NEW YEAR'S EVE PARTY 2012... (Private Parking available)

CHRISTMAS 2012 From £9.95 Lunch / £18.95 Dinner

Let Colourworks make organising your Christmas party easy this year.
We will email you a menu and a pre order sheet for your booking

We have a heated marquee and music room to continue your party after dinner.

DJ Thursday, Friday and Saturday by request Monday - Wednesday in December

Roof Terrace Marquee / Terrace and Snug Bar

Available for drinks and light bites throughout December

Great drinks selection and music to suit any Christmas party

Private Hire available - www.colourworksrestaurant.com / info@colourworksrestaurant.com - 0116 262 4170

DINNER MENUS (2011) 2012 COMING SOON...

MONDAY-WEDNESDAY NIGHT 3 Course £17.95 / 4 Course £20.95
Monday 5th December – Wednesday 21st December

THURSDAY, FRIDAY AND SATURDAY NIGHT 3 Course £26.95 / 4 Course £29.95
Heated Roof Marquee and DJ – Friday and Saturday Night Included
Thursday 1st December – Friday 23rd December

LUNCH MENU

MONDAY-FRIDAY 2 Course £9.95 / 3 Course £12.95 / 4 Course £15.95
Thursday 1st December – Friday 23rd December

MONDAY-WEDNESDAY NIGHT DINNER MENU

MONDAY-WEDNESDAY NIGHT 3 Course £17.95 / 4 Course £20.95
Monday 5th December – Wednesday 21st December

STARTER

(N)Smoked Salmon with Crème Frâiche, Lemon and Homemade Bread

(A) Roasted crisp Belly of Pork with Apricot Chutney

(V) Tomato and Basil Soup with Crouton

Crisp Pancetta, creamy Wild mushrooms and Gorgonzola Cheese
;on a toasted Bread Cup with tossed Salad (Vegetarian option, without Pancetta)

INTERMEDIARY(4th Course option)

(A) Pink Champagne Sorbet with Chambord (supplement £3.00)

MAIN COURSE

Roast Turkey with Sage and Onion Stuffing, Pigs in Blankets,
dripping gravy and Rosemary Mash

Grilled Cajun spiced Chicken Breast with roasted
Pepper-Tomato Salsa and Rosemary Mash

Baked Seabass Fillets with soft Herb Crust, served with
Roasted Vegetables, Puff Patry and Dill Cream Sauce

(V) Roast Mediterranean Vegetables Puff Pastry Parcel
with Rosemary Mash, Herb Leaf Salad and roasted Tomato Sauce

(V) Paneer, Babycorn and Peppers Chilli Stir Fry with
Vegetable Fried Rice, Bombay Aloo and soft Nan Bread

(Winter Herb Roasted Vegetables for 2 £1.50)

DESSERT

(V, N, A) Grand Marnier Christmas Pudding with Custard

(V, N) Warm Chocolate Fudge Cake with Vanilla Seed Ice Cream

(V) Selection of Somerset Brie, Melton Mowbray Stilton
and Wensleydale Cheese with Crackers and Fig Jam

(V, N) Warm Apple and Cinnamon Crumble with Vanilla Seed Custard

COFFEE A selection of Coffee and Liqueur Coffee is available

(Espresso £1.75, Cappucino £2.00, Liqueur Coffee from £3.95)

THURSDAY, FRIDAY AND SATURDAY NIGHT DINNER MENU

THURSDAY, FRIDAY AND SATURDAY NIGHT 3 Course £26.95 / 4 Course £29.95
Heated Roof Marquee and DJ – Friday and Saturday Night Included
Thursday 1st December – Friday 23rd December

(A supplement is required with the Beef and Venison Main Course)

STARTER

(A) Roasted crisp Belly of Pork with Apricot Chutney

(A) Spiced King Prawn & Salmon Cake with roasted Sweet Chilli Sauce

(V) Tomato and Basil Soup with Crouton Crisp Pancetta, creamy Wild

mushrooms and Gorgonzola cheese on a toasted Bread Cup with tossed Salad

(Vegetarian option, without Pancetta)

INTERMEDIARY (4th Course option)

(A) Pink Champagne Sorbet with Chambord (extra £3.00)

MAIN COURSE

Main Course Grilled Free Range Lemon Crusted Chicken Breast,
served Herb Mash Potatoes and Forest Mushrooms Tarragon Cream Sauce

(A) Pan seared Honey glazed Gressingham Duck Breast, served
with Herb Mash Potatoes and a Kumquat Red Wine Sauce

Baked Halibut Steak with soft Herb Crust, served with
Roasted Vegetable Puff Pastry and Dill Cream sauce

(A) Seared 8oz Venison Steak with Spinach Bacon Salad
and Honey Merlot Reduction, served with Rosemary Mash  (supplement £3.00)

(A) Grilled 8oz Prime Scottish Beef Fillet with Sauté Potatoes,
mixed Herb Salad and Pink Peppercorn Madeira Reduction (supplement £3.00)

(V) Roast Mediterranean Vegetables Puff Pastry Parcel with
Rosemery Mash, Herb Leaf Salad and roasted Tomato Sauce

(V) Paneer, Babycorn and Peppers Chilli Stir Fry with
Vegetable Fried Rice, Bombay Alu and soft Nan Bread

(Winter Herb & Lemon Roasted Vegetables for 2 £1.50)

DESSERT

(V, N, A) Warm Chocolate Fudge Cake with Christmas Pudding Ice Cream

(V) Baked Lime Cheesecake with Blackcurrant Sorbet

(V) Selection of Somerset Brie, Melton Mowbray Stilton,
Wensleydale and Mature Cheddar with Crackers and Fig Jam

(V, N) Warm Apple and Cinnamon Crumble with Vanilla Seed Custard

(V-VEGETARIAN / N-CONTAINS NUTS / A-CONTAINS ALCOHOL)
ALL MENU ITEMS MAY CONTAIN TRACES OF NUTS

COFFEE

A selection of Coffee and Liqueur Coffee is available

(Espresso £1.75, Cappucino £2.00, Liqueur Coffee from £3.95)

WEEKDAY LUNCH MENU

MONDAY-FRIDAY 2 Course £9.95 / 3 Course £12.95 / 4 Course £15.95
Thursday 1st December – Friday 23rd December

STARTER

Smoked Salmon with Crème Frâiche, Lemon and Homemade Bread

(V) Tomato and Basil Soup with Crouton

Parma Ham, creamy Wild mushrooms and Gorgonzola cheese on toasted
Brioche with tossed Salad (Vegetarian option, without Parma Ham)

INTERMEDIARY (4TH COURSE OPTIONu>Intermediary

(A) Pink Champagne Sorbet with Chambord (supplement £3.00)

MAIN COURSE

Roast Turkey with Sage and Onion Stuffing, Pigs in Blankets, dripping gravy and Rosemary Mash

Grilled Cajun spiced Chicken Breast with roasted Pepper-Tomato Salsa and Rosemary Mash 

(V) Roast Mediterranean Vegetables Puff Pastry Parcel with Rosemary Mash, Herb Leaf Salad and Chickpea Curried Sauce

(Winter Herb Roasted Vegetables for 2 £1.50)

DESSERT

(V, N, A) Warm Chocolate Fudge Cake with Vanilla Seed Ice Cream

(V, N, A) Grand Marnier Christmas Pudding with Custard

(V, N) Warm Apple, Almond and Cinnamon Crumble with Vanilla Seed Custard