Menu

Starters
Confit salmon presse – Spiced confit of Scottish salmon terrine with shallots, lemon and chive served with spring onion and potato salad
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Smoked venison – Thin slices of smoked venison loin served with Waldorf salad and grain mustard dressing
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Goats cheese and red onion tatin – Caramelized red onion and goat’s cheese in puff pastry served with mizuna leaves and balsamic dressing
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Game terrine – Bacon wrapped game terrine served with gooseberry chutney and herb salad
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Cornish crab and crayfish cocktail – Flaked Cornish crab and fresh water crayfish bound in sun blushed tomato and mayonnaise dressing,
baby gem salad and seeded brown roll
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Seared scallops – Three seared scallops on pad Thai vegetable salad with mixed sukura cress and wasabi dressing

Main Courses
Ballotine of Turkey – Individual Norfolk turkey breast ballotine with chestnut & cranberry stuffing, spiced winter vegetable puree and bacon wrapped Lincolnshire sausage
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Braised lamb – Slow braised neck of lamb served with rosemary mashed potato crisp parsnips and redcurrant Jus
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Parma ham wrapped chicken – Breast of Devon rose chicken wrapped in parma ham served with Lyonnais new potatoes, French bean and
courgette bundle and tarragon creamed sauce
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Butternut squash risotto – Creamy butternut squash and parmesan risotto with bread crumb and herb topping, truffle dressed salad
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Roast haddock – Fillet of haddock served with buttered savoy cabbage, lobster cannelloni and creamed lobster sauce
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Gressingham duck – Breast of Gressingham duck roasted on the bone, confit leg served with cinnamon spiced red cabbage and dauphinoise
fondant potato mandarin Jus
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Fillet of beef rossini – Char-grilled fillet of Aberdeen Angus beef topped with fois gras ballotine served with
pomme fondant, buttered spinach and Madeira Jus

Desserts
Christmas pudding – Traditional Christmas pudding with plump vine fruits & nuts doused with spiced rum
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Festive trifle – Mulled wine jelly trifle served with homemade ginger bread
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Chocolate mousse – Chocolate and hazelnut mousse served with chocolate sauce chocolate tuille
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Rum Baba – Rum and orange soaked sponge served with baked fig and red wine syrup
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Trio of pears – Red wine poached pear, caramelized pear yeast sponge pear and ginger ice cream
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Warm chocolate pudding – Rich dark chocolate pudding with cherry ripple ice-cream