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

Appetizers
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 with
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  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)