Today’s soup
with toasted rustic bread (V)
(ve) option available
The Coy Carp
Coppermill Lane, Harefield, Uxbridge, Greater London, UB9 6HZ
CELEBRATE NEW YEAR 2020 AT The Coy Carp
Make your New Year’s celebrations a memorable affair for all the right reasons at The Coy Carp.
You can rest assured that not only will we have an extra special evening filled with activities and live entertainment, but all of this will take place against the backdrop of crackling log fires, and endearing cosy corners.
We’re currently hard at work planning our celebrations so while we do that, why don’t you check out last year’s menu below to see how we delighted and charmed our guests.
And be sure to sign up to our mailing list, not only will you get a free pudding as a thank you, but we’ll also notify you about our plans for New Year’s Eve 2020.
NEW YEAR'S EVE MENU
STARTERS
Duck & port parfait*
served with a mulled Cumberland sauce and toasted rustic bread
King prawn & avocado cocktail*
in a Bloody Mary sauce, served with rustic bread
Honey-roasted pear & Parma ham
served with dolcelatte cheese and dressed with a pomegranate syrup
Roasted shallot tart tatin*
with Armagnac brandy glaze, served with slow-roasted tomato sauce, pesto, roasted seeds & peppers (ve)
Oven-baked button & Portobello mushrooms
in a garlic & mature Cheddar sauce, with a toasted herb & seed crumb, served with toasted rustic bread (v)
MAINS
Slow-cooked boneless rib of beef*
served on a bed of truffle & parsley mash, with honey-roasted carrots, glazed sprouts and a red wine jus
Roasted butternut squash tart
filled with caramelised onions & spiced roasted chick peas, topped with roasted seeds, drizzled with coconut sauce and served with sprouts (ve)
Pan-fried sea bass fillets*
with king prawns on a bed of crushed baby potatoes, served with glazed sprouts and a white wine, dill & pea velouté
Slow-cooked pork belly*
on a bed of dauphinoise potatoes, served with an apple & cinnamon compote, broccoli, green beans, glazed sprouts and a red wine jus
Wild boar ravioli*
filled pasta in a creamy wild mushroom & beef dripping sauce, topped with smoked pancetta
Duo of lamb*
pan-fried lamb rump and a Cheddar-topped shepherd's pie served with seasonal vegetables and a red wine jus
10oz rib eye steak
served with beef dripping sauce, dauphinoise potatoes, thyme-roasted tomato and slow-roasted garlic
PUDDINGS
Bramely apple & plum Bakewell tart†
topped with flaked almonds, served warm with custard (v)
Classic vanilla crème brûlée
with home-baked butter biscuits (v)
Belgian chocolate brownie*
with Irish liqueur ice cream (v)
Trio of ice cream*†
your choice of Glenown Farm ice cream with Belgian chocolate sauce (v)
Dark chocolate marquise
with chocolate ice cream, Belgian chocolate sauce and a white chocolate & raspberry shard (v)
Bramley apple pie
apple compote in a shortcrust pastry with custard (v)
Bramley apple pie
apple compote in a shortcrust pastry with soya custard (ve)
Mango, passion fruit & raspberry Eton mess
with whipped cream, fresh berries and a white chocolate & raspberry shard (v)
OUR SELECTION OF FESTIVE MENUS
