A MAGICAL SEASON AT SEASONAL MENUS
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A MAGICAL FESTIVE S E A S O N AT BROWNS. SEASONAL MENUS
CHRISTMAS
I S A LW AY S
M A G I C A L AT
CONTENTS.
BROWNS.
PA G E 3. Festive Menu Join us throughout December for our deliciously festive menus created
PA G E 4. Christmas Day Menu just for the season.
PA G E 5. Boxing Day Menu We’re open on Boxing Day, Christmas Day and New Year’s Eve too,
with bespoke menus and the real sense of occasion you want on
PA G E 6. New Year’s Eve Menu days like these, all topped off with a fabulous Champagne Sparkling
PA G E 7. Gluten Free Festive Menu Brunch on New Year’s Day.
PA G E 8. Gluten Free Christmas Day Menu
PA G E 9. Children’s Festive Menu GROUP BOOKINGS
PA G E 10. Children’s Christmas Day Menu We specialise in big occasions, with menus ranging from five course
feasts to buffets and canapés, and gluten free menus too.
PA G E 1 1 . Festive Afternoon Tea
PA G E 1 2 . Drinks Packages
D R I N K S PAC K AG E S
HOW TO BOOK
Enjoy a Moët & Chandon Impérial Champagne reception for 10 per
person, a Bellini
Please visit for 7 per person, or prosecco for 5 per person.
browns-restaurants.co.uk/christmas
or speak
We to one
also offer anofexcellent
our team.
choice of wine, beer and soft drinks
packages to make planning your event even easier.
BROWNS GIFT CARDS
Giving the gift of great memories is easy.
HOW TO BOOK
Please visit browns-restaurants.co.uk/christmas
Buy online at browns-restaurants.co.uk/giftcards or pick one or speak to one of our team.
up in the brasserie.
FESTIVE MENU C H R I S T M A S D AY
THREE COURSES • 38 PER PERSON • 90 PER PERSON
Join us Monday or Tuesday, midday to 5pm, until 13th December for our early week offer:
Two courses for 28 per person, three courses for 32 per person
S TA R T E R S
S TA R T E R S ROA ST B UT T ERNUT SQUASH SOUP (V E) Butternut squash crisps, apple, toasted pumpkin seeds,
sage oil
R O A S T PA R S N I P & A P P L E S O U P ( V ) Parsnip crisps, crispy sprouts (vegan option available) PA N -S EA RED S CAL LOPS WITH APPL E & PANC ETTA Parsnip purée, sautéed sprouts, chestnuts
N O RT H AT L A N T I C P R AW N C O C K TA I L Classic cocktail sauce, sourdough FEN N EL POL L EN & OR ANGE-C UR ED SAL M ON Fennel, orange, sourdough croutons, fennel cress
S M O K E D S A L M O N Lemon crème fraîche, cucumber, radish, dill mustard dressing, sourdough croutons T WICE- BA KED CROPWEL L B ISHOP STILTON S O U F F L É (V ) Pear, red chicory, seed granola,
fig & Bramley apple chutney
D U C K PA R FA I T * & M O R E L LO C H E R RY Pine nut praline, toasted brioche
GA ME & MUL L ED WINE TER R INE Celeriac remoulade, pickled mushrooms, cranberry ketchup,
B E E T R O OT, G O AT C H E E S E & M U L L E D W I N E TA RT E TAT I N ( V ) Pickled golden beetroot, sourdough crisps
toasted pumpkin seeds, wild rocket (vegan option available)
MAINS
MAINS B ROWN S FEST IVE TUR K EY Chestnut & cranberry stuffing, pigs in blankets, red wine jus
B EEF WEL L IN GTO N Seared beef fillet wrapped in mushrooms, pancakes & puff pastry with parsnip purée,
B R O W N S F E S T I V E T U R K E Y Cranberry stuffing, pigs in blankets, garlic & thyme roast potatoes, maple red wine jus, beef dripping crumb
roast carrots and parsnips, mulled wine braised red cabbage, shaved Brussels sprouts with chestnuts, red wine jus
PA N - ROA ST ED S COTTISH LOC H-R EAR ED TROUT WITH BROWN SHR IM PS
S LO W- C O O K E D P O R K B E L LY W I T H O R A N G E & F E N N E L Grain mustard mash, cavolo Pommes Anna, cauliflower, samphire, white wine & shellfish velouté
