ptmy christmas booklet

41-45

HIGH BRIDGE,

NEWCASTLE

UPON TYNE

NE1 1EW

CHRISTMAS2 0 2 0

G I N , D R A F T , B R A S S E R I E

FESTIVE MENUS

CHRISTMAS DAY

FESTIVE AF TERNOON TEA

Make this Christmas one to remember with a truly festive experience at Pleased to Meet You.

TREAT YOURSELF THIS CHRISTMAS

How to Book

Choose a menu you wish to book from

for your special occasion.

Email your request with the following details:

size of your part y, date,time and special requirements.

Once you’ve submi�ed your request,we’ll con�rm your booking via email

within 24hrs.

Our team will be happy to handle anyspecial requests you may have, so feel

free to give us a call or an email

0191 340 5 137hello@ptmy-ne wcastle.co.uk

Festive Canapes 02

Festive Bu�et

Option 1 - £14 pp

British Brasserie PlateSco�ish air dried venison, outdoor reared pork lardo, Dorset copper beef, London Lane air dried ham, smoked whipped cod’s roe, Northumberland cheeses, PTMY gin cured salmon, artisan bread, olives

Option 2 - £16 pp

British Brasserie PlateSco�ish air dried venison, outdoor reared pork lardo, Dorset copper beef, London Lane air dried ham, smoked whipped cod’s roe, Northumberland cheeses, PTMY gin cured salmon, artisan bread, olives

Plus three items from below

Festive Turkey and Beef Sliders

North Sea Coned Fish and Chips

PTMY Stu�ng Lollipops

Duck Fat Roasties and Red Wine Jus

Festive Canapes

Three canapes for £12 pp

Add extra canapes for £3 pp

Lobster and prawn, citrus fruits, blinis

Tru�e whipped goats curd, pickled walnut, crostini

Smoked bu�ernut squash, fermented beetroot, spiced plum, brusche�a (VE)

Steak tartare, English mustard cream, micro herb crostini

PTMY gin cured salmon, pickled samphire, crostini

Selection of festive sweet treats

Vegetarian and Vegan options available upon request.

Festive Bu�et 01

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Festive Lunch.....................................................................................................................................................

Festive Lunch 03

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£26 TWO COURSES £29 THREE COURSES

While You Wait

Artisan Bread 3.0 (PP)

Chestnut bu�er, olives

Starters

Roasted Bu�ernut and Spiced Plum SoupSage oil, sourdough

Winter Leaf SaladTru�e whipped goats’ cheese, fermented beetroot, shaved walnut

PTMY Gin Cured SalmonCitrus fruits, lemon and honey dressing

Wood Pigeon on ToastForaged mushrooms, game jus

North Sea OctopusSpiced winter broth (£2 supplement pp)

Mains

Outdoor Reared Norfolk TurkeyPTMY stu�ng, spiced red cabbage, smoked almond creamed brussels sprouts, duck fat roast potatoes, honey glazed parsnips, cranberry tart, sage jus

12 Hour Braised Beef Feather BladeBeef dripping fondant potato, spiced red cabbage, kale, red wine jus

Winter Root Vegetable and Black Pudding WellingtonBraised red cabbage, kale, jus (V) (VE)

Pan Seared Sea BassBu�er sauce, wilted spinach, toasted pine nut and pickled raisins

32 Day Aged 8oz Rump SteakThrice cooked chips, winter leaf salad (£5 supplement pp)

Desserts

PTMY Christmas PuddingBrandy sauce

PTMY Blood Orange Gin CheesecakeSalted caramel tru�e

Pecan Salted Caramel Sticky To�ee PuddingPTMY honeycomb ice cream

Festive Lunch 04

Get extra festive with some additional sides for your table - £3 per bowl, designed to be shared between 4 people.Honey roasted chipolatas / braised red cabbage / creamed brussels sprouts / honey roasted parsnips / duck fat roasties / PTMY stu�ng / winter vegetables

Smashed BrownieFig ice cream, mulled plums

PTMY Homemade Ice Creams and Sorbets

Discretionary service charge applied to parties of six or more. Please advise you server if you have allergy or dietary requirements. All of our dishes are created from scratch and made in house using controlled procedures for allergens, however we cannot guarantee that our dishes are 100% free of allergens due to the risk of cross contamination.

