Butternut Squash & Sage Soup
creamy butternut squash soup finished with a swirl of coconut yoghurt, pumpkin seeds with sourdough bread (ve)
Christmas at The Engineer
When your local pub is brimming with amazing food, a cosy atmosphere, and your friends and family, it’s the perfect place to share the celebrations this Christmas.
We have festive menus for every occasion, offering delicious new vegetarian and vegan dishes to traditional favourites. After all, what would the season be without quality time shared over great food?
Explore our menus below and book your table at The Engineer, to relax and enjoy this Christmas, from the moment you walk through our doors…
FESTIVE MENU
Our Festive menu is available between 24th November – 30th December 2020
Starters
Duck Liver Parfait
red onion chutney & toasted brioche
Smoked Scottish Salmon
fresh beetroot wedges, heritage beetroot crisps with a mustard & dill dressing & crème fraiche
Crispy Camembert
chicory & cucumber salad, pomegranate & chutney (v)
Roast Pear
on a bed of wheatberry, apple & cranberry salad (ve)
Mains
Roast Turkey Breast
Cumberland pig-in-blanket, thyme ruffled roast potatoes, bacon &chestnut stuffing, Brussels sprouts with chestnuts, roasted roots & a red wine jus
Pork Belly
mini apple pie, shredded chestnut sprouts, dauphonise potatoes & a red wine jus
Pan-roasted Venison
spiced squash purée, buttered cavelo nero, crispy rosti potato, blackberries, dripping sauce
Pan-fried Seabass
sautéed potatoes, sprouts, pancetta & tenderstem® brocolli
9oz Rib Eye Steak
prime steak, expertly aged for a minimum of 30 days, balsamic tomato, tobacco onions with triple-cooked chips & bearnaise sauce (5.00 supplement)
Pumpkin & Beetroot Tartlet
sautéed potatoes, cavelo nero, & basil dressing (ve)
Desserts
Sticky Toffee Christmas Pudding
a twist on two classics served with vanilla crème anglaise (v)
Millionaire’s Salted Caramel Torte
toffee sauce & sprinkles (ve)
Cranberry & Pecan Tart
served warm with whipped cream & homemade coulis (v)
White Chocolate & Passionfruit Cheesecake
fresh berries, raspberry sorbet & coconut yoghurt (v)
Cropwell Bishop Stilton & Taw Valley Cheddar
Fudge’s biscuits, caramelised red onion chutney & celery (v)
Starters
Cream of Tomato Soup
bloomer bread (v)
Cod Goujons
tartare sauce
Roast Pear
on a bed of wheatberry, apple & cranberry salad (ve)
Mains
Roast Turkey Breast
Cumberland pig-in-blanket, roast potatoes, bacon & chestnut stuffing, Brussels sprouts with chestnuts, roasted roots & gravy
Penne Pasta
tomato sauce (v)
Cheeseburger
beef patty with cheese, cos lettuce & tomato, served in a linseed bun with fries
Pumpkin & Beetroot Tartlet
sautéed potatoes, cavelo nero & basil dressing (ve)
Desserts
Millionaire’s Salted Caramel Torte
toffee sauce & sprinkles (ve)
Chocolate Brownie
vanilla ice cream (v)
Ice Cream Sundae
fresh berries & whipped cream (v)
Christmas Day Menu
Starters
Maple Roasted Vegetable Soup
truffle oil & crème fraiche swirl (v)
Pan-seared Scallops
crispy pancetta, spiced pumpkin puree & fresh green apple dressing
Roast Pear
on a bed of wheatberry, apple & cranberry salad (ve)
Duck Liver Parfait
blackberries, roasted pear, & toasted brioche
Shallot & Armagnac Tarte Tatin
rocket, basil, olive & tomato dressing (ve)
Mains
All main courses will be served with roast potatoes, braised red cabbage, sprouts & chestnuts, roasted parsnips and carrots
Roast Turkey Breast
Cumberland pig-in-blanket, thyme ruffled roast potatoes, bacon &chestnut stuffing, Brussels sprouts with chestnuts, roasted roots & a red wine jus
Roast Sirloin of Beef
topped with sauteed mushrooms & shallots in garlic butter, crispy beef brisket bon bon & served with dauphinoise potatoes & seasonal vegetables
Nut Roast Wellington
heritage potatoes, onion gravy & seasonal vegetables (ve)
Pan-fried Salmon
bouillabaisse sauce, king prawns & samphire
Pan-roasted Venison
