STARTERS
HOME-MADE ROAST PARSNIP AND CUMIN SOUP
Parsnip crisps. Served with warm crusty bread
PRAWN, CRAYFISH AND MANGO THAI STYLE SALAD
SMOOTH DUCK LIVER PATE, ORANGE AND WINTERBERRY COMPOTE
Served with toasted ciabatta
BAKED CAMEMBERT INFUSED WITH HONEY, GARLIC AND ROSEMARY
Served with toasted ciabatta for dipping
GARLIC MUSHROOMS GRATIN, CHESTNUT AND HERB CRUMB
Served with warm crusty bread
MAINS
TRADITIONAL ROAST TURKEY, SAGE AND ONION STUFFING, PIGS IN BLANKETS
Served with roast potatoes, Yorkshire pudding, roast carrots and parsnips, sprouts, and home-made gravy
PRIME SHORT RIB OF BEEF
Served with creamy chive mash, rich red wine and port sauce
SALMON EN CROUTE WITH WHITE WINE SAUCE
Served with tenderstem broccoli, roasted carrots and hasselback potatoes
ROAST BREAST OF DUCK WITH CRANBERRY AND ORANGE SAUCE
Served pink, with tenderstem broccoli, roasted carrots and Dauphinoise potatoes
MUSHROOM, BRIE AND CRANBERRY WELLINGTON
Served with roast potatoes and seasonal vegetables
DESSERTS
TRADITIONAL CHRISTMAS PUDDING
With brandy custard
WARM CHOCOLATE FUDGE CAKE
With chocolate orange sauce
APPLE AND BLACKBERRY CRUMBLE TARTLET
With custard
SICILIAN LEMON CHEESECAKE
With ice-cream
WHITE CHOCOLATE AND RASPBERRY ROULADE
With winterberry coulis
CHEF’S CHEESEBOARD
Selection of five cheeses, grapes, celery, apple, red onion marmalade and assorted crackers
Two Courses
£33.00 Per HeadThree Courses
£42.00 Per HeadFestive Menu