At The Keys we continually strive to bring you the highest standards
of cuisine and of service. At the very heart of The Keys is our field
to plate ethos which is a promise to you that we will seek
to serve fresh, homemade food that is created using local and
British produce. As a priority we use nearby suppliers to support
local businesses and ensure quality and traceability of ingredients. In
doing this we also reduce our carbon footprint.
The Keys have been awarded highest quality assured accreditation
from taste Lancashire. This has been helped by our excellent local
suppliers who provide us with the highest quality produce.
All our food is freshly prepared by our head chef and his team.
We firmly believe in suppor ting Lancashire suppliers which is why
we’ve chosen to source all our chicken, duck, beef, pork and lamb
from small family-run farms. Our fresh fruit and veg, free-range eggs,
dairy and meat all come from suppliers within 40 miles of The Keys
and we always source native, sustainable fish when possible.
Meat – Udale, sourced from farms in the Nor th Lancashire and
surrounding areas & Cornvale
Fresh Fruit & Veg – George Speight & Sons, Lancaster & McClure, Cumbria
Fresh Fish – Neve Fleetwood, Fleetwood
Dairy – Brades Farm Dairy, Farleton
Cheese – The Cheese Larder, Kendal
Bread – All You Knead, Chorley
B o x i n g D aY
We give you a break from all the festive
trimmings as we look to offer our full
seasonal a la carte menu complimented by
our sumptuous specials selection.
Serving from 12pm – 9pm.
Booking is advised due the strong demand
on Boxing day
Allergy Information
We make all our food from scratch which enables us to cater for everyone,
so no one has to miss out on our delicious homemade food. All our food
is prepared in a kitchen where nuts, gluten and other allergens are present
and our menu descriptions do not include all ingredients. If you suffer from
any food allergies and there isn’t anything on the menu that takes your fancy,
please let a member of our team know and our chefs
will happily prepare something especially for you. Full allergen information is
available on request. Menu descriptions may not list every ingredient,
customers concerned about the presence of nuts, seeds or other allergies in
our food are welcome to ask a member of staff for assistance when
choosing their meal. All weights are approximate before cooking. Please be
aware that fish products may contain small bones.
(v) Suitable for vegetarians
All prices include VAT. Service charge is not added. All tips go to staff
concerned and are NOT par t of their wages.
CHRISTMAS
MENU 2016
N e w Y e a r s D ay
Start off 2017 right, with one of our
comforting Sunday Roasts or choose
from our full seasonal a la carte menu.
Serving from 12pm – 9pm.
Booking is advised to claim your seat at
our New Years table.
Main Road, Slyne, Lancaster LA2 6AU | T: 01524 823166
E: [email protected]
www.thekeyslancaster.co.uk
C hristmas F ayre menu
C hristmas D A Y menu
Christmas Fayre Lunch ser ved between 12pm – 3pm
2 courses for £16.95, 3 courses for £19.95
4 courses £64.95 per adult children under 12: £29.95
One sitting between 12.00pm -1.00pm
Qty
S TA R T E R S
Christmas Fayre Dinner ser ved between 5pm – 9pm
2 courses for £18.95, 3 courses for £21.95
Available 1st – 24th December
S TA R T E R S
Mushroom & Thyme Soup with Stilton Rarebits (v)
Luxurious and creamy mushroom soup. Served with stilton and port rarebit croutons.
Qty
Roasted Butternut Squash Soup (v)
Homemade roasted butternut squash soup. Served up with rustic
farmhouse bread.
N ew Y ears E ve
Creamy Garlic Mushrooms (v)
Mushrooms cooked in a creamy garlic sauce. Served on toasted ciabatta
and finished with a thyme crème fraîche.
Haggis, Neeps & Tatties
Quenelle of haggis, served with neeps and tatties and a dram of whisky.
Prawn, Smoked Salmon & Langoustine Parcel
Juicy Atlantic prawns in a Marie Rose sauce, encased in smoked salmon and topped with a
langoustine. Served with cucumber salad, brown bread and English butter.
