Starters
Roasted butternut squash and coconut soup served with a bread roll.
Duck liver and pork pate with orange and cognac liqueur, served with toasted sourdough bread.
Pan fried scallops with mango, ginger, and chilli sauce.
Baked goats’ cheese and mint in a filo pastry parcel served with salad and raspberry vinaigrette.
Main Course
Hand-carved turkey served with pigs in blankets; baby carrots and parsnips, honey-glazed sprouts, roasted potatoes, Yorkshire pudding, gravy, and quince jelly.
Slow-cooked lamb shank served with mashed potatoes, seasonal vegetables, and mint & cranberry gravy.
Tournedos Rossini (beef fillet) served with trumpet mushrooms, baby carrots and parsnips, honey-glazed sprouts, roasted potatoes, and a madeira jus.
Salmon en croute served with crushed potato cake, seasonal vegetables, and crayfish saffron sauce.
Root vegetables and apricot goats cheese served with roasted baby carrots and parsnips, honey-glazed potatoes, and vegetable gravy.
Dessert
Christmas pudding filled with vine fruits and served with rich brandy sauce.
Triple-layered salted caramel cheesecake
Truffle tart served with a shimmering gold profiterole and chocolate sauce.
Treacle tart served with ice cream.
Mince pies served with a pot of tea or a coffee.
Add a cheeseboard for an additional £9.95 with cheeses such as
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Applewood
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Stilton
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Brie
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Yorkshire wensleydale & cranberries
Served with grapes, apple, celery, Branston pickle, fig, and cranberry relish & biscuits
