Serving from the 3rd to the 24th December (excl. Sunday)


Three Cheese Tartlet served with Olive Tapenade
and Confit Cherry Tomatoes  V
Smoked Mackerel Pâté with Horseradish Mayo
and a Sea Salt Crostini
Chicken and Apricot Terrine with Frizzy Endive
and Spicy Tomato Compôte  Df Gf
Prawn and Cucumber Cocktail with a Traditional
Marie Rose Sauce and Buttered Brown Bread

Olive, Pinenut and Couscous Stuffed Beef Tomato
with Rocket and a Balsamic Glaze  V Ve Gf

Main Courses
Traditional Turkey Crown with
Lemon & Thyme Stuffing and Pigs in Blankets
Honey Roasted Ham and Parsley Sauce  Gf
Hand Carved Roast Beef
Yorkshire Pudding and a Rich Pan Jus
The above Roasts are served with all the Festive Trimmings

Seafood Chowder with Pancetta and Crispy Kale  Gf
Baked Loin of Cod with Spring Onion Mash,
a Medley of Greens and Caper Butter  Gf

Mediterranean Vegetable Strudel
with Tomato & Basil Sauce and Roasted New Potatoes  V

Spiced Biryani with Cashew and Apricots
served with a Cucumber and Coriander Salsa  V Ve Df

Desserts V
Traditional Christmas Pudding with Chef’s Brandy Sauce

Dark Chocolate and Orange Tart
with a Duo of Raspberries and Coulis

Lemon Crush Meringue, Lemon Curd and Lemon Sorbet  Gf

Profiteroles with Chocolate Sauce and Chantilly Cream

Winter Berry Crumble with a Nutty Topping
served with Vanilla Custard

Balsamic Strawberries and Mango Sorbet  Ve Df Gf
•  Main and Dessert £18.50  •
•  Appetizer and Main £19.75  •
•  All Three Courses £23.50  •

V = Vegetarian   Ve = Vegan
Df = Dairy Free   Gf = Gluten Free

Please advise us of any food allergies or intolerances

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  

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)

01694 771266