Menu

Starters
Vodka and juniper berry cured salmon
with pickled beetroot and horseradish cream
Goats cheese fondant, pear and pickled walnut salad
with poppy seed pastry
Fois gras parfait rolled in pistachio served with a spiced
plum chutney and crisp rye bread
Roasted shallot, artichoke and applewood cheese tartlet

Main Courses
Roast Norfolk turkey stuffed with apricot and
grand marnier liquer,
Maple glazed chanterney carrots,
baby brussel sprouts and chateau potato
Rump of lamb, colcannon potato, swede, carrot,
confit shallots and rosemary jus
Breast of guinea fowl stuffed with cepe and thyme,
bubble and squeak potato cake, glazed root vegetables.
Roast seabass fillet, tomato fondue, fondant potato,
orange glazed fennel with a Mosel sauce
Honey glazed Gressingham duck breast, braised red cabbage,
butternut squash puree and gratin potato.

Desserts
Traditional Christmas pudding with a brandy sauce
pear and thyme tart tatin with caramel icecream
Christmas pudding cheesecake with a vanilla sauce
garnished with red currants
Black forest pave- a rich chocolate mousse
with a shot of chantilly cream and vodka spiced cherries.

Coffee and mini mince pies