Celebrate New Years Eve 2007

At Brook House Inn

Appetizer
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Carpaccio of Venison on crostini with horseradish and parsnip crisps

Trio of smoked fish with a dill and cucumber relish and chilli hollandaise

Cambazola and avocado with vine tomato and roasted red pepper salsa

Crab ravioli in a seafood broth

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Wild mushroom soup

Tequila and lime sorbet

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Saddleback pork loin cooked under a sheet of belly pork, served on chive mash

with a Bramley apple tart and calvados sauce

Fell bred lamb braised slowly with damsons and brandy

Poached fillet of seabass with halibut and scallop mousse served with a coral sauce, asparagus and duchess potatoes

Baked aubergine and fennel gratin with Gruyere cheese, smoked garlic and red pepper sauce

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Chocolate and ginger Pudding with crème anglaise

Cardamom pannacotta with poached pear in quince syrup

Cold soufflé of raspberries and blackcurrants

Baked vanilla cheesecake with blueberry compote

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Cumbrian cheese board

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Champagne at midnight

Please arrive 7 for 7.30pm

£45 per person

Booking and menu selection are required

Brook house Inn

Boot, Eskdale, CA19 1TG

Tel 019467 23288 Fax 019467 23160