Well seen as i am a chef working on the rigs i will be making

North Everest Christmas Lunch 2009

Starters
Platter of Duck & Pigeon Breast with KumQuat Vinaigrette
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Fruits Of The Sea
King Scallops With Lime & Anchovy Dressing, King Prawn Seared Lobster Tail & Green Salad
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Chicken & Gooseliver Parfait with Sesame & Chilli Jam


Winter Warmers
Traditional Turkey Feather Fowlie Hearty Rice Broth
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Ribboned Carrot & Fresh Corriander Soup


Entrées
Tender Festive Garlic Roast Turkey with Cranberry, Walnut & Pork Stuffing, Pigs In Skirts, Bread & Butter Clove Sauce & Cranberry Sauce
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Seared Tenderloin of Scotch Beef With Garlic Pate, Sauce ‘Robert’ & Wild Mushroom Confit
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Herb Crusted Rack Of Lamb Served Pink And Tender With Rosemary Jus & Caramelised Shallots
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Seared Fillet Of Seabass With Herb & Lemon Butter Roasted Cherry Toms Accompanied with Langoustines


Chateau Roast Potatoes, Pommes Dauphinoise
Buttered Mange Tout, Brussels Sprouts & Cinnamon Glazed Carrots


Festive Sweets
Apple & Blackberry Crumble Tarte With Sauce Anglaise
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Deep Fried Coconut Coated Honeycomb Ice-Cream with Dul-De-Luche Sauce
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Selection of Gateau’s
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Christmas Pudding & Brandy Sauce
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Mince Meat Tarts,


Steak for me today, and i'll have my real christmas dinner when i get home on the 31st.