nero, orange sauce, crackling
PA N - ROA ST ED VENISON Mulled wine poached pear, celeriac purée, amaretti crumb
B R A I S E D B L A D E O F B E E F Buttered mash, heritage carrots, pickled shallot, beef dripping crumb, mulled
wine braised red cabbage, shaved Brussels sprouts with chestnuts, black garlic sauce PORTOB EL LO MUSHROOM, C HESTNUT & SPINAC H WEL L INGTON (V E) Sautéed
beech mushrooms, onion gravy
F I L L E T O F S A L M O N W I T H L E M O N & B A S I L C R U M B Sautéed heritage potatoes, roast golden
beetroot, Tenderstem® broccoli, samphire, seafood & white wine velouté Served with garlic & thyme roast potatoes (VE), shaved Brussels sprouts with chestnuts (VE), maple roast carrots and
parsnips (VE) and mulled wine braised red cabbage (V)
R O OT V EG E TA B L E W E L L I N G TO N ( V E ) Garlic & thyme roast potatoes, butternut squash purée,
wilted spinach
DESSERTS
DESSERTS CH RIST MA S PUD DING (V ) Vanilla bean custard, brandy butter
CH OCOL AT E T RIO Double chocolate ice cream in home-baked brandy snap basket, chocolate rum delice,
C H R I S T M A S P U D D I N G ( V ) Vanilla bean custard, brandy butter salted caramel profiteroles
D A R K C H O C O L AT E TO RT E ( V ) Brandy snap basket, raspberries, butterscotch ice cream MA N GO & PA S S IO N FR UIT SNOWBAL L PAV LOVA (V ) Coconut sorbet, white chocolate, lime
S T C L E M E N T ’ S P O S S E T ( V ) Candied orange peel, home-baked biscuits A PPL E & MOREL LO C HER RY C R UM B L E (V ) Brandy ice cream (vegan option available)
A P P L E & M O R E L LO C H E R RY C R U M B L E ( V ) Ginger ice cream (vegan option available) MUL L ED WIN E POAC HED PEAR (V ) Fresh berries, pine nut praline, chocolate sauce, Bourbon vanilla
ice cream
S A LT E D C A R A M E L P R O F I T E R O L E S ( V ) Toffee sauce
F O R T H E TA B L E
TO FINISH B R I T I S H C H E E S E B O A R D ( V ) Assorted biscuits, fig & Bramley apple chutney, fig, celery
B R I T I S H C H E E S E B O A R D ( V ) (5 supplement) Assorted biscuits, fig & Bramley apple chutney, fig, celery
Coffee, tea, truffles* and mince pies to finish
B O X I N G D AY NEW YEAR’S EVE
• 38 PER PERSON • 60 PER PERSON INCLUDING A BELLINI
S TA R T E R S
S TA R T E R S ROA ST B UT T ERNUT & SAGE SOUP (V E) Butternut squash crisps, apple, toasted pumpkin seeds,
sage oil
R O A S T PA R S N I P & A P P L E S O U P ( V ) Parsnip crisps, crispy sprouts (vegan option available) PA N -S EA RED S CAL LOPS & SPIC ED OR ANGE BEUR R E NOISETTE Parsnip purée
N O RT H AT L A N T I C P R AW N C O C K TA I L Classic cocktail sauce, sourdough FEN N EL POL L EN & OR ANGE-C UR ED SAL M ON Fennel, orange, sourdough croutons, fennel cress
S M O K E D S A L M O N Lemon crème fraîche, cucumber, radish, dill mustard dressing, sourdough croutons T WICE- BA KED CROPWEL L B ISHOP STILTON S O U F F L É (V ) Pear, red chicory, seed granola,
D U C K PA R FA I T * & M O R E L LO C H E R RY Pine nut praline, toasted brioche fig & Bramley apple chutney
B E E T R O OT, G O AT C H E E S E & M U L L E D W I N E TA RT E TAT I N ( V ) Pickled golden beetroot, D UO OF D UCK* Confit duck leg bon bons, smoked duck breast, beetroot, orange
toasted pumpkin seeds, wild rocket (vegan option available)
MAINS
3 0 DAY AGED 1 0oz R IB EY E STEAK Confit tomatoes, roast mushrooms, Béarnaise* sauce, fries
MAINS PESTO- CRUST ED C HIC K EN BR EAST Heritage potatoes, wilted spinach, wild mushroom & white wine
velouté
