Our superb Studio 54 Christmas Party Menu has been exclusively designed by Smart Hospitality’s Executive Chef and is freshly prepared on site daily, using locally sourced ingredients.

Canape Reception

• Antipasto skewers with Bocconcini, Black Olives and Prosciutto
• Baby Hotdogs with roasted Onions and Frenchys Mustard
• Vodka cured Salmon Fillet served on Herb Ficelle, topped with Asparagus Spears and Sour Cream
• Parmesan and Paprika Lollypops (v)
• Fish, Chips and Peas - Beer battered Haddock with chunky Chips and a Pea Puree
• Warm Crab and Gruyere Tart topped with Chive Sour Cream
• Spiced Tandoori Chicken Fillet served on a Miniature toasted Naan
• Vegetable Rice Paper Rolls with aromatic Tofu and a Soy and Chilli dipping Sauce (v)

Starter

• Poached Salmon and Prawn Tian topped with Smoked Salmon and bound in a Lime scented Crème Fraiche with a Watercress and Cucumber Salad and crisp Olive Ciabatta

Vegetarian Starter

• Mediterranean Vegetable Tian Pesto, Capsicum, Courgette and Aubergine with an olive ciabatta And a salad of crumbed feta, rocket with a tomato dressing (v)

Main Course

• Char grilled Breast of Suffolk Chicken Coated with a Tomato and Sage rub, served on a Bubble and Squeak Potato Cake With sweet roasted Butternut, Courgette and Beetroot

Vegetarian Main Course

• Spiced Chickpea, Butternut and Parsnip Soufflé with Courgette ribbons and a roasted Vine Tomato and Red Pepper sauce (v)

Dessert

• Warm Valrhona Chocolate and Hazelnut Torte with Vanilla Crème Chantilly and Kirsch Soaked Cherries

Coffee & Teas

• Rich Colombian Fair Trade Coffee with White and Dark Chocolate Truffles
• Freshly brewed Teas and Fruit Teas

After Dinner Treats

• Gelateria - Miniature cones and tubs of weird, wacky and scrumptious ice creams
• Sugar Rush - Bowls of Sherbet Dib Dabs, Space Dust, Flying Saucers, Cola Bottles, Black Jacks and Pink Shrimps