Ring in the New Year in spectacular style with our unforgettable New

Year’s Eve Carving Buffet and Live Dinner Show experience.

Your evening begins at 7:00pm with a complimentary glass of Prosecco on arrival, followed by a fine selection of delicious hot and cold buffet favourites for you to enjoy throughout the night. As an exciting alternative to a traditional party band, we are delighted to present a tailor-made live entertainment experience featuring three international vocalists: Reece, Chess and Matt. Our performers will create a truly immersive atmosphere from the moment your guests arrive.

During the evening, guests will be entertained with captivating live performances, before dancing the night away to two energetic 45-minute party sets celebrating the greatest hits through the decades, one iconic song at a time and the added wow factor of old spark machines to make your New Year’s Eve celebration one to remember.

Menu:

Appetisers

A selection of appetisers for your table to share.

Mushroom Arancini

Chicken Mousse (G,E)

Smoked Salmon Roulade

Cold Offering

Roasted Turkey Crown, Cranberry and Orange Glaze

Ham off the Bone, Roasted in a Trio of Mustards and Honey (M)

Baked Salmon, Cucumber, Crème Fraiche, Capers and Fresh Dill (F,D)

Plus, an excellent selection of Cured Meats, Chutneys, Pickles and Breads, Winter

Salads, Dressings, and accompaniments

A Taste of our County

Sample some local delights, with locally sourced Plum Bread, Haslet, a selection

of regional Cheeses and Chutneys, Lincolnshire Sausages wrapped in Bacon

and Roasted in Honey Mustard Sauce, and Deli selection

Hot Offering

Pie of Venison and Local Stout with a Rich Red Wine Gravy, and Creamy Mashed

Potatoes with Roasted Silver Skin Onions and Leeks (G,S)

Chicken and Chorizo with a White Wine Sauce, with Fresh Herbs, Lemon and

Mixed Greens (S)

Slow Cooked Pork Shoulder with Mustard Cream Sauce, Roasted Fennel and

Leeks (M, D)

All served with a selection of seasonal vegetables and chef’s choice of potatoes

Roasted Sweet Potato and Spinach Curry served with Fragrant Coconut Rice,

and a Mango Chutney (Ve)

To Finish

Peach and Champagne Trifle (G,D,E)

Pistachio and White Chocolate Roulade (E,N,D)

Triple Chocolate Mousse, with Hazelnut Cream (E,N,D)

Winter Spiced Apples with a Crunchy Topping, and a Smooth Crème Anglaise

(G,D,E)

Description supplied by the event organiser.