B R O W N S F E S T I V E T U R K E Y Cranberry stuffing, pigs in blankets, garlic & thyme roast potatoes, maple
roast carrots and parsnips, mulled wine braised red cabbage, shaved Brussels sprouts with chestnuts, red wine jus PA N - ROA ST ED VENISON Pommes Anna, mulled wine poached pear, celeriac purée, amaretti crumb
S LO W- C O O K E D P O R K B E L LY W I T H O R A N G E & F E N N E L Grain mustard mash, cavolo S EA BA S S & CH ORIZO Fennel & bouillabaisse risotto
nero, orange sauce, crackling PORTOB EL LO MUSHROOM, C HESTNUT, & SPINAC H WEL L INGTON (V E)
F I L L E T O F S A L M O N W I T H L E M O N & B A S I L C R U M B Sautéed heritage potatoes, roast golden Heritage potatoes, sautéed beech mushrooms, green beans, onion gravy
beetroot, Tenderstem® broccoli, samphire, seafood & white wine velouté
30 DAY AGE D 10 oz RIB EYE STE AK (5 supplement) Dauphinoise potatoes, Bordelaise* sauce, dressed
10 supplement per person
watercress
1 6oz CH AT EUB RIAND FOR TWO Fries, onion rings, grilled mushrooms, asparagus, choice of two sauces:
R O OT V EG E TA B L E W E L L I N G TO N ( V E ) Garlic & thyme roast potatoes, butternut squash purée, Béarnaise*, peppercorn* or Bordelaise*
wilted spinach
WH OL E FRES H LO BSTER Fries, watercress and garlic butter or thermidor sauce
FIL L ET ST EA K S U R F & TUR F FOR TWO Whole fresh lobster, two 7oz fillet steaks, fries, choice of two
sauces: Béarnaise*, peppercorn* or Bordelaise*
DESSERTS
C H R I S T M A S P U D D I N G ( V ) Vanilla bean custard, brandy butter
D A R K C H O C O L AT E TO RT E ( V ) Brandy snap basket, raspberries, butterscotch ice cream DESSERTS
S T C L E M E N T ’ S P O S S E T ( V ) Candied orange peel, home-baked biscuits A PPL E & MOREL LO C HER RY C R UM B L E (V ) Brandy ice cream (vegan option available)
A P P L E & M O R E L LO C H E R RY C R U M B L E ( V ) Ginger ice cream (vegan option available) CH OCOL AT E T RIO Double chocolate ice cream in home-baked brandy snap basket, chocolate rum delice,
S A LT E D C A R A M E L P R O F I T E R O L E S ( V ) Toffee sauce salted caramel profiteroles
M A N G O & PA S S I O N F R U I T S N O W B A L L PAV LO VA (V ) Coconut sorbet, white chocolate, lime
ST ICKY TOFFEE P UDDING (V ) Ginger ice cream, salted seed granola, brandy snap tuille
MUL L ED WIN E POAC HED PEAR (V ) Fresh berries, pine nut praline, chocolate sauce, Bourbon vanilla
TO FINISH ice cream
B R I T I S H C H E E S E B O A R D ( V ) (5 supplement) Assorted biscuits, fig & Bramley apple chutney, fig, celery
F O R T H E TA B L E
B R I T I S H C H E E S E B O A R D ( V ) Assorted biscuits, fig & Bramley apple chutney, fig, celery
Coffee, tea and truffles* to finish
GLUTEN FREE FESTIVE G L U T E N F R E E C H R I S T M A S D AY
THREE COURSES • 38 PER PERSON • 90 PER PERSON
Join us Monday or Tuesday, midday to 5pm, until 13th December for our early week offer:
Two courses for 28 per person, three courses for 32 per person
S TA R T E R S S TA R T E R S
R O A S T B U T T E R N U T S Q U A S H S O U P ( V ) Butternut squash crisps, apple, toasted pumpkin seeds,
PA R S N I P & A P P L E S O U P ( V ) Parsnip crisps, crispy sprouts (vegan option available)
sage oil (vegan option available)
T E N D E R S T E M ® B R O C C O L I & PA N C E T TA Poached Copper Maran heritage hen egg
PA N -S E A R E D S C A L LO P S W I T H A P P L E & PA N C E T TA Parsnip purée, sautéed sprouts, chestnuts
S M O K E D S A L M O N Beetroot, lemon crème fraîche, dill mustard dressing
T E N D E R S T E M ® B R O C C O L I & PA N C E T TA Poached Copper Maran heritage hen egg
