Menu

Starter

Creamed Leek and Potato Soup (v)

Scottish Smoked Salmon
on a potato and red onion salad with a light herbed creme fraiche dressing

Smoked Duck, Bresaola and Celeriac Remoulade
with a pomegranate dressing

Thai Prawn and Vegetable Salad

Goats cheese and spinach tart (v)
served with a rocket salad

Main course

Roast Turkey
served with cranberry sauce, chipolatas, roast potatoes and roast root vegetables.
(Rolled escalope stuffed with sausage meat etc)

Breast of Chicken
garlic mash potatoes, pea and Savoy cabbage fricassee, mushroom and tarragon cream

Roasted Fillet of Beef
with creamed horseradish onions, winter greens and fondant potatoes

(Supplement £3.50)

Fillet of Sea Bass
on a bean and lentil ragout with lobster bisque

Supreme of Guinea Fowl
crushed new potatoes, pea puree, honey roast parsnips, wild mushroom and Madeira jus

Red Curry of Pumpkin
with chick pea and aubergine, steamed rice, coriander and mint

Portobello Mushroom, Spinach, Borlotti Bean Puree Stack
sweet potato crisps

Desserts

Winter berry tart with orange and ginger cream

Baked vanilla cheese cake, lime and toffee sauce

Belgian chocolate and caramel mousse, winter rum and berry compote

Lemon tart with a vanilla creme fraiche

(menu subject to change)
Guests are required to choose one option from the list for the entire group.