The Mussel and Crab Restaurant, Tuxford

For reservations call 01777 870491

 

Promotions 2019


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Thursday August 1st - August 31st

Lobster Thermidore
Served in a white wine, cream, cheese and mustard sauce

Half a Lobster £29.50 | Whole Lobster £58.00

Lobster American
Sautéed with shallots, garlic, basil, tarragon, diced tomato, white wine and flamed in brandy

Half a Lobster £29.50 | Whole Lobster £58.00

Goan Style Lobster
Served in a coconut milk sauce with chillies, corriander, tamarind, garlic, onion and grated coconut

Half a Lobster £29.50 | Whole Lobster £58.00

Lobster with Garlic Butter

Half a Lobster £29.50 | Whole Lobster £58.00

Surf & Turf
Half a Lobster with garlic butter and a 5oz fillet steak

£47.00

Due to high demand during this promotion it is advisable to order lobsters in advance to avoid disappointment. Our normal menu and blackboards will also be available throughout this promotion.


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Friday 1st November - Saturday 30th November


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Christmas Fayre from 18th November to 24th December


Festive Lunch

Starters

Creamed Winter Vegetable Soup with Crème Fraîche and Chives

Mini Salmon and Haddock Fish cakes served with a Smoked Salmon and Dill sauce

Duo of Melon with Berry Compôt and Blackcurrant Sorbet

Button and Chestnut Mushrooms sautéed with White Wine, Garlic, Sage, Stilton Cheese and Cream sauce, served with a toasted Crouton

Smooth Chicken Liver Pate served with Seasonal Leaves & a sweet Red Onion Marmalade & sliced Baguette

Main Course

Nottinghamshire Roast Turkey served with a Chipolata wrapped in Bacon. Accompanied with Sage & Sausage Stuffing & Cranberry sauce

Roast Salmon Fillet with Roasted Mediterranean Vegetables with a Provençale sauce and Basil dressing

Chicken Breast stuffed with Creamed Mushrooms served with a Red Wine and Thyme sauce

Braised Brisket in Guinness with button Mushrooms, Carrots and Celery served on Parsley Mash

Pan fried Breast of Pheasant wrapped in Pancetta and Braised Leg on a Port, Cream and Redcurrant sauce with a Parsley Mash

Vegetarian Option - selection listed below

Dessert

Christmas Pudding with Brandy sauce

A Chocolate Pastry Case layered with sticky Caramel and Chocolate Mousse sprinkled with Honeycomb pieces

Lemon Cheesecake served with Raspberry Coulis

Crème Brûlée A delicious pot of rich baked Custard topped with crisp Caramelised Sugar and served with Seasonal fruit

A Selection of Brie, Dolcelatte and Extra Mature Cheddar served with Celery, Grapes, Monkey Nuts, Sliced Onion, Chutney and Biscuits:- £1.00 extra

Coffee with a Mince Pie

Two course £18.50 Four course £23.00

Includes crackers & VAT @20%. Available every day except Sundays.




Festive Dinner

Starters

Slow Roasted Belly Pork oven roasted with Shallots, Ginger and Honey

Smooth Chicken Liver Pate served with Seasonal Leaves & a sweet Red Onion Marmalade & sliced Baguette

Winter Vegetable Soup with Crème Fraîche and Chives

Button and Chestnut Mushrooms sautéed in a White Wine, Garlic, sage, Stilton cheese and Cream sauce topped with a toasted Crouton

Seafood Pancake Pieces of Cod, Salmon & Smoked Haddock bound with a rich White Wine, Cream & Cheese sauce

Main Course

Nottinghamshire Roast Turkey served with a Chipolata wrapped in Bacon. Accompanied with Sage & Sausage Stuffing & Cranberry sauce

Rump of Lamb roasted and served on a Carrot and Swede Puree with a Red Wine and Redcurrant sauce

