheese platter (Cheshire, Red Leicester, Brie and Blue Stilton)
with Biscuits, Celery, Grapes and Chutney

¨¨¨¨

Coffee or Tea & Petit Fours

£70.00 per person. £40.00 for children 8 to 12 
(No Children under 8 years old on New Years Eve)

We are happy by pre-arrangement to simplify the above dishes

New Year's Eve Dinner
Reservations Sheet 2011/12
0151 424 3729 e: sales@thecoterie.co.uk

Please phone ‘The Coterie’ on 0151 424 3729 and speak to Christine or David to make your New Year’s Eve   reservation. A non refundable deposit of £20 per head is required within 7 days of booking in order to confirm a reservation.  Full payment is required by the 30th November 2011. Where full payment is not received by the due date, the booking may be cancelled. Any bookings made after 30th November will be asked for full payment on booking.  We reserve the right to change any dish should product availability be a problem, alternatives of similar or better value will be substituted accordingly and we will make every effort to inform clients accordingly.

Timings: New Year’s Eve Dinner 7.00pm to 9.30 .  

Please list below your choices for New Year’s Eve Dinner  For the Beef please list the preferred way of cooking i.e. R (Rare) MR (Medium Rare) M (Medium) MW (Medium to well) WD (Well done) VWD (Very Well done)

For the Lamb and Duck please list (P) Pink or  (CT) Cooked through.

In order to ensure the best quality product and service we require the full choice of menu by the 14th December.

For booking form please call 0151 424 3729 and we will fax or email it to you