Christmas Party Menu

Available lunch and dinner from Tuesday 3rd December to Tuesday 24th December

 

 

Christmas Lunch Saturday & Sunday

2 Course £24.95

3 Course £29.95

Christmas Dinner

2 Course £24.95

3 Course £29.95

 

MENU

Appetisers

Olives and Bread & Butter

Starters

Sloe Gin Cured Salmon Gravlax with Avocado Mousse and Baby Beetroot, Cucumber Truffle Salad

Pan Fried Pheasant Breast With Star Anise, Carrot Pruee and Roast Honey Fig and Grilled Asparagus Red Current Sauce

Roast Beetroot Caramelised Onions and Toast Pine Nut Goat Cheese Pesto Dressing

Glazed Honey Duck Confit With Roast New Potatoes, Braised Red Cabbage served with a Port Wine

Smoked Handdock Prawns Fish Cake with Creamy Jerusalem Artichoke Sauce.

 

Mains

Slow Cooked Lamb Shank With Roasted Root Veg And Mash Potato served with a Red Wine Sauce

Traditional Free-Range Turkey Roast

Risotto Balls ,Arancini with spring vegetables, creamy broccoli purée and crispy parmesan

Seared Cod With Sauteed Ratte Potatoes and Baby Artichocke Asparagus Browns Shrimp Served with Tomato Sauce

Pork Belly, Crispy slow roasted pork belly alongside a chanterelle sauce with a rosti potato and glazed.

 

Desserts

Sticky Toffee Pudding

Crème Brulee

Cheese Cake

Ice Cream ( 3 Scoops )

Christmas Day

 

£85 per person

price Kids under 10 years £42.50

 

Available sitting slotes 12-3 , 3-6pm

Pre-booking required with £10 deposit per person

 

Pre-order required for parties 6 or more people one week in advance

MENU

Starters

Saffron Ravioli filled with Lobster & Shellfish with a Champagne Sauce

Pan fried King Scallop & Prawn in Creamed watercress, Baby Carrot & Tomato Concasee

Pan Roast Partridge breast & Confit of Leg, Sweet potato Puree, Wild Mushroom & Baby Beetroot. Blueberry sauce

Goats Cheese & Beetroot cake with pistachio & Sauternes sauce

Grilled Langoustine with Spicy Avocado, Chilli & Lemon Butter Sauce

 

Mains

Bollotine of Turkey Parma ham with spinach and parmesan, mash potato cake braised gem Brussel sprouts thyme jus

Pan fried fillet of venison with Jerusalem artichoke truffle puree and smoked

bacon chestnut savoy cabbage red wine sauce

Pan fried John Dory with mustard and tarragon sauce. Asparagus baby artichoke and peas

Champagne Blanquette of monkfish with tiger prawns spinach linguini

Wild mushroom wellington, Parsnip Puree & Roast Potatoes

Desserts

Nougat glace with red berries kiwi coulis

Passionfruit lemon tart with lime sorbet

Christmas pudding with Brandy Sauce

Apricot parfait with soil almond port wine caramel

Chocolate tart with strawberry

 
 

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