Party Nights 8th 9th 15th 23rd December

Price £25.00ppincluding a glass of Prosecco & Disco

or available for Private Parties

Freshly prepared tomato soup with crème fraiche& basil oil and a cheese twist

Smooth chicken liver pate with cognac accompanied by caramelised red onion chutney and melba toast

Seasonal melon rose with a compote of spiced apple, pear sorbet & blackberry syrup

Salmon mouse with a smoked salmon rosette with a cucumber, prawn, mussel, lime & chilli salsa

Served from the CarveyRoast topside of beef with home-made yorkshire

pudding, horseradish sauce & pan-gravy

Roast crown of turkey accompanied by sage & onion stuffing, pigs in blankets, cranberry sauce and pan-gravy

Baked clove studded ham glazed with english mustard and honey

Vegetarian option is available

Home-made christmas pudding withcreamy brandy sauce

Giant profiterole filled with baileys cream, chocolate sauce, toffee ice-cream & caramel shard

Baked orange & mascarpone cheesecake with lemon curd cream and meringue cigar dusted with pistachio

Compote of winter fruit in saffron syrup, ginger biscuit & champagne sorbet

Mature cheddar and stilton cheese slate

apple chutney, celery, grapes and a selection of savoury biscuits

£10pp non refundable deposit required to book.Full payment required 4 weeks prior.

Christmas & New YearBREAKS 2017

Merry Christmas

New Years Eve 2017New Year’s Eve celebration,

Gala Buffet and entertainment in St Andrew’s Suite £40pp.

Tickets on sale, No under 14 years at NYE Party

New Years Break£99 BB per double/twin room per night

£75 BB single per night

New Years Day 2018£22pp, children under 14 years £11

3 course Carvery Luncheon 12noon - 2.30pm

North Shore Hotel and Golf Club North Shore Road, Skegness, Lincolnshire. PE25 1DN.

Tel: 01754 763298 info@northshorehotel.co.uk www.northshorehotel.co.uk

Boxing Day Carvery Lunch 201712noon - 2.30pm

Home-made cream of tomato soup, finished with brie flute & basil oil

Smoked mackeral potato caper & saffron terrine with a watercress salad & baby beet

Duck apricot and cranberry terrine with toasted flaked almonds, dijon mustard & honey vinaigrette

and cranberry tuille

Russian vegetable winter salad dressed with quails eggs micro herbs and fennel wafer

Roast topside of beef accompanied by freshly prepared yorkshire pudding & horseradish sauce

Roast crown of turkey accompanied by sage & onion stuffing, pigs in blankets and cranberry sauce

Honey & mustard glazed ham studded withcloves and orange

Steamed fillet of plaice with bok choi, chilli, ginger, mussel and tiger prawn broth & steamed noodles

Mushroom and spinach lasagna with green salad leavesand garlic bread

Warm apple pie with creamy custard

Lime mousse with lemon and poppy seed muffin with a short iced lemoncello

Tipsy chocolate brandy & black cherry trifle with toasted almonds, chocolate garnish and double chocolate chip

ice-cream

Compote of winter fruits steeped in a prosecco and saffron syrup with coconut sorbet

Lincolnshire poacher and lincoln blue cheese with apple chutney, celery, grapes and savoury biscuits

Coffee and home-made chocolate fudge

£22.00

Christmas and New Year 2017At The North Shore Hotel &

Golf Club

Accommodation 2 nights Christmas

24th & 25th December 2017 BB advance purchase.£198.00 BB 2 people in a double, twin including single occupancy

£150.00 BB single room. £260.00 BB family room.

Restaurant Dining options over Christmas 2017Full English Breakfast served daily in our restaurant

Christmas Eve Dinner 3 course Dinner 2-4 -£40 including bottle of house wine

7-8.30pm in James Restaurant, booking required.

Christmas Day Luncheon £59pp, Children 4-12yrs £29.50,

12noon -2pm in St Andrew’s Suite (Booking required with a pre -order and full pre-payment)

Boxing Day Carvery Lunch £22pp, Children 4-12yrs £11,

12noon- 2.30pm booking required.

Bar Food Christmas 2017Christmas Eve, 12noon -5pm in Braid Bar.

Christmas Day, No Bar FoodBoxing Day, 12noon- 4pm

Christmas Day Lunch 2017 £59.00 per head, Under 14s half price

Freshly prepared consomme of vegetable soup with julienne of vegetables & pearl barley

Pea crème brulee glazed with goats cheesecarrot cream parsnip crisps & basil pesto

Pork chicken liver & leek terrine wrapped in streaky bacon dressed with a redcurrant & thyme jelly and an English mustard vinaigrette

Crab panna cotta topped with a smoked salmon rosette, concasse of herby tomatoes, king prawn & mock caviar

Roast crown of turkey with bacon wrapped chipolata, chestnut stuffing, cranberry sauce & pan-gravy

Twice cooked cannon of sirloin of beef with a stilton glaze on a fricasse of woodland mushrooms and a shallot and madeira sauce

Roasted fillet of salmon with a citrus herb crust on a ratatouille of vegetables and a saffron butter sauce & langoustine

Home-made individual christmas pudding with rum sauce& brandy butter

Baked vanilla bean and baileys ripple cheese cake, caramel sauce clotted cream and caramel shard

Clementine mousse accompanied by pistachio ice-cream andcandied chestnuts

Modern chocolate, raspberry gold bar gateau with fresh raspberries, raspberry jelly and raspberry sorbet

Lincolnshire cheese and biscuits with celery grapes, apple chutney and a selection of biscuits

Home-made chocolate fudge and coffee