A complimentary glass of Bucks
Fizz or Sherry to welcome you.
First Course
Cream of Wild Mushroom and Sherry Velouté
with Crispy Onions V Gf
.
Melon, Parma Ham and Olive Salad Df Gf
.
Chargrilled Vegetable Skewers
with Mango and Chilli Salsa V Ve Df Gf
.
Chicken Liver Parfait with Crostini
and Brandy & Redcurrant Jam
.
Gin and Juniper Cured Gravlax
with Pickled Beets and Fennel Df Gf
Second
Course
Mango Sorbet V Ve Df Gf
Third Course
Traditional Turkey Crown with
Lemon & Thyme Stuffing and Pigs in Blankets
.
Pan Fried 10oz Rib Eye Steak with Peppercorn Butter,
Mushroom, Confit Cherry Vine Tomatoes, Onion Rings and Chips
.
Slow Braised Featherblade of Beef with Mustard Mash,
Bourguignon Sauce and a Yorkshire Pudding
.
Salmon en Croûte with a Fondant Potato
and Tarragon Cream
.
Mediterranean Vegetable Filo Basket
with a Blue Cheese Panna Cotta V
.
Whole Baked Seabass with Coriander and Lemon,
Sea Salted New Potatoes and Prawn Cream Gf
Wild Mushroom and Sherry Stuffed Bell Pepper V Ve Df
with a Ratatouille of Vegetables and Rocket & Pine Nut Salad
Fourth
Course V
Traditional Christmas Pudding with Chef’s Brandy Sauce
.
White Chocolate and Raspberry Cheese Cake
with Fresh Cream
.
Lemon and Champagne Crush
with Meringue and Whipped Cream Gf
.
Chocolate & Orange Torte with Marmalade Compôte
.
Balsamic Strawberries and Mango Sorbet Ve Df Gf
.
Cheese & Biscuits with a Port Tipple (£5.95 Supplement)
• All Courses &
Tea or Coffee £59.50 •
(By advance reservation, £10 / person deposit)
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