Christmas 2008
Dear “Christmas Organiser”!!!
Congratulations on being awarded the task of organising the festive party this year!!!!
Our festive menu is available at the restaurant for lunch at £ 19.95 & dinner at £ 25.95. Please find to follow our 2008 Christmas menu and pre-order forms. Attached are two pre-order forms. Both forms must be completed and returned to us two weeks before your party booking. We cannot accept individual pre-order per person per party.
We also ask that you forward a deposit of £ 5.00 per head for lunch reservations and £10.00 per head for dinner reservations no latter than two weeks prior to your booking, this will guarantee your numbers. The balance can then be settled on the day or before if you wish. Please be aware these deposits are non refundable. If the numbers of your party drop, those guests will lose their deposit.
Please feel free to contact us to discuss any requirements you have. We look forward to seeing you over the festive season.
Regards
Delphine and Marvin
Lunch £19,95
Early Dinner Menu (6pm) £ 19.95 (table vacated by 8pm)
Dinner £ 25, 95 with “mise en bouche” on arrival
“Noel 2008 au restaurant Le Petit Bistro »
Cream of white haricot beans, caramelized chestnuts & crispy lardons
Roll of cured salmon, avocado & grape fruits, crunchy vegetables and coriander salad, sesame vinaigrette
The French value
Snails & Roquefort “croquettes” served with a wild mushrooms “fricassee”
Beef bourguignon “facon mode”, toasted country bread
Aspic of Guernsey crab, cauliflower & curry cream, warm bread “ficelles”
Camembert & apple “samossa”, apple and walnuts chutney
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Pumpkin & cider granite
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“Dinde de Noel”
Ballotine of turkey filled with dry fruits, butternut squash mash & cinnamon jus
The butcher cut
Pan fried beef skirt, Choron sauce & sweet potatoes au gratin
Seared black bream filet & baby squid served on aubergine and chorizo “beignet”, capers vinaigrette
Duo of duck
“Parmentier” of comfit duck & marinated breast kebab served with poached pear, red wine gastrique
“Papillote” of queens scallops & braised endives served with sage risotto “galette”, orange beurre blanc
“Tatin” tart (caramelized upside down tart) of baby onions with thyme & lemon, caramelized pine nuts & rocket salad, parmesan crisp
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*La France in three sweets:
Crème caramel, apple « tatin » & chocolate mousse
*Pear & calvados parfait, warm pear & ginger compote
*French cheese selection from the board
Please send us two weeks in advance the followings completed either by fax (01481 729 138) or e-mail : manager@petitbistroguernsey.com
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Name Of booking |
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Date and time of booking |
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Numbers of guests |
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MENU CHOICE |
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STARTERS |
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Cream of white haricot beans |
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Cured salmon |
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Snails & Roquefort “croquettes” |
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Beef bourguignon |
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Aspic of Guernsey crab |
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Camembert & apple “samossa” |
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SORBET |
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Pumpkin & cider granite |
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MAIN COURSES |
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Ballotine of turkey |
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Pan fried beef skirt, Choron sauce
HOW DONE PLEASE :
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Black bream filet & baby squid |
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“Parmentier” of duck marinated breast kebab
HOW DONE PLEASE :
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“Papillote” of queens scallops |
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“Tatin” tart of baby onions |
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DESSERTS |
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Crème caramel, apple « tatin » & chocolate mousse |
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Pear & calvados parfait |
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*French cheese |
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Name of booking
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Date and time of booking |
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Numbers of guests |
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NAME |
STARTER |
SORBET |
MAIN COURSE |
DESSERT |
COMMENTS |
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E.G DELPHINE |
CREAM BEANS |
YES |
BEEF SKIRT |
PARFAIT |
MEDWELL |
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E.G MARVIN |
SNAILS |
NO |
QUEEN SCALLOPS |
FRANCE 3 WAYS |
NUT ALLERGY |
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