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New Year’s Eve Menu 2010
With music from classical guitarist Peter Black throughout the evening, as well as music from midnight

£49.50 per person

To Begin
Light mushroom and truffle velouté with crème fraiche and chive oil

To start
Seared scallops with fried quails’ eggs and sweetcorn purée
Seared foie gras on toasted pain d’épices with warm pear relish
Vegetable mosaic with fresh goats’ curd and herb vinaigrette

Main courses
Cotes de boeuf with gratin dauphinoise, roasted root vegetables and a cêpe and brandy sauce
Fillet of turbot larded with smoked salmon, with herb gnocchi and light champagne cream
Organic chicken breast, cooked on the bone, with a chicken and morel cottage pie
Leek and gruyere soufflé with sauce soubise, sautéed wild mushrooms and garlic croutons

Puddings
Slow roast pear with Pedro Ximenez jelly and Catalan cream
Apples baked in calvados, apple croustade and vanilla ice cream with apple granite
Chocolate parfait with hazelnut mousse and candied orange
Cheeseboard £6 supplement

To Finish
Homemade chocolates and petits fours

Cheeseboard £5 supplement

A 10% service charge will be added to your final bill

THE DYSART ARMS
135 Petersham Road
Richmond
Surrey
TW10 7AA
020 8940 8005