8/14/2019 Xmas Menus

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The Barn ~ 4 Bridge Street ~ Sandiacre ~ Nottinghamshire ~ ng10 5 qt

w w w . a r c h i e s r e s t a u r a n t . c o . u k  

0115 949 9324For all bookings please call 

New Years Eve Menu £64Celebrate in style and join us for our New Year’s Eve Celebration.

 Listen to the sounds of Brookside Jazz playing into 2010 Arrive between 7.30pm-8.00pm Dinner Served at 8.30pm

The Barn ~ 4 Bridge Street ~ Sandiacre ~ Nottinghamshire ~ ng10 5 qt

w w w . a r c h i e s r e s t a u r a n t . c o . u k  

0115 949 9324For all bookings please call 

Festive Lunch Menu2 Courses - £14.95 • 3 Courses - £18.95

 Lunch served from 12 noon Tuesday - Friday and Sunday

The Barn ~ 4 Bridge Street ~ Sandiacre ~ Nottinghamshire ~ ng10 5 qtw w w . a r c h i e s r e s t a u r a n t . c o . u k  

e m a i l . e n q u i r i e s @ a r c h i e s r e s t a u r a n t . c o . u k  

0115 949 9324For all bookings please call 

ChristmasMenus

Seasonal Appertisers, and glass of Bucks Fizz on arrivalTo Start

Salad of King Prawnsavocado, lemon and rocket

Terrine of Asparagus and Goats Cheese (V)with beetroot crisps

The Second Course

Roast Pumpkin Soup with Nutmeg

The Refresher

Champagne and Mint Sorbet

The Main Course

Fillet of Beef, Wild Mushroomswith fondant potato and spinach

Leek and Artichoke Ravioli (V)with chive butter sauce

 Sweet Surrender

Chocolate Tart with Crème Fraicheand caramelised oranges

To FinishCheese and Biscuits

with apple, celery and grapes.

To Start

Roast Parsnip and Nottinghamshire Honey Soup (V)

Oriental Home Cured Salmonwith cucumber and noodle salad 

Ham Hock and Shallot Terrinewith piccalilli

Grilled Goats Cheese (V)with rocket and beetroot chutney

The Main Course

Pan Roast Chicken Breastwith wild mushroom cream sauce and truffle mash

Roast Turkey, Cranberry and Thyme Stuffingand sausage meat fritters

Steamed Smoked Haddock with spinach, potato cake and a chive and champagne sauce

Trent Side Beef  braised in red wine with button mushrooms,

 bacon and horseradish mash

Tomato Risotto Cakes (V)with mozzarella, rocket and sweet chilli jam

Baked Portabello Mushrooms (V)filled with cream cheese and roast vegetables,

with red pepper coulis

DessertsSteamed Christmas pudding with brandy sauce

Baked vanilla cheesecake with raspberry compote

Chocolate cappuccino cup with tuile biscuits

Cheese and biscuits with homemade chutney

h i i

8/14/2019 Xmas Menus

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The Barn ~ 4 Bridge Street ~ Sandiacre ~ Nottinghamshire ~ ng10 5 qt

w w w . a r c h i e s r e s t a u r a n t . c o . u k  

0115 949 9324For all bookings please call 

Festive Evening Menu £28 Join our Festive Evenings throughout December Tues - Sat.

Open Sunday & Monday evenings by request for large parties.

Christmas Eve £30 Arrive around 7.30pm - Dinner served at 8.00pm

The Barn ~ 4 Bridge Street ~ Sandiacre ~ Nottinghamshire ~ ng10 5 qt

w w w . a r c h i e s r e s t a u r a n t . c o . u k  

0115 949 9324For all bookings please call 

Christmas Day £62 Ease the pressure and relax.We have your Christmas Day Lunch covered.

 A Feast To Saviour and enjoy!!!! Arrive from 12 noon - Lunch served at 1.00pm

A non refundable deposit of £10 per person is required to confirm bookingsmade during the Christmas period (1st December to 31st December 2009) and anon refundable deposit of £25 is required for Christmas Day and New Years Eve.

Full pre-payment of the balance is required no later than 1st December 2009.Pre-orders are required during the Christmas period.

Pre-order booking forms are available in our Christmas brochure.Christmas Eve and New Years Eve Gourmet Evenings do not require pre-orders.

Other conditions may apply.

Booking Enquiries:

Telephone. 0115 949 9324Email: enquiries@archiesrestaurant.co.uk 

www.archiesrestaurant.co.uk 

Seasonal Appertisers on arrival

To StartWarm Smoked Salmon

with cucumber, new potatoes and crème fraiche

Grilled Goats Cheese (V)with rocket, asparagus and beetroot chutney

 Second Course

Apple Sorbet with Fresh Mint

The Main Course

Roast Turkey, Cranberry and Thyme Stuffingand sausage meat fritters

Steamed Smoked Haddock with spinach, potato cake and a chive and champagne sauce

Trent Side Beef  braised in red wine with button mushrooms,

 bacon with horseradish mash

Tomato Risotto Cakes (V)with mozzarella, rocket and sweet chilli jam

DessertsSteamed Christmas Pudding with Brandy Sauce

Winter Fresh Fruit Salad 

Dark Chocolate Terrine with Marmalade Ice Cream

Cheese and Biscuits with Homemade Chutney

To Finish

Coffee and Warm Mince Pies

To Start

Grilled Goats Cheese and Butternut Squash Tart with rocket (V)

Home Cured Salmonwith oriental spices and a noodle salad 

The Refresher

Lemon Sorbet with Passion Fruit Coulis

The Main Course

Roast Saddle of Lambwith apricots and thyme, fondant potato and spinach

Wild Mushroom and Chestnut Wellington (V)with truffle mash and mushroom sauce

 Sweet Surrender

Baked Alaska

To Finish

Coffeewith petit fours

To Start

Roast Sweet Potato Soup (V)with chilli and coriander 

Warm Smoked Salmonwith new potato, cucumber and crème fraiche

Salad of Tiger Prawnswith avocado puree, lemon and rocket

Grilled Goats Cheese (V)with baby leaves and beetroot chutney

Warm Salad of Smoked Goosewith oranges and walnut dressing

IntermediateStrawberry and Black Pepper Granita

Main CoursePan Roast Chicken Breast

with wild mushroom sauce and truffle mash

Roast Turkey, Cranberry and Thyme Stuffingwith sausage meat fritters

Pan Fried Sea Basswith garden pea and lemon risotto

Braised Beef with Horseradish Mash,red wine and baby onions

Wild Mushroom and Chestnut Wellington (V)with béarnaise sauce

Seared Red Mullet

with braised fennel and white beans

DessertsSteamed Christmas Pudding with Brandy Sauce

Chocolate Cappuccino Cup with Tuile Biscuits

Lemon Tart with Berry Sorbet

Cheese and Biscuits with Chutney and Crackers