New Year’s Eve Menu at Cote Restaurant Tunbridge Wells

New Year’s Eve Menu at Cote Restaurant Tunbridge Wells

4 Courses & a drink for £49.95 per person

For The Table:
Start your evening with a little je ne sais quoi
- Olives Garlic, herbs & peppers
- Rainbow Crudités Radish, endive, pickled rainbow carrots & cucumber with an almond romesco & herb oil dip

Starters:
- Brûlée Camembert  When crème brûlée met camembert. Caramelised cheese served with pickled sweet grape chutney, sugared walnuts & toasted sourdough baguette
- Crab & Comté Rarebit Rich Comté & white crab béchamel on toasted brioche, topped with samphire & drizzled with herb oil
- Chicken Parfait Mille-Feuille Our rich chicken liver parfait piped into thyme puff pastry slices with caramelised red onion chutney, alongside dressed julienne pears & a port reduction
- Smoked Salmon Rillettes Creamy salmon rillettes layered on honey & mustard pickled beetroot. Topped with whipped horseradish cream, dill & lemon and served with seeded sourdough
- Truffled Pumpkin Soup Topped with pumpkin seeds & chestnuts, served with toasted sourdough baguette
- Calamari Breadcrumbed squid served with Provençal mayonnaise
- Warm Baked Beetroot Dressed beetroot wedges on lemon & herb aioli with julienne pear, pistachio dukka & pickled shallots, topped with panisse croutons

Mains:
- Confit Pork Belly Savoy cabbage, confit shallots, golden sultanas, apples & dauphinois potatoes, with a Calvados & thyme jus
- Grilled Sea Bream On a bed of Champagne velouté sauce, braised fennel, tomato concassé, dill & crushed new potatoes
- Butternut Squash Tarte Tatin Sage brown butter salted caramel & red onion tarte tatin topped with whipped goat's cheese & toasted almonds, served with a green salad
- Poulet Roti Responsibly reared in Northern France Corn-fed marinated roasted half chicken, served with confit potatoes, topped with herbs & garlic butter
- Salt-Baked Celeriac Grilled & topped with creamed wild mushrooms, confit shallots, crumbled chestnuts & a caper relish. Served with frites
- Sirloin (8oz) Cut & prepared in the Côte butchery Served with crispy confit potatoes, black garlic jus & watercress. Recommended medium rare (+£5 supplement)
- Confit Duck a l'Orange On a bed of braised red cabbage with a bitter orange sauce & gratin dauphinois potatoes

Desserts:
- Crème Caramel Traditional set vanilla pod custard with dark caramel
- Brandy Butter Madeleines Three warm butter madeleines, served with brandy butter & red currants
- Clementine & Pistachio Mess Crushed meringue tossed with pistachio & white chocolate ganache, spiced poached clementines, dried raspberries & a winter berry coulis. Topped with pistachios
- Chocolate Praline Tart Served with raspberries & vanilla ice cream
- Warm Chocolate Fondant Served with winter berry coulis, hazelnut tuile & cinnamon ice cream
- Ice Cream & Sorbet Two scoops of vanilla, chocolate, cinnamon or salted caramel ice cream, lemon or raspberry sorbet ( option available)

Fancy Another Course Before Midnight?
- Cheese Board Finish your meal with a selection of French artisanal cheeses
+£7.25 3 cheeses
+£10.75 6 cheeses
+£13.95 8 cheeses

Served with quince paste, pickled sweet grape chutney, sourdough baguette and charcoal & rye crackers. Ask our team for our cheese selection

Gluten Free Menu available, please enquire