Chichester Yacht Club Magazine December 2017 | Page 9

New Year’s Eve menu — with Andy Nice,
Head Chef
parties are all booked up and I have estimated
that by the end of the year we will have served
over 40,000 meals both on the hatch and
functions combined.
Well here we are again; the summer hours
have finished and we are now into our winter
schedule. The winter hours, we are pleased to
say, not only include being open on Mondays
and Tuesdays but also having extended
opening hours, so we hope you will come and
sample the new menu offerings.
We have had a very busy year to date and
looking forward into December the Christmas
New Year’s Eve is just around the corner and
filling up fast. You will find the menu below and
I would encourage you to call the office to book
your tickets and select your food choices to
avoid missing out.
Andy and the Galley crew wish you all a merry
Christmas and a prosperous new year.
We look forward to seeing you all very soon at
the Hatch.
Savoury Choux Buns
Filled with seafood and a lemon mayonnaise
Field Mushroom
Topped with spinach, bacon and a parmesan crust
Field Mushroom (Vegetarian)
Filled with spinach, tomato and herb cream cheese
Oven Baked Halibut steak, served with a Fennel Cream
Roasted Sirloin Beef, with homemade Yorkshire puddings
Vegetarian fondue of leek and brie tart served with chive cream
Main Courses served with Pommes Château & Seasonal Vegetables
Chocolate Truffle Tartlet
Chocolate Praline, wrapped in a chocolate sponge topped with a chocolate ganache
Served with crème Chantilly & raspberries
Mandarin & Ginger Cheesecake
Served with cream and Physalis
Coffee & Mints &
Assorted Cheese and Biscuits Board
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