Serving from the 5th to the 23rd December (excl. Sunday)

Starters

Cullen Skink ~ Smoked Haddock, Potato and Cream Soup

Confit Duck Pancake Roll with Oyster Sauce and Rocket

Ham Hock Ballotine with Piccalilli and Mixed Leaves

Salt and Pepper Dusted Calamari with Tartare Sauce

Mediterranean Terrine served with Toast
and a Spicy Tomato Salsa (V)


Main Courses
Roast Turkey with Stuffing and Bacon Wrapped Sausages

Salmon Supreme with Lemon Beurre Blanc
served with Crushed New Potato

Pork Loin with Black Pudding and Leek and Bacon Sauce served with Creamed Potato

Leek and Shropshire Blue Tart with Red Pepper Sauce served with Chips
(V)

Duck Breast with Plum and Ginger Sauce
served with Sauté Potato

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

8oz Sirloin Steak – with Mushroom, Tomato, Onion Rings and Chips ( £3.50 surcharge)

Beetroot and Ricotta Tortellini with Rich Tomato Sauce (V)

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

Two Courses ~ £18.95 *
Three Courses ~ £21.95 *

( * plus £3.50 surcharge for Sirloin Steak, if applicable)
¨¨
Ask about our Party Booking Rates!
¨¨
Available from the 5th 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
Parsnip and Apple Soup with a warm Roll and Butter (V)

Smoked Salmon and Prawn Roulade
with Rocket and Lemon

Confit Duck Leg with Puy Lentils, Parsnip Puree
and Rosemary Jus

Goats Cheese Panna Cotta with Basil Crumb
and Beetroot Purée
(V)

Venison and Chilli Pâté served with Toast,
Chutney and Salad Garnish


Second Course
Gin and Tonic Sorbet (V)

Third Course

Roast Turkey with Stuffing, Bacon Wrapped Sausages and Château Roast Potato

Fillet Rossini with Potato Rosti and Madeira Sauce

Pork Medallions topped with fresh Sage and Mozzarella, Mushroom Sauce and Crushed New Potato

Sea Bass Fillet with King Prawns, Champagne Beurre Blanc
and a Chive Mash

Pea and Leek Risotto served with a Parmesan Crisp
(V)

Fourth Course
Traditional Christmas Pudding with Brandy Sauce

Sherry Trifle

Burnt Orange and Grand Mariner Cheesecake with Cream

Rum and Black Cherry Roulade with Cream

Prosecco Sorbet and Raspberry Chambord
Ice Cream Bombe


Cheese and Biscuits


Followed by Fresh Tea or Coffee and a Hot Mince Pie


Four Courses & Tea or Coffee ~ £67.50

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