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| £18.95 excluding coffee |
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Creamy pumpkin soup
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topped with roast pumpkin seeds and chestnuts
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Galia melon
served with orange sorbet and a rum and cinnamon syrup
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Game bird terrine of mallard, pigeon and pheasant
flavoured with juniper served with a
beetroot and lexia raisin chutney
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Stilton and cranberry brullee
a savoury baked custard served warm from the oven with
thyme soda bread
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Salmon gravadlax
with home made oat and caraway biscuits on balsamic dressed rocket
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Roast aubergine with a spicy bulgar wheat, apricot, almond and apple stuffing
topped with a minty cucumber and yoghurt sauce
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Salmon fillet topped with salsa verde
on crispy cubes of polenta with a warm salad of baby
vine tomatoes and red onions
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Asparagus, goats cheese and watercress tartlet
on a griddled red pepper and courgette
salad drizzled with pesto
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Turkey medallions with a pork, sage and cranberry terrine
with creamy mash and shallot
gravy
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Breast of pheasant
pan cooked with apples and pears, braised red cabbage and a port gravy
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Wild mushroom gateau with spinach and rosti potato
topped with red onion marmalade
and a wild mushroom and truffle oil dressing
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Halibut loin
cooked in a creamy leek, mussel, cockle and Morecambe Bay shrimp fricassee
served on pea puree
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Lemon and meringue
parfaitan ice cream terrine served with a lemon thyme drizzle
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Traditional Christmas pudding
served with chantilly cream and a brandy syrup
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Pecan and maple tart
with maple syrup cream
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Chocolate and mascarpone cheesecake
with a red berry sauce
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| Stilton and vignotte cheese with home made biscuits | |
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| Coffee and petit fours £2.00 | |
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| A 10% sevice charge will be added to parties of 8 or more | |
