THE BLACKSMITHS, NABURN
To Start
To Start
‘BLOODY MARIE ROSE’ PRAWN COCKTAIL (GF)
Fresh cold-water prawns in marie rose sauce served on fresh baby gem leaves with pickled cucumber & a shot of spicy tomato sauce made with Worcestershire sauce & tabasco
CARROT & CORIANDER SOUP (V)
Accompanied by crusty home-baked bread & butter
CHICKEN LIVER PATE
Set in clarified butter with pink peppercorns & chive. Accompanied by homemade red onion marmalade & melba toast
MEDITERRANEAN VEGETABLE & GOAT’S CHEESE TARTLET (V)
Served with fresh peppery rocket leaves & sun blushed tomatoes finished with a balsamic vinegar reduction

To Follow
To Follow
PAN ROASTED TURKEY ESCOLAPE
Turkey breast escalope rolled & filled with sage & onion stuffing then wrapped in pancetta. Served with roasted parsnips, carrots & new potatoes finished with a rich cranberry jus
BEEF BOURGUIGNON (GF)
Slowly braised blade of beef served on a bed of creamy mashed potatoes in a sauce of wild mushrooms, silver skin baby onions & pancetta topped with parsnip crisps
COD SUPREME (V)
Cod loin pan roasted & topped with herb crumb served on prawn, lime & chilli linguine topped with watercress
MINTED PEA, BROCOLLI & APARAGUS RISOTTO (V)
Creamy risotto served on salsa verde with parmesan crisps & micro herbs

To Finish
To Finish
CHRISTMAS PUDDING
A must have. Served with red currents & a rich brandy sauce
STRAWBERRY, VANILLA & WHITE CHOCOLATE CHEESECAKE
Featured with Chantilly cream, broken meringue & a raspberry coulis
MULLED PEAR & HOME-GROWN PLUM PIE
Vanilla mascarpone & mixed winter berries
TIRAMISU
Chocolate tiramisu made with coffee & a sweet dessert wine with chocolate