Christmas Menu
The Marsh Cat Restaurant,
Parkgate, Wirral
CH64 6SL
Tel 0151 336 1963
Menu and booking information for Christmas Eve and Day and New Years Eve
We do not run our Ala Carte menu on Christmas Eve, Christmas Day or New Years Eve
To secure your booking we ask for a £10.00 deposit per person as soon as possible to confirm your booking.
Please notify us of any changes in numbers at least one week before, and then your deposit can be returned.
A 10% service charge will be added to the total bill.
We do not have a separate bar facility so drinks need to be ordered at the table and will go on the final bill. All the food and drinks are itemised. We can split the bill into food and drinks.
For very large parties we may need to split the tables, they will be next to each other though.
Festive Christmas Eve Menu
Two courses £26.00,
Three courses £30.50
Starters
King Prawns and Calamari Pakora
Fresh calamari and king prawns rolled in an Indian spiced Becan batter (chickpea flour) fried and served with Chilli and yoghurt dipping sauce.
Chicken and chorizo Chowder
A rich soup of chicken, potato, tomato and chorizo sausage, finished with fresh cream.
Hot Duck And Mango Salad
Served on baby salad leaves with a Tamarind, palm sugar, chilli and galangal dressing.
Wild Mushrooms, beetroot and goats cheese salad
Served with a hot honey mustard dressing.
Thai Seafood Curry
Crab Claws, king Prawns and Clams sautéed with Thai aubergines, chilli, coriander, lime leaves and coconut milk
Chicken Liver and Cranberry Pate
Served with toast an a salad garnish
Main courses
Sirloin St PhilippeServed with wild mushroom and green peppercorn stock sauce
Seared Sea Bass
Served on Clam and chardonnay linguini with a hint of lime and coriander.
Chicken Franco
Stuffed with Partoma ham, basil and buffalo mozzarella, pan fried and served on linguini Alfredo
Chargrilled Vegetables, Feta and Chickpeas Parcel [v]
Wrapped in puff Pastry with garlic, mint, coriander, red onion and chillies, served with a Confit of vine tomato and a Balsamic Oil
Marinated Mediterranean Lamb
Marinated in rosemary, garlic, seasoning and olive oil, oven roasted to pink and served on a rosemary, garlic and mushroom risotto, drizzled with a balsamic reduction.
Canard A la Orange
Breast of duck oven roasted to pink and served with a orange and redcurrant sauce
Desserts
Choice of Desserts
Christmas Day Lunch £55.00
Children’s £ 26.50
Starters
Butternut Squash soup
Drizzled with cream Fraiche and nutmeg
Venison, pistachio and green peppercorn terrine
Served with apple and dried cranberry relish
Asparagus, Spinach, Wild Rocket and baby goats cheese salad
Served with balsamic and virgin olive oil dressing
Trio of Pate
Wild Boar Pate, Chicken Liver and Cointreau Pate and Duck and Brandy Pate Served with Melba toast
Warm Salad of Grilled Chicken and chickpea salad
With chilli, feta, coriander, spring onion, red onion, cider vinegar and olive oil dressing
FISH COURSE
Grilled Seabass
Served with a lime chilli and chive butter
Main Courses
Roast Cheshire Turkey
With all the traditional accompaniments
Seared Cod
Presented on chive and lemon risotto served with a crab and lobster bisque
Yuletide Game
Fillets of venison and breast of guinea fowl served on a juniper stock sauce garnished with pickled figs
Surf and Turf
6 oz fillet cooked to your liking and tiger prawns cooked in lemon and garlic butter
Vegetarian Duet Delight
Filo Parcel filled with roasted vegetables and ricotta and Chargrilled Aubergine Layered with buffalo and basil served with a light tomato Sauce
Choice of delicious Desserts
An optional 10% service will be added to each bill
New Years eve Menu
3 courses £38.00
Blush Cava on Arrival
Starters
Smoked Haddock and Clam chowder
A hearty soup of potato, bacon, haddock and clams
Bangkok mixed Appetizer
Crab cakes, Tempura prawns and peppered pork served with chilli, lime and tamarind dressing
Bangers and Mash
Wild boar sausage grilled and served on Bubble and squeak with red onion gravy
Butter nut Squash, asparagus and Halloumi salad
Set on rocket with herb and chilli dressing
Seafood Pattaya
Prawns, crab claws and monk fish sautéed with lime leaves, coriander, lemon grass and coconut milk
Wild Boar Pate
Served with salad garnish and toast
Main Courses
Dublin Steak
An 8 oz Sirloin cooked to your liking and served with a Guinness ale and mushroom cream sauce.
Louisiana Red Snapper
Cajun blackened red snapper served with a Seafood Etouffe
Butternut Squash, spinach and Ricotta Lasagne [v]
Served with a roasted red pepper sauce and topped with melted mozzarella
Jerk Chicken and King Prawns
Marinated in jerk seasoning, chargrilled and set on sweet potato mash with a light Jus
Seared Seabass
Pan fried and set on a crispy potato, mustard, lentil and caper salad
Roast Lamb Rump
Oven Roasted to pink served on polenta with butter beans and a light jus
Desserts and a selection of coffee
An optional 10% service charge will be added to each bill
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