Brio Restaurant Contact Details tel: 01903 211511 tel: 01273 446 445

Christmas Day Menu 2020

STARTER

WINTER WARMER

Parsnip and chestnut soup

HAM HOCK TERRINE

Gammon joint wrapped in pancetta, pickled onions and gerkins with a whole grain mustard dressing and bread

DUCK LIVER PATE

Served with homemade orange jam, with pistachio and toasted brioche

GRAVLAX SALMON TARTAR

Home cured salmon with cream cheese citrus zest, fennel with olive oil and caviar

AUBERGINE WRAP

Grilled slices of aubergine wrapped with spinach, ricotta cheese, fresh tarragon and tomato sauce

MAIN

CHRISTMAS TURKEY

Roast turkey with cranberry and onion stuffing, chipolata wrapped in bacon, roast potatoes, seasonal vegetables, Brussel sprouts and gravy

ROAST BEEF

Roast beef with Yorkshire pudding, parsnips, roast potatoes, seasonal vegetables and gravy

BRIO SEABASS

Seabass fillet wrapped in Parma ham, black olive puree in a fennel and honey Pernod sauce

CONFETI OF DUCK ORANGE (LEG)

Leg of duck served with orange and cranberry sauce

STUFFED BELL PEPPERS

With finely diced vegetables, saffron rice, butter nut squash puree

ALL MAIN COURSES ARE SERVED WITH ROAST POTATOES AND FRESH VEGETABLES OF THE DAY

DESSERT

CHRISTMAS PUDDING

with brandy sauce

HOMEMADE APPLE STRUDELL

With cinnamon and sultanas, served with vanilla ice cream

CARAMEL PANNA COTTA
CHOCOLATE BANOFFE PIE

With a hint of coffee powder in a short crust pastry

Worthing - Three course meal £59.95 p/p plus 10% service charge
Shoreham - Three course meal £49.95 p/p plus 10% service charge

BUON NATALE
MERRY CHRISTMAS

£ 10.00 Deposit not refundable

 

STARTER:

PARSNIP AND CHESTNUT SOUP

With ginger coriander served with home-made brioche bun

FILO PASTRY PARCELS

Filled with a goats cheese tomato black olives walnuts raising served with red onion marmalade

DUCK OPERA

Duck liver pate with pistachio pastry pear glaze home-made brioche and poached spiced pear

BRIO’S KING PRAWNS

King prawns stuffed with crab meat wrapped with smoked salmon served with spiced avocado puree and cream cheese with fish roe

 

MAIN:

BRIO’S MONKFISH

Marinated with saffron and fresh tarragon leaves cooked in a light tomato and saffron with orange red peppers prawns and mussels

BRIO’S DUCK

Duck breast with Amorello?!??! Cherry sauce and toasted pistachios

CHRISTMAS TURKEY

Traditional with chipolata wrapped in bacon, stuffing roast potatoes, Yorkshire pudding parsnips chestnut and spiced braised red cabbage Brussels sprouts

ROAST BEEF

Traditional roast beef loin with Yorkshire pudding and all the Trimmings

GRILLED VEGETABLES

With apricot couscous and minted Greek yogurt

 

ALL MAIN COURSES ARE SERVED WITH ROAST POTATOES AND FRESH VEGETABLES OF THE DAY

DESSERT:

CHRISTMAS PUDDING

with brandy sauce

PANETTONE

With Italian Amaretto custard  

COCONUT PANNA COTTA

BANOFFE PIE

Short bread biscuit Nutella and caramel with hint of coffee

APPLE STRUDEL PARCELS

Home-made served with vanilla ice cream

 

pre image 0pre image 1pre image 2pre image 3pre image 4pre image 5pre image 6pre image 7pre image 8pre image 9pre image 10pre image 11pre image 12