Christmas Menu 2017
Cream of sweet potato soup,
roast garlic and toasted cumin. (v)
Ham Hock, Smoked duck terrine,
orange, pain de epice, honey, wholegrain mustard, coriander.
Oak Smoked Salmon Ballantine,
salmon caviar, dill mayonnaise and cucumber.
Duo of Pork. Roast belly,
seared fillet, sage and roasted apple, cider vinegar dressing.
Roasted butternut squash,
poached pear and blue cheese, rocket salad. (v)
31-day dry aged Roast Rump of Beef cooked pink
with “jus gras”.
Char grilled 8oz Hereford Ribeye steak
with pink peppercorn sauce.
Char grilled 6oz Aberdeen Angus fillet steak
with forestiere sauce.
Free Range classical Roast Turkey and braised leg,
sage and Onion stuffing, Pig-in-Blanket
Redcurrant and rosemary sauce.
Roast fillets of Seabass,
Israeli cous cous, sundried tomato, olives and fennel, sauce persillade.
Spinach, mushroom & brie Pithivier,
pickled wild mushrooms and burnt butter dressing. (v)
Main course served with seasonal vegetables, chunky chips and our potato dish of the day.
“Lime and lemon meringue pie”
Winter berry syllabub,
amoretti biscuit, pistachio.
Chocolate ganache tart
with caramel ice cream, orange chocolate snow.
Selection of properly matured British and French cheeses.
£32.50 for three courses
Plus 10% service charge.