Our shared party nights are ideal for smaller gatherings. Tables are offered in our function room and restaurant for enjoying a festive feast prepared with flair and care by our talented kitchen team under the direction of head chef James Borton. Then, while the night is still young it’s time to strut your stuff to exciting dance music or talented live performers (see below for details).
Arrival 7.00pm
Meal served 7.30pm
Entertainment starts 9.30pm
and finishes at 12midnight
Bar closes 12.30am
Please note that after the christmas meal is served some tables are removed too allow for dancing, so you might not have a private table for the entire evening.
All tariffs include coffee and table decorations.
For further information please call us on 01604 859551
Availability and Tariffs
Party Lunches
1st-23rd December
£23.95 per head
Party Nights
Friday 28th November (Disco) £27.95
Saturday 29th November (Disco) £27.95
FULLY BOOKED
Friday 5th December
(Disco) £31.50
Saturday 6th December (Disco) £31.50
Thursday 11th December £32.95
Live Music: Act to be confirmed
Friday 12th December (Disco) £31.50
Saturday 13th December (Disco) £31.50
Thursday 18th December £32.95
Live Music: Act to be confirmed
Friday 19th December (Disco) £31.50
Saturday 20th December (Disco) £31.50
FULLY BOOKED
Other dates available on request.
Terms and Conditions
of Booking
A provisional reservation should be made initially by telephone or in person and will be held for a maximum of seven days. The Walnut Tree Inn reserves the right to cancel any provisional bookings not confirmed within seven days. A booking becomes confirmed when the hotel receives a written confirmation together with a non-refundable or transferable deposit of £10.00 per person. Final numbers and full payment are required 14 days prior to the event taking place. Any cancellations or non-arrivals after this time are non-refundable and non-transferable. In the event that the hotel has to cancel any event, an alternative date will be offered or refund given. In order to assist in the smooth running of your function, all menu selections and any special dietary meals must be pre-ordered. To check availability, make a provisional booking or for further information, please contact us on 01604 859551.
All prices quoted include VAT at 17.5%
Some dishes may contain nuts. If you or any of your party suffer from food intolerances/allergies please call us before arrival and we will do our utmost to accommodate your requirements.
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CHRISTMAS PARTY NIGHTS 2008
To Start
Roasted butternut squash and ginger soup
finished with a coriander oil
Duo of chilled melon
with a mango and sweet chilli salsa
dressed with a mint syrup
Terrine of smoked chicken and scallions
served with a plum and apple chutney
Crab and smoked trout roulade
with a lime marinated fennel and caper berry salad
Main Course
Roast turkey
served with the traditional accompaniments
of bacon roll, chipolata, walnut and sage
stuffing and roast gravy
Roast rump of Herefordshire beef
with a caramelised shallot and green pepper sauce
Baked fillet of salmon
topped with a roasted garlic and basil crust,
served with a white butter sauce
Butter roasted breast of guinea fowl
filled with a herb mousseline, served with
a smoked bacon and wild mushroom jus
Spinach, goats cheese and chestnut
bread and butter pudding
finished with a sun dried tomato dressing
Main course served with chef’s selection of
seasonal vegetables and potatoes
To Finish
Fresh fruit salad
with a cinnamon and cranberry syrup
Rich chocolate and praline tart
with a compote of black cherries
Orange bavarois
served with Cointreau scented chantilly cream
Chef’s home made traditional christmas pudding
with brandy sauce
A selection of English and Continental cheeses
with biscuits, grapes and celery
Coffee
FESTIVE LUNCHES
To Start
Roasted butternut squash and ginger soup
finished with a coriander oil
Duo of chilled melon
with a mango and sweet chilli salsa
dressed with a mint syrup
Terrine of smoked chicken and scallions
served with a plum and apple chutney
Main Course
Roast turkey
served with the traditional accompaniments
of bacon roll, chipolata, walnut and sage
stuffing and roast gravy
Roast rump of Herefordshire beef
with a caramelised shallot and green pepper sauce
Baked fillet of salmon
topped with a roasted garlic and basil crust,
served with a white butter sauce
Spinach, goats cheese and chestnut
bread and butter pudding
finished with a sun dried tomato dressing
Main course served with chef’s selection of
seasonal vegetables and potatoes
To Finish
Fresh fruit salad
with a cinnamon and cranberry syrup
Rich chocolate and praline tart
with a compote of black cherries
Orange bavarois
served with Cointreau scented chantilly cream
Chef’s home made traditional christmas pudding
with brandy sauce
A selection of English and Continental cheeses
with biscuits, grapes and celery
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