jus
F E N N E L P O L L E N & O R A N G E- C U R E D S A L M O N Fennel, orange, fennel cress
MAINS MAINS
B R O W N S F E S T I V E T U R K E Y Garlic & thyme roast potatoes, maple roast carrots and parsnips, mulled B R O W N S F E S T I V E T U R K E Y Garlic & thyme roast potatoes, maple roast carrots and parsnips, mulled
wine braised red cabbage, shaved Brussels sprouts with chestnuts, red wine jus wine braised red cabbage, shaved Brussels sprouts with chestnuts, red wine jus
S LO W- C O O K E D P O R K B E L LY W I T H O R A N G E & F E N N E L Grain mustard mash, cavolo PA N - R O A S T E D V E N I S O N Heritage potatoes, red wine poached pear, celeriac purée, mulled wine
nero, orange sauce, crackling braised red cabbage, shaved Brussels sprouts with chestnuts
B R A I S E D B L A D E O F B E E F Buttered mash, heritage carrots, pickled shallot, mulled wine braised red PA N - R O A S T E D S C OT T I S H LO C H - R E A R E D T R O U T Heritage potatoes, browns shrimps,
cabbage, shaved Brussels sprouts with chestnuts, black garlic sauce cauliflower, samphire, white wine & shellfish velouté, mulled wine braised red cabbage, shaved Brussels sprouts
with chestnuts
F I L L E T O F S A L M O N Sautéed heritage potatoes, Tenderstem® broccoli, samphire, seafood & white wine
velouté B U T T E R N U T S Q U A S H & B E E T R O OT R I S OT TO ( V E ) White wine, beetroot crisps, fried sage,
pea shoots
B U T T E R N U T S Q U A S H & B E E T R O OT R I S OT TO ( V E ) White wine, beetroot crisps, fried sage,
pea shoots
DESSERTS
A P P L E & M O R E L LO C H E R RY C R U M B L E ( V ) Brandy ice cream (vegan option available)
DESSERTS H O M E- B A K E D C H O C O L AT E B R O W N I E ( V ) Honeycomb ice cream
F R E S H B E R R I E S & S O R B E T ( V E ) Strawberries, raspberries, blueberries, raspberry sorbet
A P P L E & M O R E L LO C H E R RY C R U M B L E ( V ) Ginger ice cream (vegan option available)
S T C L E M E N T ’ S P O S S E T ( V ) Broken meringue
F R E S H B E R R I E S & S O R B E T ( V E ) Strawberries, raspberries, blueberries, raspberry sorbet F O R T H E TA B L E
B R I T I S H C H E E S E B O A R D ( V ) Fig & Bramley apple chutney, celery, gluten free bread
TO FINISH
Coffee, tea and truffles* to finish
B R I T I S H C H E E S E B O A R D ( V ) (5 supplement) Fig & Bramley apple chutney, celery, gluten free bread
CHILDREN’S FESTIVE MENU C H I L D R E N ’ S C H R I S T M A S D AY
TWO COURSES • 15 PER PERSON • 40 PER CHILD
THREE COURSES • 17 PER PERSON
S TA R T E R S S TA R T E R S
TO M ATO & B A S I L S O U P ( V ) Sourdough bread & butter TO M ATO & B A S I L S O U P ( V ) Sourdough bread & butter
P R AW N C O C K TA I L Chopped iceberg, classic cocktail sauce P R AW N C O C K TA I L Chopped iceberg, classic cocktail sauce
G A R L I C B R E A D ( V ) Toasted sourdough, garlic & parsley butter G A R L I C B R E A D ( V ) Toasted sourdough, garlic & parsley butter
V EG E TA B L E C R U D I T É S ( V E ) Cucumber, carrot and pepper batons, smashed avocado V EG E TA B L E C R U D I T É S ( V E ) Cucumber, carrot and pepper batons, smashed avocado
MAINS
B R O W N S F E S T I V E T U R K E Y Roast potatoes, pigs in blankets, maple roast carrots & parsnips, shaved
MAINS
Brussels sprouts with chestnuts, cranberry stuffing, onion gravy
S E A R E D F I L L E T O F B E E F W E L L I N G TO N Roast potatoes, maple roast carrots & parsnips, shaved
B R O W N S F E S T I V E T U R K E Y Roast potatoes, pigs in blankets, maple roast carrots & parsnips, shaved Brussels sprouts with chestnuts, onion gravy