Pan Fried Breast of Pheasant wrapped in Pancetta and Braised Leg on a Port, Cream and Redcurrant sauce with a Parsley Mash

Grilled Swordfish with dressed Rocket leaves, Pesto and a Tomato sauce

Grilled Sea Bass Fillets on crushed New Potatoes with a Smoked Salmon and Dill sauce

Vegetarian Option - selection listed below

Dessert

Christmas Pudding with Brandy sauce

A Chocolate Pastry Case layered with sticky Caramel and Chocolate Mousse sprinkled with Honeycomb pieces

Lemon Cheesecake served with Raspberry Coulis

Crème Brûlée A delicious pot of rich baked Custard topped with crisp Caramelised Sugar and served with Seasonal fruit

A Selection of Brie, Dolcelatte and Extra Mature Cheddar served with Celery, Grapes, Monkey Nuts, Sliced Onion, Chutney and Biscuits:- £1.00 extra

Coffee with a Mince Pie

Two course £21.00 Four course £26.00

Includes crackers & VAT @20%. Available every day except Sundays.



Vegetarian Main Course options for Festive Lunch and Dinner


Peppered Mushroom and Stilton Pie
Sauteed Button Mushrooms with cracked Black Pepper in a Leek, Stilton and Cream sauce topped with a Shortcrust Pastry.

Goats Cheese and Roasted Vegetable Wellington Style with a Tomato and Basil sauce

Mixed Bean Chilli Lasagne with Kale and glazed with a Cheese sauce.

Vegan Lancashire Hot Pot Diced vegetables, Barley bound in a rich Madeira sauce topped with sliced Potatoes

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Canapés

Starters

Cantaloupe and Galia Melon served with a Mango, Pineapple & Strawberry Salsa flavoured with Lime and Mint

A Platter of homemade Gravadlax, Smoked Trout & Peeled Black Tiger Prawns, Crab Mousse with Crème Fraîche

Thai Crab Cake Breadcrumbed, deep fried & served on Rocket Leaves with a Thai Salsa

Oven Roasted Tomato & Spanish Red Pepper Soup with a Basil Oil

Poached Parcels of Lemon Sole with a Smoked Salmon, Cheese & Chive sauce

Main Course

Nottinghamshire Roast Turkey served with a Chipolata wrapped in Bacon. Accompanied with Sage & Sausage Stuffing & Cranberry sauce

Roast Sirloin of Beef served with Yorkshire Pudding and Horseradish sauce

Grilled Halibut, Monkfish and Seared Scallop served with braised Leeks, Crab and vegetable Broth

Vegetarian Platter - Ratatouille Tian, Timbal of Spicy Cous Cous, Field Mushroom filled with Creamed Spinach. A Chilli Bean Casserole, Goat cheese wrapped in Filo Pastry and deep fried, Provençale dipping sauce

Dessert

Christmas Pudding with Brandy sauce

A Chocolate Pastry Case layered with sticky Caramel and Chocolate Mousse sprinkled with Honeycomb pieces

Lemon Cheesecake served with Raspberry Coulis

Crème Brûlée A delicious pot of rich baked Custard topped with crisp Caramelised Sugar and served with Seasonal fruit

A Selection of Brie, Dolcelatte & Extra Mature Cheddar served with Celery, Grapes, Monkey Nuts, Sliced Onion, Chutney & Biscuits

Coffee with a Mince Pie

Seven course £80.00


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Starters

Duo of Sweet Melon served with a Sweet Winter Berry Compôte

Leek & Potato Soup with Mature Cheddar Crouton

Slow roasted Belly Pork oven roasted with Shallots, Ginger and Honey

A Salad of slow roasted shredded Duck served on leaves with Orange Segments & Garlic Croutons

Button and Chestnut Mushrooms sautéed in White Wine, Tomato, Rosemary and Garlic Cream sauce with a Mozzarello Crouton