Dauphinoise potatoes, parsnip puree, cavelo nero, roasted shallot wild mushrooms with a dripping sauce
Desserts
Christmas Pudding
vanilla crème anglaise (v)
Chocolate Trio
warmed brownie, millionaire’s salted caramel torte, profiteroles & hazelnut ice cream (v)
Apple Tart Fine
Bourbon vanilla ice cream & caramel sauce (v)
White Chocolate & Passionfruit Cheesecake
fresh berries, raspberry sorbet & coconut yoghurt (v)
Raspberry & Coconut Sorbet
berries & candy floss (ve)
After Dinner
Cropwell Bishop Stilton & Taw Valley Cheddar
Fudge’s biscuits, red onion chutney & celery (v)
Coffee & Macaroons (v)
Starters
Mini Salmon Fishcakes
mayonnaise & watercress
Duck Liver Parfait
toasted brioche
Maple Roasted Vegetable Soup
sourdough bread (ve)
Roast Pear
on a bed of wheatberry, apple & cranberry salad (ve)
Mains
Roast Turkey Breast
Cumberland pig-in-blanket, roast potatoes, bacon & chestnut stuffing, Brussels sprouts with chestnuts, roasted roots & gravy
Penne Pasta
tomato sauce (v)
Cheeseburger
beef patty with cheese, cos lettuce & tomato, served in a linseed bun with fries
Nut Roast Wellington
heritage potatoes, onion gravy & seasonal vegetables (ve)
Roast Sirloin of Beef
topped with sauteed mushrooms & shallots in garlic butter, served with dauphinoise potatoes, seasonal vegetables & onion gravy
Desserts
Millionaire’s Salted Caramel Torte
toffee sauce & sprinkles (ve)
Chocolate Brownie
vanilla ice cream (v)
Ice Cream Sundae
fresh berries & whipped cream (v)
White Chocolate & Passionfruit Cheesecake
fresh berries, raspberry sorbet (v)
Buffet Menu
Mains
Sticky Korean-style Fried Chicken
Pulled Turkey & Stuffing Sliders
Lightly Dusted Squid with Sweet Chilli
Freekeh Salad (v)
Marmalade Beets & Feta (v)
Nachos (v)
Cauliflower Fritters
Triple-cooked Chips
Sage & Onion Roasties (v)
Desserts
Choose any two desserts for £3.50 per person
Millionaire’s Salted Caramel Torte (ve)
Profiteroles (v)
Chocolate Brownies (v)
NEW YEARS EVE MENU
Starters
Maple Roasted Vegetable Soup
truffle oil & crème fraiche swirl (v)
Duck Liver Parfait
red onion chutney & toasted brioche
Roast Pear
on a bed of wheatberry, apple & cranberry salad (ve)
Shallot & Armagnac Tarte Tatin
rocket, basil, olive & tomato dressing (ve)
Salmon Tasting Plate
Scottish smoked salmon, salmon bon bon, horseradish crème fraiche, pickles & watercress
Mains
Pan-fried Seabass
bouillabaisse sauce, king prawns & samphire
Butternut Squash & Beetroot Tartlet
sautéed potatoes, cavelo nero, & basil dressing (ve)
9oz Rib Eye Steak
prime steak, expertly aged for a minimum of 30 days, balsamic tomato, tobacco onions with triple-cooked chips
Garlic & Rosemary Marinaded Rump of Lamb
french style peas & dauphinoise potatoes
Pan-roasted Venison
spiced squash purée, buttered cavelo nero, hash brown point neuf, blackberries, dripping sauce
Desserts
Millionaire’s Salted Caramel Torte
toffee sauce & sprinkles (ve)
Chocolate Trio
warmed brownie, millionaire’s salted caramel torte, profiteroles & hazelnut ice cream (v)
Apple Tart Fine
Bourbon vanilla ice cream & caramel sauce (v)
White Chocolate & Passionfruit Cheesecake
fresh berries, raspberry sorbet & coconut yoghurt (v)
Cranberry & Pecan Tart
served warm with whipped cream & homemade coulis (v)
Cropwell Bishop Stilton & Taw Valley Cheddar
Fudge’s biscuits, caramelised red onion chutney & celery (v) (5.00 supplement)
To note that all bookings remain provisional at the current time and cannot be confirmed fully until the UK Government provides updated guidance. Once this is the case we will contact you to confirm the details of your booking. Your deposit will remain safe and in the unfortunate event that your booking cannot proceed, we will refund your deposit in full, using the original method of payment.
The information available is, to the best of our knowledge correct, however is subject to change between the time of advance booking and the time of dining.