Hazlenut Coated Goats Cheese (v)
Creamy goats cheese in a panko & hazelnut crumb with marinated beetroot, rocket
and black pepper crostini.
Chicken Liver & Brandy Pâté
Homemade chicken liver pâté. Served with crisp Melba toast and a cranberry and port chutney.
Mushroom Soup with Stilton & Port Rarebits (v)
Mushroom and thyme soup. Served with mini stilton and port rarebit croutons.
Mulled Pear & Garstang Blue Cheese Mousse (v)
Juicy pears poached in mulled wine. Served with a creamy Garstang blue cheese
mousse, dressed leaves, toasted walnuts and a red wine reduction.
Morecambe Bay Potted Shrimps
Morecambe bay potted shrimps. Served warm with buttered brown bread,
dressed leaves and a wedge of lemon.
MAINS
Roast Turkey
Succulent turkey with crispy roast potatoes, buttered new potatoes, seasonal vegetables,
pigs in blankets and cranberry sauce. Served with lashings of turkey gravy.
Smoked Salmon Roulade
Smoked salmon roulade with crostini, a prawn and chive cream cheese. Served
with pickled vegetables and a lemon aioli.
MAINS
Roast Turkey
Succulent turkey with crispy roast potatoes, buttered new potatoes, seasonal vegetables,
pigs in blankets and cranberry sauce. Served with lashings of turkey gravy.
Qty
DESSERTS
Roast Topside of Beef
Lancashire topside of beef, served with crispy roast potatoes, buttered new potatoes, seasonal
vegetables and homemade Yorkshire puddings. Served with a rich beef gravy.
Gressingham Duck Breast
Locally sourced duck breast, served on a bed of sautéed potatoes and seasonal vegetables.
Drizzled with a rich cherry brandy sauce.
Fisherman’s Stewpot Catch
Freshly caught selection of seasonal fish and shellfish in a warming fennel, saffron and
tomato broth laced with aniseed liquer. Served with rustic farmhouse bread to mop it up.
Root Vegetable Cassoulet (v)
Root vegetable, mixed bean and herb cassoulet, slow cooked and topped with a herb crumb.
Served with a warm crusty baguette and butter.
Qty
Seabass and Buttered Brown Shrimp
Succulent seabass resting on a bed of seasoned crushed new potatoes and drenched
in buttered brown shrimp. Accompanied by tenderstem broccoli, wilted spinach and
finished with a white wine and lemon veloute.
Roast Topside of Beef
Lancashire topside of beef, served with crispy roast potatoes, buttered new potatoes,
seasonal vegetables and homemade Yorkshire puddings. Served with a rich beef gravy.
Vegetable Wellington (v)
A delicious mix of butternut squash, sweet potato, buttered spinach, aubergine, courgette
and roasted peppers encased in a light and crisp puff pastry. Served with buttered
new potatoes, roast potatoes and seasonal vegetables. Finished with a cranberry jus.
Qty
Christmas Pudding
Traditional Christmas pudding. Served with a rich brandy sauce.
DESSERTS
Christmas Pudding
Traditional Christmas pudding. Served with a luxuriously rich brandy cream.
Luxury Cheeseboard Selection
Trio of cheeses served with oakcakes and crackers, fruit chutney, sweet chilli Jam and
accompanied by celery, grapes and apple.
Sticky Toffee Pudding
Rich sticky toffee pudding. Served with lashings of fresh cream.
Homemade Strawberry & Sherry Trifle
Layers of sponge, strawberries, jelly, custard and fresh cream topped with fresh strawberries.
Premium Local Ice Cream
Three scoops of the days premium local ice cream choices ranging from
the weird to the wonderful.
Triple Chocolate Brownie
Chocolate brownie with white chocolate ice cream and a chocolate marquise.
