Menu
To Start
- Leek & Potato Soup
- creme fraiche, cheese & herb straws
- Chicken Liver Pate
- homemade chutney, sourdough toast
- Creamy Garlic & Herb Mushrooms
- on sourdough toast
- Cajun Salmon & Smoked Haddock Fish Cakes
- sweet chilli dipping sauce
To Follow
- Roast Turkey
- pig in blanket, chestnut stuffing, roast potatoes, parsnips, braised red cabbage, glazed carrots
- Breast of Pheasant
- wrapped in parma ham, dauphinoise potatoes, broccoli florets, glazed carrots, redcurrant sauce
- Baked Fillet of Salmon & Creamed Spinach in Filo Pastry
- new potatoes, asparagus, lemon & parsley butter sauce
- Goats Cheese & Spiced Caramelised Red Onion Tartlet
- on herb roasted vegetables, parsnip crisps
To Finish
- Traditional Christmas Pudding
- brandy sauce, cream or ice cream
- Panna Cotta
- mulled wine infused winter berries
- Baileys & Honeycomb Cheesecake
- salted caramel ice cream
- Homemade Chocolate Brownie
- honeycomb ice cream
- CHEESEBOARD
- £3 supplement
LUNCH 2 COURSE £19 – 3 COURSE £24 EVENING 2 COURSE £22 – 3 COURSE £27