Les Gros Souper is a rather decadent six course Réveillon Festive Feast with the option of gathering round the fire pits for a Feurzangenbowle fire punch to begin. What a perfect excuse for a friends, family or colleagues festive gathering. Christmas as the club is slightly maverick and magical.
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LE GROS SOUPER
Our take on the Southern French tradition of
7 tastes for family or friends gathering at Christmas
Plate 1
A single Amuse to make a wish for yourself
Plate 2
3 Cold Amuse Bouche which are eaten clockwise and then you toast friendship
Plate 3
3 Hot Amuse Bouche which are eaten clockwise and then you make a wish relating to family
__________
PALATE CLEANSER
Kir Royale
Raspberry sorbet with splash of bubbly
MAINS
Basque Roast Turkey
with sticky, spiced stuffing using Espelette pepper and dates, layered with cured Jamon. Rich white wine and shallot gravy.
Or
Venison Daube
An intensely flavoured, slow cooked stew of Venison With
smoked bacon, damsons and Junipers
Or
Wild Sea Trout with citrus and prawn crust
Trout baked with a tangy breadcrumb topping and served with a tomato and rosé port sauce
Or
Truffled Mushroom Wellington
Field and Wild mushrooms topped with goats cheese, wilted baby spinach and truffle oil, encased in puff pastry with a creamy Marsala sauce
_________
All with served with Wurstlin Kartoffeln roasted potatoes, Rum and spiced red cabbage, buttered green beans & sprouts with roasted chestnuts
Puddings
The triple chocolate brownie Sundae stack
With salted chocolate caramel sauce, mulled black forest fruits,
ice cream and Brandy cream
Or
C&W Christmas Pavlova
Grilled Cinnamon Plums, sticky meringue with Sweetened Mascarpone, Vanilla Honey and Toasted almonds
Or
The ‘Naughty, Naughty’ Cheeseboard (£2.50 Supplement)
a salt crystal aged cheddar, a tangy Roquefort blue and a heart stopping Epoisse
with our fruit jellies and crackers
Price £42.50
Fuerzangenbowle (Fire-Tongs Punch) is a German and now Hathersage Social Club Christmas tradition. Made to the Würstlin family recipe of fruit and spices with red wine and rum. The sugar is soaked with rum and set alight, melting and caramelising. The rum has to be at least 54% alcohol per volume in order to burn. More rum is poured with a ladle until all the sugar has melted and mixed with the wine. The ceremony is as important as drink itself, celebrating the gathering of friends and conveying a notion of gemütlichkeit.
Can be booked for tables of 6 or more
Price £6 per person
*For our Christmas Menus we’d ask that you pre-order your menu choices and provide us with guest’s names and choices at least 5 days in advance of the booking. please let us know about any special dietary requirements as soon as possible and no longer than 8 days in advance so we can suggest and agree adaptations/ alternatives where needed.
All Christmas bookings require a £10 deposit per person to be paid to secure the booking.