Brussels sprouts with chestnuts, cranberry stuffing, onion gravy F I L L E T O F S A L M O N Buttered mash, maple roast carrots & parsnips, shaved Brussels sprouts with chestnuts,
TO M ATO L I N G U I N E ( V E ) Roast heirloom tomato sauce dressed watercress
F I L L E T O F S A L M O N Buttered mash, dressed watercress TO M ATO L I N G U I N E ( V E ) Roast heirloom tomato sauce
DESSERTS
DESSERTS S A LT E D C A R A M E L P R O F I T E R O L E S ( V ) Whipped cream
S A LT E D C A R A M E L P R O F I T E R O L E S ( V ) Whipped cream I C E C R E A M ( V ) Choose two scoops of vanilla, chocolate or honeycomb
I C E C R E A M ( V ) Choose two scoops of vanilla, chocolate or honeycomb H O M E- B A K E D C H O C O L AT E B R O W N I E ( V ) Honeycomb ice cream
H O M E- B A K E D C H O C O L AT E B R O W N I E ( V ) Honeycomb ice cream F R E S H B E R R I E S & S O R B E T ( V E ) Strawberries, raspberries, blueberries, raspberry sorbet
F R E S H B E R R I E S & S O R B E T ( V E ) Strawberries, raspberries, blueberries, raspberry sorbet
Hot chocolate and mince pies to finishFESTIVE AFTERNOON TEA
• 22 PER PERSON
E N J OY W I T H A G L A S S O F M O Ë T & C H A N D O N
I M P É R I A L C H A M PA G N E • 3 2 P E R P E R S O N
O R W I T H A R O K U G &T with Fever-Tree Mediterranean Tonic
• 30 PER PERSON
Served with your choice of Good Earth Tea: planet conscious, natural teas.
Loose Leaf Tea; English Breakfast or Earl Grey
Tea Bags
Elderflower & Pear; Passion Fruit & Orange; Green Tea; Ginger, Turmeric & Lemon; Rooibos Chai
S AVO U R I E S
S A N D W I C H E S (on sesame multi-grain bread):
Turkey & cranberry
Heritage hen egg mayo (V)
Cheddar & Bramley apple chutney (V)
BRIOCHE ROLLS
Smoked salmon & cream cheese
Prawn & baby gem lettuce
WARM SCONES (V)
Clotted cream, blackcurrant jam, strawberry jam
A L L E R G E N I N F O R M AT I O N
MINI CAKES & PUDDINGS
Our food and drinks are prepared in food areas where cross contamination may occur
Mini mince pies (V)
and our menu descriptions do not include all ingredients. Full allergen information
Victoria sponge (V) will be available from early August to allow you to confirm your booking. At this point
Mango & passion fruit torte our easy to use allergen guide will be available for you to use on the food section of
Glazed chocolate rum delice our website or on our Glass Onion app. The information available is, to the best of our
Blackcurrant & vanilla profiteroles (V) knowledge correct, however is subject to change between the time of advance booking
and the time of dining. If you have any questions, allergies or intolerances, or you require
our allergen information, please let us know before booking and at the time of your visit.
Please refer to our allergen information at the time of your visit to check for changes.
W E A R E P R O U D T O D O N AT E 5 0 P F R O M E V E R Y B R O W N S
A F T E R N O O N T E A T O S H E LT E R *, T H E H O U S I N G A N D (V) = made with vegetarian ingredients, (VE) = made with vegan ingredients, however
H O M E L E S S N E S S C H A R I T Y.
some of our preparation, cooking and serving methods could affect this. If you require
more information, please ask your server. Fish dishes may contain small bones.* = this
dish contains alcohol. All calories are correct at the time of menu print. Live nutrition
information is available online. Adults need around 2000kcal a day. All items are subject
to availability.You can also read
