Nottingham Christmas Meal at Bistrot Pierre

Christmas Menu 2 or 3 courses

Entrees

Soup du Jour Your server will share today’s choice. Served with sourdough croûte

V Vegetarian option available

Beetroot Carpaccio Thinly sliced beetroot, cumin nut crumble, granny smith apples, beetroot & fennel relish and smoked yoghurt VE N GF

Chicken Liver Parfait * Spelt & beetroot croûtes, pickled red onions, pea shoots and plum & ginger chutney

French Rarebit Toasted English muffin topped with red onion chutney, mushrooms and melted St Mont cheese. Topped with lambs’ lettuce, pickled red onion and crispy onions V *

Smoked Mackerel Pâté Sourdough croûtes and pickled red onions GF Gluten-free option available

Smoked Salmon Confit of poached and smoked salmon, crème fraîche, tomatoes, pickled red onions, capers and dressed lambs lettuce GF +£2 Supplement

Plats

Roast Turkey Apple and cranberry stuffing, pigs in blankets, roast potatoes, butternut squash purée, roasted carrots and parsnips, winter greens and a nut crumble. Plus extra gravy for pouring N

Parsnip and Chestnut Tart Walnut, watercress, fresh orange & apple salad with smoked yoghurt N VE

Rump Steak au Poivre Irish pasture-fed, 21 day aged beef, served with a peppercorn sauce, pommes frites and dressed leaves +£8 Supplement Fillet Steak

Champagne Beurre Blanc Salmon Creamed Brussels sprouts, saffron potatoes

with a Champagne beurre blanc GF

Camembert Pithivier Camembert with cranberry chutney and dauphinoise potatoes in pastry with chicory, lambs lettuce, pomegranate and chestnuts in a blood orange dressing V N

Boeuf Bourguignon Marinated diced beef slowly braised with red wine, shallots, mushrooms, bacon, pomme purée & honey-roasted carrots GF

Honey Roast Gammon Sprout colcannon mash, confit orange and honey carrots with a red currant jus and apple ketchup GF

Confit Duck Leg

On a cassoulet of smoked bacon, haricot

beans and tomato, served with broccoli GF

Desserts

Vanilla Panna Cotta Mixed berry compote GF

Black Forrest Yule Log Whole and puréed morello cherries, crushed meringue and pouring cream V

Ice Cream & Sorbet 2 scoops. Please ask for flavours

VE Vegan option available V

Crème Brûlée French classic. Vanilla crème brûlée freshly made by our chefs every day GF V

Warm Plum and Apple Tart Plant based vanilla ice cream VE

Paris-Brest Choux pastry, hazelnut praline, strawberries, candied hazlenuts with a warm chocolate sauce +£2 Supplement V N