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

***

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

***

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

***

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

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.