Festive Canapes 06

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Starters

Salt Baked Celeriac SoupCandied chestnuts, sourdough

Winter Leaf SaladTru�e whipped goats’ cheese, fermented beetroot, shaved walnut

PTMY Gin Cured SalmonCitrus fruits, lemon and honey dressing

Calves LiverForaged mushrooms, veal jus, sourdough toast

Seafood CocktailLobster, prawn, fruits of the sea sauce, granary bread (£3 pp supplement)

Mains

Outdoor Reared Norfolk TurkeyPTMY stu�ng, spiced red cabbage, smoked almond creamed brussels sprouts, duck fat duck fat roast potatoes, honey glazed parsnips, cranberry tart, sage jus

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Festive Dinner

£35 THREE COURSES

Festive Lunch 05

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While You WaitArtisan Bread 3.0 (PP) Chestnut bu�er, olives

Winter Root Vegetable and Black Pudding WellingtonBraised red cabbage, kale, jus (V) (VE)

32 Day Aged 8oz RibeyeThrice cooked chips, winter leaf salad

Pan Seared Duck BreastBraised red cabbage, kale, plum sauce ( £4 pp supplement)

Pan Seared HakeCreamed leeks, tomato and caper congas, micro herbs

Desserts


Smashed BrownieFig ice cream, mulled plums




Get extra festive with some additional sides for your table - £3 per bowl, designed to be shared between 4 people.Honey roasted chipolatas / braised red cabbage / creamed brussels sprouts / honey roasted parsnips / duck fat roasties / PTMY stu�ng / winter vegetables


British Isle CheeseboardSourdough crackers, pickled walnuts, apple, tru�e honey

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Christmas Day 08

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Christmas Day

Christmas Day 07

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On ArrivalProsecco or mocktail and chef’s selection of amuse bouche

Starters

Salt Baked Celeriac SoupBurnt caramel, candied chestnuts, sourdough

Whipped Sco�ish Salmon MousseWinter leaf, pickled samphire, caviar, toasted artisan granary

Game ParfaitWinter berries, PTMY chutney, toasted artisan bread

Seafood CocktailNative lobster, crab & king prawn, fruits of the sea sauce, artisan bread

Heritage Beetroot SaladPickled walnuts, winter tru�e, maple dressing (VE)

Add wood pigeon (£3 pp supplement)

Mains

Outdoor Reared Norfolk TurkeyPTMY stu�ng, spiced red cabbage, smoked almond creamed brussels sprouts, duck fat roast potatoes, honey glazed parsnips, cranberry tart, sage jus

English Mustard Crusted Roast Rib of BeefSpiced red cabbage, duck fat roast potatoes, creamed Brussels sprouts, honey glazed parsnips

Pan Seared Duck BreastDuck fat fondant, braised red cabbage, kale, spiced plum jus

Pan Seared HalibutScallops, braised sea vegetables, smoked almond cream

Winter Root Vegetables and Black Pudding WellingtonBraised red cabbage, kale, jus (V) (VE)

Rack of VenisonDuck fat fondant, braised red cabbage, kale, PTMY sloe gin jus

Desserts


Winter Berry Chocolate YuleWhisky cream


British Isle CheeseboardSourdough crackers, pickled walnuts, apple, tru�e honey

To FinishChef’s selection of petit fours




ADULT £78 FIVE COURSESKIDS £42 FIVE COURSES

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Festive A�ernoon Tea

Christmas A�ernoon Tea 09

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Selection of Festive Finger Sandwiches:

PTMY Mince Pies

Game Sausage Rolls

Cherry Scones and Brandy Clo�ed Cream

Selection of Festive Sweet Treats

Served with:

Loose Leaf Tea/Co�ee..................................................................... 19 pp

Mulled Wine ...................................................................................... 20 pp

Prosecco or House Wine ................................................................. 22 pp

Gin and Tonic .................................................................................... 25 pp

Champagne ....................................................................................... 29 pp

(Minimum of two people)

ptmy christmas booklet

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