Gravlax with pickled golden bettroot, crisp-fried red onion and salsa verdi. (gf)
Drunken Duck Pate
A rich blend of duck liver, cream and French brandy. Served with roast pistachio crumb, garlic brad croutes and fig & redcurrant chutney. (contains nuts) (gf option)
Wild Mushroom and Roast Nut Filo Parcels
Served with balsamic tomato dip. (vg)
Festive Pork, Cranberry and Thyme Scotch Egg
Encased in a sage breadcrumb served with a chilli jam.
M A I N S
Three Bird Roast
Confit of leg of duck surrounded by chicken and tarragon mousseline and wrapped in turkey breast and smoked bacon. Served with Yorkshire pudding, seasoned vegetables, stuffing and pigs in blankets with garlic and herb roast potatoes and turkey gravy. (gf option)
Contra fillet of prime beef with mushroom duxelles and wrapped in golden pastry. Served with creamed horseradish potatoes, seasoned vegetables, Yorkshire pudding and ruby port jus.
Wild Mushroom Bourguignon
Served with garlic mashed potato, seasoned greens & topped with crispy red onion. (vg)
Seared Seabass Fillets
Sat on roasted sweet peppers with compressed pickled watermelon, pesto roast baby potatoes and finished with fennel & red onion salsa. (gf)
S W E E T S
Belgian Chocolate Truffle
with Baileys and berries. (vg) (gf)
Classic Plum and Fig Pudding
Flamed at the table and served with brandy sauce.
Winter Berry Pavlova
Crisp meringue, vanilla whipped cream and winter berry compote, dusted with white chocolate flakes. (gf)
Best of British Cheese Board
Creamy Somerset Brie, tangy Stilton and nutty Cheddar with grapes, sweet roasted walnuts and savoury biscuits.
Please let us know if you require the gluten free option when ordering (gf)
A deposit of £20 per head (children £10) will be taken at time of
booking. Please email selections to email@example.com
and payment in full by 10th December. 01242 620 257.
The payment is non-refundable after 19th December.