Special Menu

7^th to 16^th of November 2011

 

Starters

Spiced Pumpkin Soup & Croutons

Or

Greek Salad

***

Mains

Homemade Lasagne topped with Gallybagger Cheese

( all local produce from tomatoes, beef, milk and cheese )

served with a bowl of mixed leaf salad, garlic & parsley Ciabatta bread

or

Spinach & Mushroom plait

served with parsley New potatoes & mixed leaf salad garnish

 

***

Chocolate Roulade

Or

Isle of Wight Cheese, bisquits and Hillside Chutney

 

***

 

 

 

 

Special Menu

7^th to 16^th of November 2011

 

Starters

Stuffed Mushroom with Rocket Salad

or

Creamy Watercress & Potato Soup

***

Mains

Homemade Hillside Fish & Seafood Pie

served with breadcrumb cheese topping

and parsley New Potatoes

or

Hazelnut Loaf with fresh Tomato Sauce

served with parsley, mint New Potatoes

& Mange Tout

***

Desserts

 

Crème' caramel & Shortbread Biscuits

Or

Isle of Wight Cheese, biscuits and Hillside Chutney

***

 

 

DANISH CHRISTMAS MENU

1^st to 11^th of December 2011

On arrival

 

Chef surprice and…

… a glass of snaps

 

***

Starter

 

Trio of Salmon; IOW smoked salmon on blinis, IOW grava salmon and grilled salmon steak on toasted rye bread with lemon & crème' fraice garnish

 

***

Main

 

Roasted Goose, red cabbage, parsnip puree served with roasted sweet potatoes

 

***

Dessert

 

Danish almond rice pudding served with warm sherry sauce

 

***

 

Cheese and biscuits

 

***

 

Coffee/tea and mince pies

 

 

***

 

 

CHRISTMAS MENU

12^th to 22^nd December 2011

A glass of mulled wine on arrival

 

***

 

Creamy parsnip soup with Gally bagger Croutons

 

Or

Trio of IOW smoked fish platter; salmon, trout and eel

served with homemade blinis

 

***

Champagne sorbet

 

***

 

Stuffed Guinea fowl breast with sage and cream cheese wrapped in parma ham served with parisian potatoes & seasonal vegetables

 

Or

Cabbage leaves stuffed with vegetable,  Gally bagger cheese & cream

served with parisian potatoes & light white wine sauce

 

***

 

Christmas pudding soufflé with apple,  prune and butterscotch compote

 

or

 

Mincemeat Lattice Tartlet & brandy cream

***

 

IOW cheeses and IOW biscuits

 

***

 

Coffee/tea and mince pies

 

***

French Cooking

21^st to 30^th of November

***

Starters

French Onion Soup with Gally Bagger croutons

Rabbit & Pistachio Terrine with Hillside Tomato Chutney

Mussels with garlic & chive sauce

Picpoul de Pinet 2010 - Domaine de la Mirande or Merlot/Duras 2010 - David - Château Clément Termes

***

Main Courses

Sirloin of Isle of Wight Beef, Brandy Pepper sauce, pommes frites, sauté filled mushroom

Roasted poussin with garlic jus, gaufrette potatoes & peas a la Francaise

Pan fried grey Mullet filet with tarragon butter on a bed of stir fried vegatables & brown rice

Roasted vegetable tart tatin with creamy tarragon sauce

Pouilly Fuissé 2005 - Verg Écosse - Roger Saumaize  or Côtes de Castillon 2006 - Château Sainte Colombe

***

Deserts & Cheese

French apple tartelette & creme fraiche

Lemons mousse with vanilla tuile biscuits

Selection of French cheese & Isle of Wight Biscuits with Hillside Chutney

Sauternes 2007 - Classique - Ginestet

***

 

3 courses selected from menu @ £29 per person to include 1 glass of Champagne and Coffee

Champagne from 630pm and dinner from 700pm

We Cook Freshly for Those Who Book

Beaujolais Nouveau

17^th, 18^th and 19^th of November

Aperitif

Rosé Beaujolais Nouveau 2011 - Terra Vitis - Domaine Romy

***

Butternut Squash Soup

Mâcon Villages Nouveau 2011 - Pierre Dupond

***

Chicken Liver & Pancetta Salad

Beaujolais Nouveau 2011 - Cuvée non filtrée - Pierre Dupond

***

Roasted Isle of Wight Beef Fillet with Beaujolais sauce, silver skin onions, mushrooms

served with crushed new potatoes, French green beans and buttered carrots

Beaujolais Villages Nouveau 2011 - Château des Maladrets

***

Lemons tartelette with raspberry coulis

***

Selected French cheese & Isle of Wight Biscuits with Hillside Chutney

Beaujolais Nouveau 2011 - Terra Vitis - Domaine Romy

 

5 course menu @ £39 per person to include Wine and Coffee

Wine from 630pm and Dinner from 7oopm

We cook freshly for those who book

 

Beaujolais nouveau is a scatted red wine made from Gamey grapes produced in the Beaujolais region of France.

It is the most popular  vin de premieur,  fermented for just a few weeks before being released for sale on the third Thursday of November.

