Starters
Roast root vegetable soup with bread V
Barn raised chicken liver pate with toast and Cranberry compote
Chestnut and mushroom stuffed cabbage with white wine and garlic puree V
Slow cooked Gressingham duck leg with parsnip mash, bacon and lime dressing
Scottish smoked salmon with a Traditional Garnish
Mains
Herb crust Sea bass fillet filled with crispy leeks served with basil mash, Pea puree and beurre blanc sauce
Turkey breast stuffed with sage & onion mince served with turned potatoes, sprouts & bacon chipolatas and a cranberry sauce
Slow cooked pork belly with apple puree, fondant potato, green beans & deep fried sage
Veal escalope (bread crumbed), with turned carrots, chateaux potatoes and a caper & butter sauce
Wild mushroom & spinach pithivier with roast garlic & truffle sauce V
Desserts
Chocolate orange brownie with malt ice cream
Apple & cinnamon crumble with custard
Brandy snaps filled with winter fruits and Butterscotch ice cream
Cheese and biscuits
Christmas pudding with brandy sauce, vanilla ice cream and rum soaked raisins |
