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

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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

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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

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