Starters
Slow roasted tomato soup
with a touch of garlic, served with a bread roll
Chicken liver parfait
served with a caramelised onion chutney and melba toast
Wild mushroom arancini
on a bed of truffle mayo, topped with finely grated parmesan
Garlic and chilli king prawns
cooked in a smoked paprika butter, on a bed aioli mayo and sourdough toast
Salmon gravadlax
capers, dill and mustard sauce with wheat and rye sourdough bread
Breaded camembert bites
deep fried, served with a salad garnish and a tangy cranberry sauce
Main Course
Roast Turkey
roast potatoes, pig in blanket, stuffing, Yorkshire pudding, seasonal vegetables and gravy
Roast Black Angus top side of beef
roast potatoes, Yorkshire pudding, seasonal vegetables and gravy
Braised lamb shank
creamy mash, seasonal vegetables and gravy
Lemon and herb crusted roast salmon fillet
crushed new potatoes, peas, beans, and a pea and tarragon veloute
Butternut and lentil wellington
creamy mash, seasonal vegetables and gravy
Dessert
Traditional Christmas pudding
brandy custard
Homemade chocolate brownie
vanilla ice cream
Baked vanilla cheesecake
mixed berry compote, vanilla ice cream
Baileys panna cotta
mixed berry compote
Homemade sticky toffee pudding
custard or cream