BUTTERNUT SQUASH, ROSEMARY & SAGE SOUP (VE)
House pesto, rosemary & sea salt focaccia
a decadent new year’s eve 2025 at The Midland
You deserve to end every year partying in style, surrounded by your favourite people and the delights of our exclusive seasonal menus. So, how about spending your New Year’s Eve Dinner 2025 in Stockport with us?
We may still be curating the perfect NYE Menu to end your year on a high, but we know that when it’s ready you’re going to want to book your NYE party at The Midland. Come back soon – we’ll get the bubbles ready...
Sample New Year’s Eve Menu
OUR New Years Eve MENU
Three Courses For £80 Per Person
Starters
CHICKEN LIVER & FIG PARFAIT*
Cherry amaretto compote, candied seeds, toasted bread
PAN-FRIED WILD SCALLOPS*
Crispy prosciutto, thyme velouté, capers, artichoke crisps.
HIMALAYAN SALT-CHAMBER AGED SMOKED SALMON
Yuzu & lime aioli, tomato & spring onion salsa
PORT & CHEDDAR MUSHROOMS* (V)
Toasted rosemary & sea salt focaccia
MELTING RACLETTE CHEESE FOR TWO (V)
Spiced honey, sunflower & pumpkin seeds, artisan breads. For two to share
Mains
SLOW-COOKED BRITISH PORK BELLY & SCALLOPS
Roasted apple ketchup, dauphinoise potato, Tenderstem® broccoli, glazed carrot, rich gravy
30 DAY-AGED 10oz RIB-EYE STEAK
Juicy in texture and bursting with flavour, recommended medium. Served with rustic thick-cut chips, caramelised onion, sauteed mushrooms, parsley butter
OUR DIRTY BURGER
Prime beef patty, bacon jam, lashings of raclette cheese, slow-cooked pulled beef, baby gem lettuce, tomato, burger sauce, fries, pickles, beef dripping sauce
PAN-FRIED HALIBUT
Prawns, preserved lemon butter, capers, tomato & spring onion salsa, lemon gremolata baby potatoes
BRITISH HALF ROTISSERIE CHICKEN
Smoked garlic aioli, skin on fries, rich gravy. Finished with: truffle flavour, BBQ or chipotle chilli
SAUTEED EXOTIC MUSHROOM RISOTTO* (VE)
Balsamic tomatoes, artichoke crisps, sticky pickled dates
28 DAY-AGED 16OZ CHATEAUBRIAND FOR TWO
Decadent, tender cut from the thickest part of fillet. Recommended medium rare. Served with rustic thick-cut chips, caramelised onion, sauteed mushrooms, parsley butter. Includes your choice of two sauces from peppercorn*, béarnaise* or beef dripping
PLANT-BASED BURGER* (VE)
Vegan patty, Violife melting mature slice, red pepper & olive tapenade, baby gem lettuce, house salad, pickles
Desserts
VANILLA POACHED PEAR (VE)
Raspberry sorbet, sweet crumb, chocolate sauce
HOME-BAKED VALRHONA CHOCOLATE BROWNIE (V)
Amaretti biscuit crumb, chocolate sauce, Bourbon vanilla ice cream
OUR CHOCOLATE BOMB* (V)
Toffee sponge, caramelised banana, Bourbon vanilla ice cream, whipped cream, warm dulce de leche sauce
CHEESE & BISCUITS (V)
Taw Valley Cheddar, Stilton, Jacquin Buchette goats cheese, hedgerow chutney
TRIO OF MINI DESSERTS FOR TWO (V)
Home-baked Valrhona chocolate brownie, Callebaut creme brulee, Sicilian lemon tart
Our food and drinks are prepared in food areas where cross contamination may occur and our menu descriptions do not include all ingredients. Our easy to use allergen guide will be available for you to use on the food section of our website or on our Glass Onion App. 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.
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. (v) = made with vegetarian ingredients, (ve) = made with vegan ingredients, however some of our preparation, cooking and serving methods could affect this. If you require more information, please ask your server. *Contains alcohol. Fish dishes may contain small bones. Weights stated are approximate uncooked weights. All items are subject to availability.
The nutritional information for our menu is provided as a guide. It is calculated using average values and is based on a typical serving size. Adults need around 2000kcal a day.
