Parsnip ,Apple and Sage Aromatised Soup garnished with a homemade Parsnip Crisps. Gf V Ve.
Pan Pried Pigeon Breast accompanied with Cauliflower Tempura, Pancetta, Pine Nuts and Flavoured with a Port Syrup. Gf.
Pan Fried Scallops with Celeriac Puree, Charred Baby Leeks accompanied with Pickled Apple. GF.
Baked Field Mushrooms with Spinach & Goats Cheese complimented with Onion marmalade. Gf V.
Venison Loin Served with Parsnip Puree, Heritage Carrots & Dauphinoise Potatoes, and Complimented with a Blackberry Jus.
Pan Fried Sea Bass Served with Braised Baby Fennel, Parmentier Potatoes and Flavoured with a Crab Bisque Sauce.
Butternut Squash and Sage Risotto garnished with Parmesan Crisps.
Traditional Roast Turkey served with Sage, Apricot & Chestnut Stuffing accompanied with Seasonal Veg, Roast Potatoes, pigs in blankets and Chef’s Homemade Gravy.
Traditional Xmas pudding served with Brandy sauce.
Dark Chocolate Tart with Kirsch Cheries Served with Vanilla Ice Cream.
Chef’s Xmas Cheese Board
Selection of Mince Pies & Dark Chocolate Truffles
Served With Coffee or Tea.