CHRISTMAS
Join us for Christmas at The Refinery, West Bridgford
Bring some style to your festivities and enjoy a delicious christmas menu
in our warm and relaxing restaurant.
Our beautiful dining area and luxurious snug are perfect for festive parties of all sizes – whether it’s an intimate dinner with friends, getting together with family over the christmas season or the big work function, we are able to accomodate bookings for many group sizes – just get in touch with your requirements.
Two courses £26 / Three Courses £30
STARTERS
Celeriac, Hazelnut & Truffle Soup (ve / *)
Smoked Mackerel Pâté (*)
Mulled red onion chutney, melba toast
Ham Hock Terrine (*)
House pickles, toasted sourdough
Classic Prawn Cocktail (*)
Marie Rose sauce, buttered sourdough bloomer
MAINS
Bacon Wrapped, Stuffed Turkey
Honey roasted carrots & parsnips, garlic roasted potatoes, sautéed Brussels sprouts & chestnuts, pigs in blankets, red wine jus
Slow Cooked Blade of Beef (*)
Creamy mash, honey roasted carrots & parsnips, Guinness braised baby onions, red wine jus
Oven Baked Sea Bass (GF)
Scottish mussels, sauteed leeks & samphire, white wine velouté
Beetroot Wellington (VE)
Agave roasted carrots and parsnips, celeriac mash,
sautéed Brussels sprouts & chestnuts, red wine reduction
DESSERTS
Traditional Christmas Pudding
Brandy sauce
Tonka Bean Panna Cotta (GF)
Spiced clementine compote, shiso
Dark Chocolate Parfait (GF)
Olive oil, sea salt, picante orange peel
Three Cheeses (*)
Grapes, celery, mulled red onion chutney, crackers
(GF) Gluten Free (*) Can be made Gluten Free (V) Vegetarian (VE) Vegan
BUFFET MENU
For parties over 20 people we recommend our buffet menu
New Years EVE
A carefully curated menu using the finest ingredients.
Glass of fizz on arrival
Live music
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Mackerel tartare
pickled cucumber, crispy shallot
Cauliflower cheese velouté (v)
parmesan tuile
Confit chicken terrine
celeriac remoulade, tarragon emulsion
Artichoke risotto (v)
hazelnuts, blue cheese, truffle oil
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Pan fried salmon
winter kale, baby potato, champagne & caviar sauce
Corn-fed chicken breast
fricassee of leeks and wild mushrooms, clotted cream mash potato
Beef three ways
bavette steak served pink, crispy beef croquette, mini cottage pie, savoy cabbage, mushroom ketchup, red wine jus
Tempura broccoli (v)
spiced tomato puree, lentil dahl, pomegranate and chilli dressing, coriander
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Lime cheesecake
raspberry sorbet
Caramel and chilli glazed pineapple
Pussers Rum raisins, mango sorbet
salted caramel and chocolate mousse
Traditional plate of three cheeses
celery, grapes, pear chutney