This "Beaujolais Nouveau Day" sees heavy attention, with races to get the first bottles to different markets around the globe.

Hillside celebrates this lovely wine in different variations together with welcooked French food made by our French Chef Gerald.

 

MONDAY

 

Dinner menu

 

Grilled goats cheese salad, sweet & sour peppers, rocket salad

with pine nut dressing

 

Seared chicken supreme filled with mozzarella and oregano

on a bed of homemade linguini with chorizo and red onion

 

Vanilla cheesecake with passion fruit coulis

 

Vegetarian menu

 

Grilled goats cheese salad, sweet & sour peppers, rocket salad

with pine nut dressing

 

Roasted vegetable & Isle of Wight blue cheese pancake

with tarragon new potatoes

 

Vanilla cheesecake with passion fruit coulis

 

Fish menu

 

Grilled goats cheese salad, sweet & sour peppers, rocket salad

with pine nut dressing

 

Poached Pollock with sorrel sauce & pillaw rice with herbs & seasonal vegetables

 

Vanilla cheesecake with passion fruit coulis

 

***

 

Selection of Isle of Wight and continental cheese

with Island rye wafers, grapes and Hillside chutney

 

TUESDAY

 

 

Dinner menu

 

Duck terrine with truffle and Hillside chutney

 

Pork paupiette with local mushrooms and graine mustard sauce,

seasonal vegetables & saute potatoes

 

Plum and almond tart, vanilla ice cream

 

Vegetarian menu

 

Tomato and Shallot tart tatin, rocket salad

 

Isle of Wight Mushroom and vegetable risotto with fresh herbs

 

Plum and almond tart, vanilla ice cream

 

Fish menu

 

Duck terrine with truffle and Hillside chutney

 

Rosti Ventnor bay crab cake with toasted sweet corn salsa on baby spinach leaves 

 

Plum and almond tart, vanilla ice cream

 

 

***

 

Selection of Isle of Wight and continental cheese

with Island rye wafers, grapes and Hillside chutney

 

WEDNESDAY

 

 

Dinner menu

 

Crayfish linguini with chili dressing

 

Pheasant breast with apple, braised red cabbage

and celeriac puree

 

 

Vanilla panacotta with seasonal berries

 

Vegetarian menu

 

Tomato and roasted red pepper soup

 

Roasted vegetable and goats cheese filo tartlet with grilled asparagus

 

Vanilla panacotta with seasonal berries

 

Fish menu

 

Crayfish linguini with chilli dressing

 

Poached cod, Hillside beer battered pea fritters, sautéed potatoes

 

Vanilla panacotta with seasonal berries

 

 

***

 

Selection of Isle of Wight and continental cheese

with Island rye wafers, grapes and Hillside chutney

 

 

THURSDAY

 

 

Dinner menu

 

Trio of local tomato, buffalo mozzarella and basil salad, pesto dressing

 

Rabbit with prune stuffing served with Madeira jus, Boulangere potatoes & seasonal vegetables

 

Pear and apple tart tatin with vanilla crème fraiche

 

 

Vegetarian menu

 

Trio of local tomato, buffalo mozzarella and basil salad, pesto dressing 

 

Vegetable paella with griddled halloumi

 

Pear and apple tart tatin with vanilla crème fraiche

 

 

Fish menu

 

Trio of local tomato, buffalo mozzarella and basil salad, pesto dressing 

 

Fillet of trout, shrimp sauce, with Boulangere potatoes & seasonal vegetables

 

Pear and apple tart tatin with vanilla crème fraiche

 

***

 

Selection of Isle of Wight and continental cheese

with Island rye wafers, grapes and Hillside chutney

 

FRIDAY

 

 

Dinner menu

 

Ventnor bay crab, watercress and beetroot salad

 

Fillet of Isle of Wight beef with port sauce, baby roast potatoes and seasonal vegetables

 

Summer fruits trifle

 

Vegetarian menu

 

Local tomato and basil consommé with Gallybagger crisp

 

Leek and stilton strudel with baby roast potatoes and seasonal vegetables

 

Summer fruits trifle

 

Fish menu

 

Ventnor bay crab, watercress and beetroot salad

 

Grilled butterfly salmon with béarnaise sauce

Served with baby roast potatoes and seasonal vegetables

 

Summer fruits trifle

 

 

***

 

Selection of Isle of Wight and continental cheese

with Island rye wafers, grapes and Hillside chutney

SATURDAY

 

 

Dinner menu

 

Isle of Wight mushroom tartlet with rocket salad

 

Duo of lamb filled with girolle mushroom stuffing, fondant potato and seasonal vegetables

 

Chocolate & orange mousse

 

Vegetarian menu

 

Isle of Wight mushroom tartlet on rocket salad

 

Spiced chickpea sauté with chard and Greek yoghurt with herbed basmati rice

 

Chocolate & orange mousse

 

Fish menu

 

Isle of Wight mushroom tartlet on rocket salad

 

Grilled Mackerel with Isle of Wight tomatoes & Basil salsa and new potatoes

 

Chocolate & orange mousse

 

 

***

 

Selection of Isle of Wight and continental cheese

with Island rye wafers, grapes and Hillside chutney