Luxury Cheeseboard Selection
Trio of cheeses served with oakcakes and crackers, fruit chutney, sweet chilli Jam and
accompanied by celery, grapes and apple (Supplement of £2).
Qty
S TA R T E R S
Medley of Melon with Champagne Sorbet (v)
Juicy balls of mixed melon. Served with Champagne sorbet, wild berries
and winterberry coulis.
Chicken Liver Pâté
Traditional smooth chicken liver pâté. Served with a spiced cranberry and port chutney,
toasted bread and dressed leaves.
4 courses £49.95 per adult | Ser ved 6.00pm-9.00pm
See in the New Year with your favourite party tunes from
9pm – 1am
Premium Local Ice Cream
Three scoops of the days premium local ice cream choices ranging from the
weird to the wonderfuI.
TO F O L L O W
MAINS
Tournedos Rossini
Tender fillet steak. Served on a crispy crouton and topped with chicken liver pâté.
Accompanied by Parmentier potatoes, vichy carrots, creamed leeks, peas and bacon
and a rich Madeira sauce.
Roast Poussin with Wild Mushroom & Pancetta Sauce
Succulent mini whole roast chicken in a wild mushroom, pancetta, roasted shallot
and white wine sauce. Served with roasted garlic mashed potato, vegetables,
vichy carrots, creamed leeks, peas & bacon.
Smoked Haddock & Leek Risotto
Fresh smoked haddock and sautéed leek risotto, finished with a drizzle of curry oil,
crispy fried leeks and a mini scotch egg.
Brie & Cranberry Tart (v)
Shortcrust pastry tart, filled with creamy Brie, buttered spinach, roasted cherry tomatoes and
cranberries. Oven baked until bubbling and golden. Served with sautéed potatoes,
rocket and roasted vine tomatoes.
DESSERTS
Tiramisu
Almond flavoured sponge, soaked in coffee and sandwiched between layers of double cream
and mascarpone cheese. Dusted with cocoa powder to finish.
Qty
Luxury Cheeseboard Selection
Trio of cheeses served with oakcakes and crackers, fruit chutney, sweet chilli Jam
and accompanied by celery, grapes and apple.
Triple Chocolate Brownie
Served with Cool Cow white chocolate ice cream, hedgerow berries.
Premium Local Ice Cream
Three scoops of the days premium local ice cream choices ranging from the
weird to the wonderfuI.
TO F O L L O W
Coffee, Petit Fours & Truffles
Coffee, Petit Fours & Truffles
Enter the quantity of each meal required in the boxes above and complete the booking form below.
Simply return with the appropriate deposit per person. A £5 deposit per person is required on all
menus to secure the booking. Balance to be paid at least 2 weeks prior to the event
Enter the quantity of each meal required in the boxes above and complete the booking form below.
Simply return with the appropriate deposit per person. A £5 deposit per person is required on all
menus to secure the booking. Balance to be paid at least 2 weeks prior to the event
Enter the quantity of each meal required in the boxes above and complete the booking form below.
Simply return with the appropriate deposit per person. A £5 deposit per person is required on all
menus to secure the booking. Balance to be paid at least 2 weeks prior to the event
1 2 1 6
Date & Time of Booking
2 5 1 2 1 6
Date & Time of Booking
3 1 1 2 1 6
Date & Time of Booking
Total No of People
Total No of People
Total No of People
Organisers Name
Organisers Name
Organisers Name
Company Name (if applicable)
Company Name (if applicable)
Company Name (if applicable)
Address
Address
Address
Postcode
Postcode
Postcode
Tel. No
Tel. No
Tel. No
Email
Email
Email
Any special dietary requirements
Any special dietary requirements
Any special dietary requirements
HOW TO BOOK
By phone on 01524 823166 or by email to [email protected] or in person. Deposits can be paid in cash, cheque or card over the phone.
Cheques made payable to ‘Chameleon Bar & Dining’. We will send you a receipt along with a confirmation of your booking.