Serving from the 4 th to the 23rd December (excl. Sunday)

Starters

Chunky Minestrone Soup with a warm Roll and Butter

Stilton and Orchard Pear Pâté

with Salad and Melba Toast (V)

Goats Cheese Log
with Onion Ash and Pickled Cucumber (V)

Beef Carpaccio
~ shaved Beef Loin with Parmesan,
Rocket and Truffle Oil

Moules Marinière
in a traditional Wine and Cream Sauce with Rustic Bread (Moules are available as starter or main course)


Main Courses
Roast Turkey with Cranberry Sauce, Bacon and Chestnut Stuffing, Pigs in Blankets, Roast and New Potatoes, and Seasonal Vegetables

Honey Roasted Gammon
with Parsley Sauce, Roast and New Potatoes, and Seasonal Vegetables

Salmon Fillet
served with White Wine and Cream Sauce, Green Beans and Crushed New Potatoes

Hand Raised Mediterranean Pie
filled with a mix of Puy Lentil, Sundried Tomatoes and Ricotta served with Pesto Salad, White Wine Cream Sauce and Whipped Potato
(V)

Shropshire Blue and Walnut Risotto
(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

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Ask about our Party Booking Rates!
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Available from the 4th to the 23rd December, Tuesdays to Saturdays.
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
Honey Roast Parsnip Soup with Sourdough Bread (V)

Asparagus
~ pan-fried in Garlic Butter (V)

Venison Carpaccio
with Wild Mushroom Risotto Balls

Christmas Cured Salmon
~ Gravlax, home-cured in
Pine Needles

Eggs Florentine
~ Poached Egg, Spinach and
Hollandaise Sauce (V)


Second Course
Peach Bellini Sorbet (V)

Third Course

Roast Turkey with Cranberry Sauce, Bacon and Chestnut Stuffing, Pigs in Blankets, Roast and New Potatoes, and Seasonal Vegetables

Fillet Steak,
Asparagus, Roasted Cherry Tomatoes, Béarnaise Sauce and Jenga Chips

Tempura Sea Bass
with Thai Dressing and Scorched Pumpkin

Whole Plaice
with Beurre Noisette, Capers, New Potatoes and Green Beans

Roasted Cauliflower
with Classic Pilaf Rice and Mangetout (V)

Fourth Course
Traditional Christmas Pudding with Brandy Sauce

Baked Alaska

Chocolate Brownie
with Salted Butterscotch Sauce

Vanilla Panacotta
with Wild Berry Compote

Cheese and Biscuits.
A selection of Cheeses with home-made Chutney, Grapes and Celery


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