Main Course

Roast Sirloin of Beef served with Yorkshire Pudding and Horseradish sauce

Roast Leg of English Lamb Wellington Style with an Apricot, Rosemary and Sausage Meat stuffing encased in Puff Pastry

Pan Fried Breast of Pheasant wrapped in Pancetta & Braised Leg on a Port, Cream & Redcurrant sauce with a Parsley Mash

Breast of Chicken oven baked with Smoked Bacon, Chestnut and button Mushrooms and an Amontilado Cream sauce

Salmon and Sea Bass Fillet grilled & served with an Asparagus, White Wine & Cream sauce

Vegetarian Option -
Peppered Mushroom and Stilton Pie Sauteed Button Mushrooms with cracked Black Pepper in a Leek, Stilton and Cream sauce topped with a Shortcrust Pastry.

Goats Cheese and Roasted Vegetable Wellington Style with a Tomato and Basil sauce

Mixed Bean Chilli Lasagne with Kale and glazed with a Cheese sauce.

Vegan Lancashire Hot Pot Diced vegetables, Barley bound in a rich Madeira sauce topped with sliced Potatoes

Dessert

Steamed Treacle Sponge with Custard sauce

Lemon Cheesecake served with Raspberry Coulis

A Chocolate Pastry Case layered with sticky Caramel and Chocolate Mousse sprinkled with Honeycomb pieces

Creme Brûlée A delicious pot of rich baked Custard topped with crisp Caramelised Sugar and served with Seasonal fruit

A Selection of Brie, Dolcelatte and Extra Mature Cheddar served with Celery, Grapes, Monkey Nuts, Sliced Onion, Chutney and Biscuits:- £1.00 extra

Coffee with a Mince Pie

Four Course £30


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Standard Menu, standard prices


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Starters

Broccoli and Stilton Soup

Duo of Sweet Melon served with a Sweet Winter Berry Compôte

Smooth Chicken Liver Pate served with Seasonal Leaves & a sweet Red Onion Marmalade & sliced Baguette

Button Mushrooms Sautéed in a White Wine, Tomato, Garlic & Rosemary Cream sauce topped with a Mozzarella Crouton

Oriental Duck Pancake filled with Stir Fried Vegetables & slow roasted shredded Duck mixed with Honey, Soy & Oyster sauce

Main Course

Poached Lemon Sole stuffed with a Salmon and Crab Mousse and served with creamed Leeks and Mushrooms

Breast of Chicken wrapped in Smoked Bacon served on Parsley Mash and served with a Thyme and Red Wine sauce

Roast Leg of English Lamb Wellington Style with an Apricot, Rosemary and Sausage Meat stuffing encased in Puff Pastry

Sea Bass & Salmon Fillet grilled and served on crushed New Potatoes with a White Wine and Cream sauce

Roast Sirloin of Beef served with Yorkshire Pudding and Horseradish sauce

Vegetarian Option -
Peppered Mushroom and Stilton Pie Sauteed Button Mushrooms with cracked Black Pepper in a Leek, Stilton and Cream sauce topped with a Shortcrust Pastry.

Goats Cheese and Roasted Vegetable Wellington Style with a Tomato and Basil sauce

Mixed Bean Chilli Lasagne with Kale and glazed with a Cheese sauce.

Vegan Lancashire Hot Pot Diced vegetables, Barley bound in a rich Madeira sauce topped with sliced Potatoes

Dessert

Treacle Sponge and Custard

A Chocolate Pastry Case layered with sticky Caramel and Chocolate Mousse sprinkled with Honeycomb pieces

Lemon Cheesecake served with Raspberry Coulis

Crème Brûlée A delicious pot of rich baked Custard topped with crisp Caramelised Sugar and served with Seasonal fruit

A Selection of Brie, Dolcelatte and Extra Mature Cheddar served with Celery, Grapes, Monkey Nuts, Sliced Onion, Chutney and Biscuits:- £1.00 extra

Coffee with an Amaretto Biscuit

Four Course £28.00