Serving from the 6th to the 24th December (excl. Sunday)

Starters

Broccoli & Stilton Soup served with a warm Bread Roll (V)

Smoked Salmon and Creamed Horseradish served with a Lemon, Dill and Caper Dressing

Black Pudding, Bacon and a Poached Quails Egg

Deep Fried Goat’s Cheese with Rocket Salad and Balsamic Dressing (V)

Venison Liver and Chilli Pâté with Melba Toast

Main Courses
Roast Turkey, Stuffing, Bacon Wrapped Sausages
and Roast Potatoes

Whole Grilled Rainbow Trout with Almonds

Rabbit Casserole with Cider and Bacon

The above are served with a choice of potato and seasonal vegetables

12oz Rump Steak – with Mushroom, Tomato, Onion Rings and Chips ( £3.50 surcharge)

Chicken Curry, Pilau Rice and a Naan Bread (Hot, Medium or Mild)

Wild Mushroom Risotto ~ Mushrooms, White Wine and Cream served with Arborio Rice (V)

Desserts
A Superb Selection of Hot and Cold Seasonal Desserts for you to choose from our Desserts Menu

Two Courses ~ £17.95 *
Three Courses ~ £20.95 *

( * plus £3.50 surcharge for Rump Steak, if applicable)
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Ask about our Party Booking Rates!
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Available from the 1st to the 24th December, Tuesdays to Saturdays including Christmas Eve. Our regular menus are available on Sundays.

Please telephone your Reservations to your Hosts, Steve & Eira on 01694 771266
.

A complimentary glass of Bucks Fizz or Sherry to welcome you.

First Course
Cullen Skink ~ Smoked Haddock, Potato and Cream Soup in a Bread Bowl

Trio of Pâté Pastry Spoons with Piccalilli Accents

Ham Hock Terrine with Toasted Sourdough

Lemoncello Gravlax, Creamed Horseradish and a Toasted Mini Loaf

Creamed Leek and Shropshire Blue Cheese Tartlet (V)

Second Course
Champagne Sorbet (V)

Third Course

Roasted Turkey with Stuffing and Bacon Wrapped Sausages

Confit of Duck with a Pink Peppercorn Sauce
served on a Bed of Garlic Potatoes

Whole Sea Bass with Lemon, Lime and Coriander Butter
served with New Potatoes

Poached Salmon, finished with Pink Grapefruit and Basil Sauce, served on a bed of Crushed Potatoes

Fillet of Steak, topped with Mushroom and Stilton Sauce,
finished with Port Jus and served with Chips

Apricot and Nut Roast topped with Goat’s Cheese
served with New Potatoes and Tomato & Basil Sauce
(V)

Fourth Course
Traditional Christmas Pudding with Chef’s Brandy Sauce

Chocolate & Raspberry Pyramid with Chantilly Cream

White Chocolate & Strawberry Ice Cream Bombe

Praline Meringue Sandwiches

Grand Marnier Bread & Butter Pudding

Selection of Cheeses with Crackers and Homemade Chutney

Followed by Fresh Tea or Coffee and a Hot Mince Pie


Four Courses & Tea or Coffee ~ £65.00
Reservations are required for Christmas Day. A £10 / head deposit is payable on reservation and menu choices are required seven days in advance.

ROYAL OAK  
CARDINGTON
01694 771266  
www.at-the-oak.com